Chaihan-Style Pilaf

Main Dishes | Argentinian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chaihan-Style Pilaf

Ingredients

Laser Rice - 1⅕ kg
Lamb - 1⅖ kg
Fat-tailed sheep fat - 10.6 oz
Vegetable Oil - 7 fl oz
Onion - 12.3 oz
Carrot - 1⅖ kg
Black Cumin (Cumin) - 0.5 oz
Mild Chili Spice - 4.2 oz
Garlic - 7.1 oz
Lamb - 3 fl oz
Salt - 1.4 oz

Step by Step guide

Step 1

Cut the tail fat into 2-centimeter cubes. Trim the lamb (preferably the hind part) and cut it into pieces slightly larger than the fat. Slice the onion into half-rings, cut 3-4 garlic cloves into thin slices, and julienne the carrot.

Step 2

Add the tail fat to a heated cauldron and melt it until you have a good amount of cracklings. Then, remove the cracklings and add vegetable oil to the cauldron. Heat it almost to boiling and sauté the onions in it, stirring, until they are nicely browned.

Step 3

Add the lamb to the onions along with the chopped garlic. Sauté, stirring constantly, until the meat juices have evaporated. Season with salt.

Step 4

Add half of the carrot and sauté, stirring, until semi-soft. Then add the remaining carrot, stir, and pour in enough water to cover the carrots and meat. Season with salt and bring to a boil. Add the remaining garlic (whole cloves), two pods of hot pepper, and cumin. Cover with a lid and simmer for 25 minutes on low heat. Meanwhile, soak the rice (of the Devzira or Lazur variety) in warm water.

Step 5

Remove the hot peppers from the pot and add the rinsed rice, spreading it evenly. Cover the pot with a lid. After a couple of minutes, remove the lid and gently stir the rice, moving a spatula or spoon from side to side, gradually mixing the rice with the liquid, meat, and carrots. Cover with the lid again, and after a couple of minutes, repeat the stirring, cover it once more, and stir again after a couple of minutes. Then shape the pilaf into a pyramid, pushing it away from the edges of the pot. Add some ground cumin. Pour in the lamb broth. Cover with a lid and let the pilaf finish cooking on low heat for another 10-15 minutes.