Pilaf with chickpeas, raisins and barberry

Pilaf with chickpeas, raisins and barberry is just a balm for the soul of those who are very sensitive to the observance of all the rules for preparing this dish. In our recipe, we really tried to follow them, allowing only minor liberties. And, it should be noted, the dish turns out to be simply amazing! Zira and barberry are responsible for the truly oriental character of pilaf. And the raisins, dried seedless grapes, give the dish a more refined and at the same time piquant taste. Just remember that cooking pilaf with chickpeas, raisins and barberry does not tolerate fuss, so take the time so that all the ingredients reach the desired condition.

Ingredients

• 1/2 cup chickpeas
• 1 kg of rice
• 800 g lamb pulp
• 6 pieces of lamb loin, on the bone
• 200 g fat tail fat
• 800 g carrots
• 4 medium onions
• 3 heads of garlic
• 1 hot green pepper pod
• 1/2 cup raisins
• 1 tbsp. l. barberry
• 2 tbsp. l. cumin seeds
• salt

Directions

1. Pour the chickpeas for pilaf into a colander and rinse thoroughly with running cold water. Transfer to a large bowl. Pour 2 cups of cold water over. Leave on for 6-8 hours.
2. Before cooking pilaf with chickpeas, pour the rice into a fine sieve and rinse thoroughly. Then transfer to a bowl and soak in salted warm water. Leave it on for 1-2 hours.
3. Peel the pilaf onion and cut into thin half rings. Peel the carrots and cut into thick strips. Cut the meat into small pieces, clean the bones, lightly sprinkle with ground cumin.
4. Preheat the cauldron over high heat. Finely chop the fat tail fat for pilaf and melt, stirring occasionally. When the greaves are golden, remove them with a slotted spoon (they will no longer be needed).
5. Put pieces of loin in hot fat and fry until golden brown, transfer to a plate. Wait for the fat to reheat well and brown the meat in portions until golden brown. Transfer the pilaf meat to a plate.
6. Wait again for the fat to boil in the cauldron and add the onion. Fry the onions until golden brown, 10 minutes. Add the carrots and fry for another 10 minutes, at the end add 1 tbsp. l. pounded cumin and cook for 2-3 minutes. Return the pieces of meat to the cauldron (do not add the loin yet).
7. Put chickpeas, raisins and barberry in a cauldron, salt well and pour in 3 glasses of hot water. Cut the roots off the heads of the garlic and remove the top husk, rinse and place in the cauldron along with the hot pepper pod.
8. Bring to a boil quickly, reduce heat, salt well and cook the zirvak for about 40 minutes. Increase heat to high. Add pieces of loin to the cauldron.
9. Rinse the rice and discard in a colander. Transfer the rice to a cauldron and smooth the surface. Gently pour in about 1 liter of boiling water (it should be 2 cm higher than the rice level), close the cauldron with a lid, then remove it and reduce the heat to medium. When the water disappears from the surface, cover the cauldron with a lid and cook the pilaf for 30 minutes over low heat.
10. Loosen the rice gently and transfer to a serving dish. Set aside the loin, garlic, and hot peppers. Toss the rice with the meat. Spread slices of loin, garlic and hot pepper on top. Serve the pilaf.