Pilaf for the festive table according to the best recipe

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A perfectly selected combination of products that creates a truly festive dish that will become both the main dish of the table and the main decoration. Red carrots give this pilaf a picturesque look. Barberry and raisins fight for the right to say their main word in the flavor bouquet, making the dish either sweet or sour. Crispy chickpeas are responsible for the satiety of such pilaf and make its structure diverse. Meat cooked in large pieces does not lose its juiciness, but easily falls apart into fibers.

Such pilaf can be served on the table both in a large lagman and in portioned plates, dividing the meat evenly between guests.

Ingredients:

• Vegetable oil – 350 g
• Sugar – 35 g
• Salt 50 g
• Lamb (or pork) – 1000 g
• Onion) – 100 g
• Carrots (saturated color) – 300 g
• Chickpeas (boiled until half cooked) – 200 g
• Water – 700 ml
• Rice (basmati, jasmine) – 1000 g
• Raisins (black) – 70 g
• Barberry – 30 g
• Turmeric – on the tip of a knife
• Zira (cumin) – 5 g

Step-by-step instructions

1. Cut the onion into half rings, the carrot into 1*1*7 cm cubes, the lamb/pork into pieces from 20 to 45 g.
2. Put the cauldron on the fire and heat the oil until it smokes lightly. In parallel, in a separate container, make a syrup from salt, sugar and boiling water.
   When the oil is hot, add the coarsely chopped pieces of meat and the onion, fry at maximum temperature, stirring constantly, for 30 seconds – 1 minute.
   After 5 minutes, add the carrots and gently crush them with your hands – the surface should be even. After another 2 minutes, add the chickpeas and raisins. No need to stir! The ingredients remain in layers. After another 5-7 minutes, pour the mixture with the syrup from point 2.
3. In a special container, wash the rice under running water and leave to infuse in the water, having previously added half the salt. Stir to dissolve the salt. After 15 minutes, add the rice to the cauldron, level the surface and after 5 minutes, cover with a lid. Leave the heat on low.
4. After 10 minutes, stir only the rice with a slotted spoon, collecting it in a slide to the center and again distributing it smoothly over the surface of the cauldron. Repeat this twice more.
5. For the next 15 minutes, cook the pilaf on minimum power, turn off the heat and let it stand for 2 hours under the lid.

Serve the pilaf hot.

Delicious!