Well, what kind of pilaf without barberry? The spice perfectly complements the dish with a bright aroma and original taste. You can add it at the frying stage or directly into rice. In both versions it turns out very tasty, but I prefer to stew barberry with meat.
Ingredients
Step-by-step cooking recipe
Wash pork, dry with paper towels and cut into medium-sized pieces.
Cut the carrots and peeled onions, disassemble the garlic into cloves and rinse together with the husks.
Fry onions and carrots in vegetable oil until golden brown.
Add the pieces of pork and continue to fry for another 10 minutes.
Add cumin, barberry and 1 cup of hot water. Cook for 20 minutes under the lid.
Put the roast in a saucepan, add the washed rice, salt, pour in the remaining water and boil for 15 minutes.
Gently stick garlic cloves into the pilaf, cover with a lid and cook for another 10 minutes.
Remove the pan from the heat and wrap it with a warm towel for half an hour. When serving, add ground black pepper and fresh parsley.
