Festive Pilaf

Directions

1. 1

   Step 1

   

   Rinse the rice until the water runs clear. Thoroughly wash the dried fruits. Wash and peel the carrots. Remove the onion's skin. Peel off the garlic's outer dirty layer, but do not separate the cloves. Prepare a kazan (pot).

2. 2

   Step 2

   

   Heat the kazan with vegetable oil. Cut the meat into medium-sized pieces and sear for 8–10 minutes. Then cover, reduce the heat, and leave the meat to simmer.

3. 3

   Step 3

   

   Cut the onion into quarter rings. Slice the carrots into half-moons. Add the vegetables to the meat. Stir and continue simmering over medium heat for another 10 minutes.

4. 4

   Step 4

   

   Add the rice to the meat and vegetables. Bring 2 cups of water to a boil and pour it into the kazan. Add salt and spices.

   TipChoose spices to taste. Traditionally, pilaf uses barberries, cumin, and caraway. But you can substitute them with other aromatic herbs and spices.

5. 5

   Step 5

   

   Place a head of garlic in the center of the rice and press it in slightly. Spread the dried fruits (prunes, dried apricots, and raisins) over the surface of the grain. Ensure the heat is set to low. Cover the kazan and simmer for 15–20 minutes. After the time has passed, check for doneness. The grains should have increased in volume and become soft. Remove from the heat and let the pilaf rest for 30 minutes.

6. 6

   Step 6

   

   Serve the finished pilaf on a serving platter, garnishing it with the head of garlic on top.