Pilaf has long turned into a universal dish, which is now being prepared not only in Central Asia, but also in other countries, including European ones. True recipes for cooking pilaf can vary greatly, as each individual nation has its own secrets and cooking techniques for such a wonderful, beautiful and very satisfying dish. So, for example, there is a special option for cooking Iranian pilaf, and the peculiarity of such a dish is the use of products that are uncharacteristic for classical pilaf.
Pick your recipe
You can also please your home with Iranian pilaf, cooked according to a very simple recipe using the most modest assortment of products.
So, for cooking Iranian pilaf, you need a very small list of food products in small quantities:
- large head of garlic
- long-grain thin rice, for example, Indica, two full glasses
- large onions 2 onions
- coarse rock salt as you wish
- carrot large one piece
- raisins 4 tbsp. spoons with a slide
- spicy mixture of different ground peppers and curry 1 teaspoon
- lamb on the bone 460 g
- refined vegetable oil 70 ml
Recipe
Pour washed raisins and rice Indica long-grain in different containers with water. Straws cut medium onions and carrots. In a cauldron of the required volume, heat the vegetable oil, pour a mixture of peppers and curry into the hot oil, then you can add chopped onion, but only after the aroma of seasonings begins to be felt. Fry the onion for 3-4 minutes and add the carrots. All together, fry for another 4-5 minutes until ruddy.
After a while, remove the fried onions and carrots with a slotted spoon.
Cut the lamb on the bone into small pieces of salt and fry in aromatic oil as soon as it is browned on all sides, add caramelized onions and carrots and fry the ingredients for 3-5 minutes.
Then in the same cauldron add swollen raisins and rice, the water in which they were soaked should be poured. Pour the components with clean water so that the rice is covered with about two fingers, salt the pilaf. And after that, the cauldron should be closed with a lid, and the fire should be minimized.
You can start stirring Iranian pilaf only after about ten minutes, after which you need to stick the garlic head in the central part of this dish. In garlic, the lower part is cut off, where the root grows, the aroma soaks the dish more intensively. Cover the cauldron with Iranian pilaf once again tightly and continue cooking without stirring for fifteen minutes.