Like most dishes of Central Asian cuisine, pilaf is prepared with aromatic spices. In addition to the usual cumin, bay leaf and black pepper, I advise you to add turmeric. It will not only give the pilaf a beautiful yellow color, but also complement it with an original taste.
Ingredients
Step-by-step cooking recipe
Wash the pork, dry it slightly and cut it into small pieces.
Cut the carrots into small cubes, peel the onion from the husk and chop.
Heat the oil in a frying pan, add the onion and carrot and fry until golden brown.
Add pork, cumin, turmeric, bay leaf, allspice and black pepper. Cook for 10 minutes over medium heat, stirring intensively.
Put the roast with meat in a deep saucepan, pour 1.5 cups of hot water, turn down the heat and simmer for half an hour.
Add the washed rice, salt, remaining water and cook for another 25-30 minutes.
Insist the finished pilaf for 20 minutes under the lid. Serve with chopped parsley and chopped lemon.
