Pilaf with Lamb and Quince

Category5 643 Last Update: Mar 18, 2021 Created: Mar 18, 2021 0 0 0
Pilaf with Lamb and Quince
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy
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In this pilaf, peas can be replaced with chickpeas.

Ingredients

Directions

  1. Soak the peas in cold water for 6 hours, drain the water, rinse the peas and dry in a sieve. Soak rice in plenty of water for 1 hour.
  2. Cut the lamb into 1 cm cubes. Cut the onion into small cubes. Heat vegetable oil in a cauldron, put onion, fry for 2 minutes, add lamb and fry until golden brown, stirring occasionally, for 5 minutes. Add salt, pepper and cinnamon, pour 3 cups of boiling water, simmer over medium heat for 1 hour, stirring occasionally.
  3. Cut the quince in half, remove the core without peeling. Cut the quince into large slices, like apples for a pie. Add lemon juice, turmeric, sugar, peas and quince to the cauldron with meat. Simmer covered for 35 minutes, remove from heat, keep warm. Soak saffron in 2 tbsp. l. hot water.
  4. While the lamb is cooking, drain the water from the rice, boil 2 liters of water and salt in a large saucepan with a thick bottom, add rice, cook, stirring for 6 minutes, drain the rice in a colander, rinse with warm boiled water.
  5. In the same saucepan, heat half the ghee with 2 tbsp. l. water and yogurt. Using a spatula, carefully place the pyramid-shaped rice in a saucepan, pour over the remaining oil mixed with 0.5 cups of hot water and saffron water. Cover the pan with a towel, close the top with a heavy lid to prevent steam from escaping from the pan. Cook for 10 minutes. over medium heat and another 50 minutes. at minimum, placing the pan on the divider.
  6. Wrap the bottom of the pan with a damp cold towel and hold for 5 minutes. Put rice on a large warmed-up dish, on which - lamb with quince. Decorate with broken rice crust.

Pilaf with Lamb and Quince



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy

In this pilaf, peas can be replaced with chickpeas.

Ingredients

Directions

  1. Soak the peas in cold water for 6 hours, drain the water, rinse the peas and dry in a sieve. Soak rice in plenty of water for 1 hour.
  2. Cut the lamb into 1 cm cubes. Cut the onion into small cubes. Heat vegetable oil in a cauldron, put onion, fry for 2 minutes, add lamb and fry until golden brown, stirring occasionally, for 5 minutes. Add salt, pepper and cinnamon, pour 3 cups of boiling water, simmer over medium heat for 1 hour, stirring occasionally.
  3. Cut the quince in half, remove the core without peeling. Cut the quince into large slices, like apples for a pie. Add lemon juice, turmeric, sugar, peas and quince to the cauldron with meat. Simmer covered for 35 minutes, remove from heat, keep warm. Soak saffron in 2 tbsp. l. hot water.
  4. While the lamb is cooking, drain the water from the rice, boil 2 liters of water and salt in a large saucepan with a thick bottom, add rice, cook, stirring for 6 minutes, drain the rice in a colander, rinse with warm boiled water.
  5. In the same saucepan, heat half the ghee with 2 tbsp. l. water and yogurt. Using a spatula, carefully place the pyramid-shaped rice in a saucepan, pour over the remaining oil mixed with 0.5 cups of hot water and saffron water. Cover the pan with a towel, close the top with a heavy lid to prevent steam from escaping from the pan. Cook for 10 minutes. over medium heat and another 50 minutes. at minimum, placing the pan on the divider.
  6. Wrap the bottom of the pan with a damp cold towel and hold for 5 minutes. Put rice on a large warmed-up dish, on which - lamb with quince. Decorate with broken rice crust.

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