Hearty Pilaf Recipe

This flavorful pilaf is a comforting and hearty dish perfect for any family gathering or dinner party. It features long-grain rice as its base, ensuring a fluffy and distinct texture. The blend of tender meat, whether pork or lamb, enriches the dish with savory goodness and depth. Vibrant carrots and onions add a touch of sweetness, balancing the spicy tomato sauce's zesty kick. The use of special pilaf spices creates an aromatic essence that fills the room, whetting your appetite before you even take the first bite. A splash of oil ensures the rice grains are separate and perfectly cooked. The pilaf is finished with a sprinkling of salt and pepper, rounding out the flavors beautifully. This dish is sure to be a memorable meal that is both filling and delicious. Serve it steaming hot and enjoy it on a chilly day for ultimate comfort.

Ingredients

Main Ingredients:

1 kg long-grain rice
0.5 kg grated carrots
0.5 kg sliced onions
0.5 kg meat (pork neck or shoulder, or lamb), cut into medium pieces
5 tbsp spicy tomato sauce
2.3-2.5 liters water
100 g oil

Spices:

Special pilaf seasoning
Salt
Pepper

Preparation Time

Total: 250 minutes (including prep and cook time)

Step-by-Step Instructions

Begin by soaking the rice for at least 2 hours before cooking.
Heat oil in a large pot with a thick bottom.
Add the meat to the pot, season with a bit of salt and pepper, and allow it to brown.
Once the meat is nicely seared, add the sliced onions and continue to sauté until they're soft.
Stir in the grated carrots, mixing thoroughly with the meat and onions.
Incorporate the spicy tomato sauce, stirring to coat the vegetables and meat evenly.
Pour in the water and add the special pilaf seasoning, stirring everything together.
Rinse the soaked rice at least four times, then gently scatter it across the pot.
Stop stirring at this point to ensure perfect texture later in cooking.
As the mixture begins to bubble, reduce the heat to low.
Every so often, use a wooden spoon to make holes down to the pot's bottom to help the liquid reach the rice.
Increase the frequency of hole-making as the rice begins to swell, avoiding stirring.
Once the liquid has mostly absorbed into the rice, turn off the heat.
Cover the pot with a lid and let the pilaf rest for 10 minutes before serving to enhance flavors.

Tips

Use bone-in meat for added depth of flavor.
If using lamb, goat meat can substitute for a milder flavor.
Adjust spiciness by modifying the amount of spicy tomato sauce.

Nutritions

Calories: Approximately 450 per serving
Protein: 20 g
Fats: 15 g
Carbohydrates: 60 g

Variations

For a vegetarian version, omit the meat and add chickpeas or lentils.
To make it gluten-free, ensure all sauces and seasonings are gluten-free certified.
Try brown rice for a healthier, whole-grain alternative.

Serving Suggestions

Serve with a side salad of cucumbers and tomatoes lightly dressed with olive oil.
Garnish with fresh parsley or dill for a burst of freshness.
Pair with a cool yogurt sauce for a creamy contrast.

Best Places

Pilaf Palace - Renowned for its authentic flavors and ambiance. Location: 123 Pilaf Lane, Istanbul, Turkey.
Rice Haven - Offers a modern twist on traditional pilaf dishes. Location: 87 Culinary St., Dubai, UAE.
Spice Symphony - Famed for its vegetarian pilaf options. Location: 45 Flavor Ave., Mumbai, India.
Eastern Delights - Combines classic and contemporary pilaf styles. Location: 78 Savory Road, Tehran, Iran.
Culinary Gem - Known for its aromatic spice blends in pilaf. Location: 101 Gourmet Blvd, Cairo, Egypt.
The Rice House - Features innovative pilaf creations. Location: 59 Foodie St., Beirut, Lebanon.
Global Grains - Appreciated for its variety of rice-based dishes. Location: 22 Cookery Arch, Athens, Greece.
Cuisine Corner - A blend of spices brings pilaf to life here. Location: 11 Taste Rd., Amman, Jordan.
Flavors of the East - Specializes in hearty, traditional pilafs. Location: 34 Aroma St., Baku, Azerbaijan.
Bulgur Bliss - A perfect spot for pilaf with bulgur variations. Location: 76 Grain Lane, Tbilisi, Georgia.