How To Cook Pilaf With Lamb, Chestnuts And Pomegranate - Recipe

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Pilaf With Lamb, Chestnuts And Pomegranate - Recipe

Learn how to cook "Pilaf with lamb, chestnuts and pomegranate". Delicious recipe.

Required products :

  • 300 grams of basmati rice
  • 50 grams of sour cream
  • 300 milliliters of water
  • 200 grams of flour
  • a pinch of saffron
  • 1 egg
  • 250 grams of chestnuts
  • 120 grams of onions
  • 500 grams of lamb
  • 150 grams of pomegranate seeds
  • 60 milliliters of olive oil
  • 150 grams of melted butter (ghee)
  • salt and freshly ground black pepper


Method of preparation :

Boil the rice until semi-finished (in salted water), then drain the liquid using a colander.

Knead the dough from the egg, flour, cream and 100 milliliters of water (a little more may be needed). Add salt to taste. Wrap it in plastic wrap and let it rest for 10-15 minutes.

Pour a pinch of saffron with 200 milliliters of warm water and wait for it to steam.

Peel the chestnuts (if you use frozen, they are usually ready to use).

Wash the lamb, cut it into cubes and boil in salted water until cooked.

Peel an onion, cut it into semicircles and fry in the hot mixture of olive oil and butter. Then add the meat and let it simmer for about 20-25 minutes. Season to taste.

It's time for the chestnuts, followed by another 10-15 minutes of cooking and then put the pomegranate seeds.

Grease a large suitable container (wide and deep pan) with oil. Cover the bottom with a thin round sheet of dough, pour the rice in the middle (do not distribute it, let it be in a pile), pour the butter and 2 tablespoons of saffron liquid.

Cover with a cotton cloth, cover with a lid and cook over low heat for 30-40 minutes.

Then put in a plate rice, part of the meat with chestnuts and pomegranate and serve with the crispy crust into which the dough has become.

Have a good time!

 

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