Mirza gasemi
2020-08-13 / test@t
Pirinch-pilav with lamb and dried apricots
Pilav (pilaf) is loved and cooked everywhere in all eastern countries. There are a lot of recipes and each housewife has her own. Turkey is no exception and they prepare various pilavas there - from bulgur, pearl barley, a mixture of different cereals. Pirinch means "rice" from Turkish, so this recipe is made from rice.
Ingredients
- rice 1 glass (s)
- lamb (pulp) 300 g
- onion 2 pcs.
- carrots 1 pc.
- dry 10 pcs.
- meat broth 2-3 glass (s)
- zira 1 tsp.
- chili to taste
- black pepper to taste
- seasoning "for pilaf" 1-2 tbsp.
- salt to taste
- vegetable oil 50 ml
- sweet onion 1 pc.
- pomegranate juice 5 tbsp.
- pinch of sugar
- parsley for serving
STEP-BY-STEP COOKING RECIPE
Step 1
Dissolve salt in hot water, put rice in it and leave until the water reaches room temperature. Then put the rice in a colander to drain the water.
Step 2
In a cast iron skillet, lightly fry the onion, put the lamb, cut into pieces and fry until golden brown.
Step 3
In another frying pan, chop the onion and carrots and fry until lightly browned, add rice and fry until the rice becomes transparent. Transfer the fried lamb to the rice, add a handful of washed dried apricots, pepper, cumin, and seasoning for pilaf. Stir and cover with broth (or warm water) 2 cm above the rice. Reduce heat and simmer, covered for 30-40 minutes, until the broth is absorbed into the rice.
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