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| | Description | | Pilaf is classical Asian dish and to make it right is real art. | | | Method | | Slice onion and put it on the bottom of a well-heated cauldron and fry until light golden. Slice meat and fry with onion. Add juliienned carrot, salt, pepper and stew. Wash rice under running water and put evenly on meat layer (1 cup rice – 1 1/2 cup water). Bring to boil, making holes to let air get out. Put finely chopped dried apricots, cover and cook, not stirring, on low heat for an hour. Take off from the heat, cover warm and leave for 15 minutes. Stir carefully and serve on a large dish.
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| | Ingredients | | 600 g lamb.3 tb fat.4 ea onion.5 ea carrot.1 c dried apricots.1 c rice.1 1/2 c water.salt.pepper. |
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| Reviews |
 
русская каша
блюдо описанное - это не плов ,а простая каша .
настоящий плов так не готовят .
саид
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gde?
gde mojno kupeet kazan dlia plova?
ilona
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it
the real pilaf is not like that. u add carrots to that. and in Kazakh it''s called palau, not pilaf.
Kazakh
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xoroshiy plov
Ya sdelala etot pilaf ,
y mena polychilos vkysno
To all people who put above comments :
You can''''t cook !!
Zhenya
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