It's amazing how many different pilaf recipes there are! Recently, for example, I came across a variant with barberry and pomegranate. You can cook it with meat, but I decided to make it easier for myself and use chicken broth.
Ingredients
- Fig - 2 glasses
- Bell pepper - 1 piece
- Carrots - 1 piece
- String beans - 150 g
- Onion - 2 pieces
- Garlic - 2 teeth
- Vegetable oil - 4 art.l.
- Barberry - 1 art.l.
- Bay leaf - 2 pieces
- Zira - 0,5 tsp.
- Greenery - 3 twigs
- Garnet (grains) – 1 glass
- Salt - to taste
- Chicken broth - 1 l
Step-by-step cooking recipe
Peel the onion and cut into cubes. Cut the bell pepper in half, remove the stalk and seeds. Peel the garlic from the husk.
Chop carrots, onions, bell peppers and string beans. Crush the garlic cloves with the handle of a knife.
Heat the oil in a frying pan, add the onion and carrot and fry until golden brown.
Add the bell pepper, string beans, cumin, barberry, bay leaf and cook for 5-7 minutes.
Transfer the roast to a saucepan. Add the washed rice, salt, garlic cloves and hot broth.
Cover with a lid and simmer for 20 minutes on low heat. After turning off, let the pilaf brew for 15-20 minutes.
When serving, add pomegranate seeds and fresh herbs to the plate.
