Pilaf with cherry tomatoes
8 servings
80 minutes
Cherry tomato pilaf is a bright, aromatic version of the traditional Tajik dish that embodies the warmth of Eastern cuisine. It combines tender meat, sweet carrots, and the tangy taste of tomatoes that add a light acidity and freshness to the classic recipe. The origins of this pilaf date back centuries when hearty and nutritious dishes were prepared in the mountains of Tajikistan to satisfy after a long day. A light garlic aroma permeates the rice, while cherry tomatoes enhance the texture further. This dish is perfect for family dinners and celebrations, filling the home with coziness and warmth. Cherry tomato pilaf is not just food; it's a true Eastern fairy tale on a plate where each ingredient plays its important role in creating a harmonious flavor.
1
Clean the onion and cut it into half rings. Shred the carrot into long strips.
- Onion: 400 g
- Carrot: 300 g
2
Fry the onion. When the onion is slightly browned, add the carrot. Stir with a slotted spoon. Then add the chopped meat. Fry everything.
- Onion: 400 g
- Carrot: 300 g
- Meat products: 600 g
3
Wash the rice until it is light. Some rice needs to be soaked. While the meat is frying, it can be soaked for a few minutes. When the meat is almost ready, add the rice. Clean the garlic - remove dirt, roots, and the outer layer, but keep it whole.
- Long grain rice: 800 g
- Garlic: 1 head
4
Insert garlic into the rice. Cut tomatoes in half and add to the rice. Pour in water and do not stir anything else. The water should be just enough to cover the rice. When the water evaporates, you can slightly mound the pilaf and cover it with a lid. Reduce the heat and cook until done.
- Garlic: 1 head
- Cherry Tomatoes Confit: to taste