There are a lot of recipes for cooking pilaf!
I propose a recipe that is very loved in our family. This is how my dad prepares pilaf.
Pilaf turns out fragrant, crumbly, juicy.
I find it difficult to say exactly how many portions are obtained, but it turns out a lot.
It is eaten quickly.
Pilaf can be served with vegetable salad, or coarsely chopped tomatoes with onions.

  • 1.5 kg of meat (lamb, pork or beef)
  • 1 kg of rice (ideally devzira variety)
  • 600 g carrots
  • 500 g onions
  • 1 tbsp cumin
  • 1 tbsp barberry
  • ½ tbsp turmeric
  • 1 head of garlic
  • ground red pepper
  • ground black pepper
  • salt
  • vegetable oil


Cut the onion into strips.

Cut the meat into small pieces.

Cut carrots into cubes.

Fry the onion in a large amount of vegetable oil (about 150 ml) until golden brown.

Add meat.

Add carrots.
Simmer for 5-7 minutes (do not cover with a lid).

Add cumin, barberry, turmeric.
Salt, pepper.

Pour water so that it covers the meat.
To cover with a lid.
Simmer for 35-40 minutes (over medium heat).

Rinse rice 5-6 times in cold water.

Pour in rice (DO NOT mix with meat!).

Gently pour in hot or warm water so that it covers the rice by 2 cm.
Salt a little.
To cover with a lid.
Cook until rice absorbs water.

Put garlic in the middle, press it into rice.
Make holes with a wooden stick (do not stir rice and meat) for steam to escape.
Cook, covered, until tender (about 20-25 minutes).

Stir everything when serving.

Enjoy your meal!

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