Lamb Pilaf
Pilaf is considered a national dish in many countries of Central Asia. This tasty, oily rice slowly cooked in a meat broth in an iron-cast pot is claimed by each to be their original invention. You can find different versions of it in Afghanistan, Uzbekistan, Turkey and Iran. The idea is basically the same and the differences are in the herbs and spices used locally. The Georgian pilaf is special in usage of tomato paste which gives it a nice pink color.
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Preparation time: 2 hrs.
Difficulty level: Easy
Servings: 10
Ingredients
Preparation
1 Kg (2 lbs 3 oz) lamb
2 medium onions
3 carrots
1 head garlic
1/2 cup cilantro
1/2 cup raisins
1/2 cup dried apricots
3 cups long grain rice
3 tbsps. tomato paste
canola oil
2-3 bay leaves
2 tsps. ground cumin
1 tsp. turmeric
1 tsp. ground coriander seeds
salt
pepper
Traditionally the pilaf is prepared in an iron-cast pot with a round bottom. You can use a Dutch oven or a heavy soup pot. Anyway it must have a thick bottom so the heat is distributed evenly.
Cut the meat into chunks of 2.5 cm (1").
Heat the pot on a high heat. When the pot is very hot, put 1/2 cup of oil, let it heat up and add the meat. Sauté for 5 minutes, stirring from time to time so it doesn't stick to the bottom.
Meanwhile dice the onion thinly, peel and dice the carrots into 0.5 cm dices.
Add the onions to the meat and sauté until the onion is translucent, then add the carrots.
Sauté 5 minutes more, add bay leaf, cumin, turmeric, plenty of salt and pepper.
Reduce the heat to medium-low, add 1 cup of water and cook covered for about 1 hr. until the meat is tender but firm. Discard the bay leaf.
Meanwhile wash the rice and soak it in a bowl with fresh water.
Dice the apricots and put them over the meat broth together with the raisins without stirring.
Separate the garlic cloves, peel them and add to the broth.
Drain the rice and gently spread it over the meat broth.
Sprinkle over the ground coriander seeds.
Dilute the tomato paste in 3 cups of hot water and gently poor it over the rice.
Add another 3 cups of hot water.
Cook for about 30 minutes until all water is absorbed and the rice is cooked but not overcooked.
Let rest for 10 minutes covered, then mix the rice with the meat broth.
Add salt and pepper if needed. Garnish with chopped cilantro and serve.