Iranian Pilaf
Main Dishes | Romanian cuisine
⏳ Time
2 hours
🥕 Ingredients
21
🍽️ Servings
12
Description
Iranian Pilaf
Ingredients
- Basmati rice - 2 lbs
- Onion - 3.5 oz
- Carrot - 2 lbs
- Oranges - 2 pieces
- Almond - 3.5 oz
- Light Raisins, Seedless - 5.3 oz
- Dried Apricots - 3.5 oz
- Pistachios - 3.5 oz
- Wheat Flour - 3.5 oz
- Salt - a pinch
- Sugar - a pinch
- Saffron - a pinch
- Turmeric - 1 tablespoon
- Ground coriander - 1 tablespoon
- Vegetable Oil - 3 fl oz
- Ground Cumin - 1 tablespoon
- Ground Black Pepper - 1 tablespoon
- Rack of Lamb - 42.3 oz
- Donut Peaches - 5 pieces
- Lemon - 1 piece
- Ghee - 10.6 oz
Step by Step guide
Step 1
Julienne the carrots into thin strips. Zest the oranges — the best way to do this is with a special zester to create long, thin strands.
Step 2
Heat two tablespoons of clarified butter in a skillet and sauté the black raisins until they swell, then set aside. Add the same amount of butter to the skillet and toast the almonds until golden. Repeat this process with the carrots and pistachios. Cut the dried apricots into quarters, leaving a few whole, and sauté them in clarified butter until soft. Also, quickly sauté the citrus zest in the butter, just until it becomes aromatic.
Step 3
Knead a stiff dough from flour, a pinch of salt, and 50 ml of water. Roll out the dough into a very thin flatbread and toast it in a hot, dry skillet, constantly turning and flipping it to ensure it cooks evenly.
Step 4
Crush a pinch of saffron with a pinch of sugar and steep it in a cup of boiling water.
Step 5
Add rice to boiling water (the more water, the better) and cook, stirring constantly, until it's almost fully cooked. This will take about fifteen to twenty minutes. Then, drain the rice in a colander, rinse it under cold water, and shake the colander to cool the rice down so it stops cooking.
Step 6
Preheat the pot. Grease the walls with a tablespoon of melted butter. Place a flatbread at the bottom, brush it with another tablespoon of butter, and fill it with rice up to the top of the flatbread. On top, layer nuts, dried fruits, and citrus zest, and then add the remaining rice. Smooth out the surface of the rice, pour 5 more tablespoons of melted butter into the center, and create a ring of saffron water around the edge so the rice is unevenly colored, resulting in a velvety hue. Cover the pot with a lid, place it on the stove, and once the lid is heated, reduce the heat to the minimum and let it cook for an hour.
Step 7
Meanwhile, prepare the kharash sauce. For this, cut the onion into quarters, then slice each quarter into three pieces and separate them into petals. Heat a second pot and pour in some vegetable oil. Sauté the onion petals in the oil, adding turmeric, cumin, coriander, and black pepper. Once the onions turn golden yellow from the turmeric, add the meat on the bone, cleaned of tendons and membranes, and cut into portion-sized pieces. Brown the meat until it develops a nice crust, then pour in a liter of cold water, bring to a boil, reduce the heat, and let it simmer slowly for at least half an hour, preferably an hour to an hour and a half, until the meat falls off the bone.
Step 8
Cut the peaches in half along the seam, remove the pit, and drizzle with lemon juice. Place them on top of the lamb in the sauce and bake in a preheated oven at 356°F for twenty minutes.
Step 9
Mix the cooked pilaf with dried fruits and serve. Transfer the khoreesh to another dish.
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