Pilaf with Lamb and Garlic

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Zirvak is the base for pilaf, specifically a garnish made from meat, carrots, onions, and other vegetables. If the water has evaporated and the rice is not yet cooked, add boiling water through a strainer to ensure the rice does NOT touch the bottom and burn.

Ingredients

Lamb Neck Fillet - 22.9 oz
Rice - 2 cups
Carrot - 1 piece
Pilaf Spices - 1 tablespoon
Garlic - 3 heads
Safflower Oil - 1 cup
Water - 1 cup
Onion - 2 heads

Step by Step guide

Step 1

Heat the oil in a cauldron over high heat, add the meat, and fry.

Step 2

Reduce the heat to medium, add the grated carrot and onion. Stir and add water, insert the garlic with the tails sticking out, cover with a lid, and let it cook for about 40 minutes, stirring occasionally. After 20 minutes, add salt and spices.

Step 3

Reduce the heat to the minimum, remove from heat, take out the garlic, pour in boiling water, and sprinkle the rice evenly over the zirvak, cooking the rice for one hour.