Shah pilaf with lamb
0
1295
Kitchen
Eastern
Calorie content
165.1 kcal
Portions
6 port.
Cooking time
75 minutes
Proteins *
4.8 gr.
Fats *
5.3 gr.
Carbohydrates*
36.4 g
Many housewives prepare pilaf for the everyday menu - this dish is hearty, tasty and, as a rule, is liked by all household members. We propose to cook one of the variants of pilaf, which will turn the usual idea of it and will allow you to reveal new facets of the dish that has already become common. Let's prepare a piece of pilaf based on rice and lamb and "place" it in a barrel of crispy pita bread. Very tasty and attractive!
Ingredients
Cooking process
Soak the rice in cold water for one hour, then rinse until transparent. Put the cereals in a saucepan, add turmeric and salt to taste. Fill with water in such an amount that the liquid covers the cereal with a layer of one and a half to two centimeters. Cook the rice until half cooked for twelve minutes. After cooking, the cereal should remain crumbly. We put the boiled rice in a colander and let the broth drain. We wash the lamb, dry it and cut it into small pieces. Fry them in a pan until the color changes - two to three minutes. Add carrots cut into strips and onions cut into thin half rings. We mix. At the same time, we wash the raisins and dried apricots in warm water, dry the dried fruits and add to the lamb pan, salt to taste, add the seasoning for pilaf, mix. Peel the garlic, chop it with a knife and also add to the lamb. We simmer everything together for ten minutes and remove from the stove.
We cut thin Armenian lavash with scissors into long strips about five to seven centimeters wide. Melt the specified amount of butter to a liquid state. We place the strips of pita bread in a thick-walled baking dish on top of each other, as shown in the photo. We generously grease the surface of the pita bread with liquid butter using a silicone brush.
Preheat the oven to a temperature of 200 degrees. We put pilaf in the oven and bake it for forty to fifty minutes. Fifteen minutes before readiness, remove the lid or foil and let the pita bread brown well. Then we take out the shah-pilaf from the oven and turn the resulting "barrel" upside down on a flat dish
Bon Appetit!