Pilaf with Pork and Dates

Directions

1. 1

   Step 1

   

   Wash and peel the vegetables. Peel the garlic from the dirty outer skin, but leave the head whole. Prepare a sauté pan, frying pan, or cauldron with thick sides. You'll need hot water during cooking.

2. 2

   Step 2

   

   Rinse the rice in cold water 5 times, until the water runs clear after rinsing.

3. 3

   Step 3

   

   Cut the pork into small pieces, smaller than a matchbox.

4. 4

   Step 4

   

   Heat vegetable oil in a large frying pan and sear the pork until browned on all sides over high heat. This will take about 7 minutes.

   TipIt's important that the meat lies in a single layer on the pan surface for even browning. If you have a lot of meat, fry it in batches.

5. 5

   Step 5

   

   Cut the carrots into sticks and the onion into strips. Add to the meat, mix, and fry together until the carrots are soft, stirring. This will take about 4–5 minutes.

6. 6

   Step 6

   

   Level the contents of the pan, add the rice, but do not mix with the meat and vegetables.

7. 7

   Step 7

   

   Pour in hot water. It should cover the rice by 2 cm.

8. 8

   Step 8

   

   Add the spices, barberries, salt, pepper, and mix.

9. 9

   Step 9

   

   Add the dates to the pilaf, bury the garlic head in the rice, cover with a lid, reduce the heat, and cook for 25 minutes.

   TipIf the dates are dry, first pour boiling water over them for 5 minutes, then add them to the pilaf.

10. 10

    Step 10

    

    Serve the pilaf on a nice platter, placing the rice on the bottom and the meat and garlic on top. Garnish with chili pepper.