This rice recipe is called Sultan's Pilaf, in which you can find various types of pilaf. Each of them has different style. It was a new experiment for my family to mix a lot of different spices in the rice, but the result was definitely perfect.
Enjoy!!
Ingredients
100 gr boneless lamb meat, cut into small cubes
1 gl of rice (150 gr)
20 pistachio nuts, shells removed
15-20 currants
2 cloves, mashed
2 cardamom pods, mashed
1/2 tea sp cinnamon
1/2 tea sp all spices
1 tea sp black pepper
1.5 tea sp salt
1/2 table sp butter
Boil the water and add meat, cook for 15 minutes. Remove the meat, but keep the broth for later. Put the butter in a non stick pot, add the meat and cook till slightly brown. Add pistachios, cook for 1-2 min more and then add cloves, cardamom, cinnamon, all spices. Stir a few times, add currants, salt, black pepper and the broth (1.5 glass), boil them all together and then add the rice. The water should be about 1 cm above the rice. If you need, add more broth or water. Stir a few times, cover and cook on the low heat till the rice absorbs all water. After it cooks, do not stir. Wrap the pan with a cloth or towel well, and let it rest for 30 min. Stir gently before serving.
Bon Appétit..
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