Pilaf with apples
Pilaf with apples
Ingredients
- 500 gr rice
- 1 pcs apple
- 150 gr raisins
- 450 gr meat (pork or chicken)
- 2 pcs carrots medium size
- 2 pcs bulbs small size
- 100 gr lard
- 3 gr cumin
- 5 gr seasonings for pilaf
- 1 pcs bay leaf
- salt to taste
Instructions
- Rinse the meat, dry it with paper towels, and cut out the veins.
- Cut into medium sized pieces.
- Cut the lard and place it in a preheated cauldron.
- Rinse out the fat and remove the cracklings.
- Rinse the rice several times in cold water until it becomes clear.
- Leave the rice in a colander to dry out a little.
- Chop vegetables (onions and carrots).
- Place the onion in a preheated cauldron and fry until golden brown.
- Add pieces of pork or chicken and fry until golden brown.
- Crush the cumin, cut the apple into slices.
- Add carrots to the cauldron, fry for 3 minutes, then add spices, salt and fry everything together for another 5 minutes.
- Place the rice in a cauldron, pour boiling water over it according to the cooking proportions indicated on the package, add the bay leaf and simmer under a closed lid for about 10 minutes.
- Add apples and raisins to the half-cooked rice.
- Cover again and simmer for another 10-15 minutes until fully cooked and all the water has been absorbed.
- Stir the finished pilaf and it’s ready to serve.
Note
- For a classic pilaf, lamb (brisket, shoulder, or loin) is best, but pork also works well. Beef, chicken, or turkey will be a bit drier, but they also make a delicious pilaf. Veal is not recommended, as it doesn't impart the necessary flavor and aroma.
- It's best to choose translucent rice with low starch content. It should be firm enough and absorb water well. Parboiled or wild rice is not recommended.
- You can experiment with spices and additives. Dried fruits like prunes, raisins, and dried apricots make a good addition to sweet apple pilaf. Pumpkin is also a good option. Barberry and cinnamon are often chosen as seasonings for sweet pilaf.
- The cookware also influences the outcome of the pilaf. A good option is a thick-walled cast iron or aluminum cauldron. Cast iron retains heat longer, while aluminum heats up faster, allowing the pilaf to cook faster.
