Pork Pilaf
Main Dishes | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
One of the most popular user recipes on our website. Because it's a simple and reliable classic made from ingredients that can be found in any corner of our country.
Ingredients
- Carrot - 2 pieces
- Pork Blood - 17.6 oz
- Onion - 2 pieces
- Rice - 2 glasses
- Vegetable Oil - 1 fl oz
- Salt - to taste
- Pilaf Spices - to taste
- Garlic - 1 head
Step by Step guide
Step 1
Wash the meat, pat it dry, and cut it into pieces.
Step 2
Peel, wash, and slice the onion into thin half-rings.
Step 3
Peel, wash, and julienne the carrot.
Step 4
Prepare the zervak (the base of the pilaf, which includes meat, carrots, onions, and spices). To do this, heat a cauldron. Pour in vegetable oil and heat it well. Add the prepared onions and sauté until golden brown, about 5–7 minutes, stirring occasionally.
Step 5
Place the prepared meat in the pan. Cook everything until the meat is covered with a browned crust, about 10 minutes.
Step 6
Then add the carrots. Sauté everything together, stirring, for 3–5 minutes.
Step 7
Boil the kettle. Pour boiling water over the sautéed vegetables and meat (the water should cover the meat and vegetables by about 2 cm). Season with salt, pepper, and add pilaf spices. Cook over medium heat for 20 minutes.
Step 8
Add the rice and gently spread it out over the surface (but do not stir!). Place a head of garlic in the center. Add enough water to cover the rice by 2 cm. Cook the pilaf over high heat without a lid until nearly all the liquid has evaporated, about 10-15 minutes.
Step 9
As soon as the water evaporates, reduce the heat to low. Use the handle of a spoon to make a few holes in the pilaf. Cover with a lid and let the pork pilaf steam for 15 minutes.
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