Iranian pilaf
12 servings
120 minutes
Iranian pilaf is a refined dish of Turkmen cuisine that combines the rich flavors of Eastern spices, dried fruits, and nuts. The origins of the recipe date back centuries when it adorned festive tables and symbolized hospitality. The softness of saffron rice, the richness of lamb, and caramelized dried fruits create a delightful balance of sweet and spicy. Peaches add a delicate tartness that harmonizes with the aromatic kharash sauce. The bread at the bottom of the pot forms a crispy crust by absorbing ghee, turning into a true delicacy. This pilaf is not only nutritious but also aesthetic—the golden hues of saffron and vibrant colors of dried fruits make it worthy of a royal table. Traditionally served with fragrant Eastern teas to enhance flavor and highlight the dish's rich history.
1
Cut the carrot into thin strips. Peel the oranges with a special zester for a beautiful long thin noodle.
- Carrot: 1 kg
- Oranges: 2 pieces
2
Heat two tablespoons of melted butter in a pan and fry black raisins until they swell, then set aside. Add the same amount of butter to the pan and brown the almonds. Do the same with carrots and pistachios. Cut the dried apricots into quarters, leave a few whole, and fry them in melted butter until soft. Also fry the zest in butter, but very quickly, just to release a strong aroma.
- Dark raisins: 150 g
- Almond: 100 g
- Carrot: 1 kg
- Pistachios: 100 g
- Dried apricots: 100 g
- Oranges: 2 pieces
- Melted butter: 300 g
3
Knead a firm dough from flour, a pinch of salt, and 50 ml of water. Roll the dough into a very thin flatbread and fry it in a hot dry pan, constantly turning and flipping to ensure even cooking.
- Wheat flour: 100 g
- Salt: pinch
- Melted butter: 300 g
4
Crush a pinch of saffron with a pinch of sugar and brew with a cup of boiling water.
- Saffron: pinch
- Sugar: pinch
5
In boiling water (the more, the better), add rice and cook, stirring constantly, until almost fully cooked. This will take about fifteen to twenty minutes. Then drain the rice in a colander, place it under cold running water, and while swirling the colander, cool the rice to stop the cooking process.
- Basmati rice: 1 kg
6
Heat the kazan. Grease the walls with a tablespoon of melted butter. Place a flatbread at the bottom, grease it with another spoon of butter, and fill it with rice to the top of the flatbread. On top, add nuts, dried fruits, and zest, then layer the remaining rice on top. Smooth the rice surface, pour in another 5 tablespoons of melted butter in the center, and make a ring of saffron water around it so that the rice colors unevenly, resulting in a velvety color. Cover the kazan with a lid, place it on the stove — and as soon as the lid heats up, reduce the heat to the minimum and leave it for an hour.
- Melted butter: 300 g
- Basmati rice: 1 kg
- Almond: 100 g
- Dark raisins: 150 g
- Dried apricots: 100 g
- Pistachios: 100 g
- Saffron: pinch
7
Meanwhile, prepare the kharash sauce. Cut the onion into quarters, then into three pieces, and separate into petals. Heat a second pot and pour in vegetable oil. Fry the onion petals in the oil, adding turmeric, cumin, coriander, and black pepper. When the onion turns golden yellow from the turmeric, add the meat, cleaned of sinews and membranes, cut into portions. Fry it until browned, then pour in a liter of cold water, bring to a boil, reduce the heat, and simmer slowly for at least half an hour, preferably one to one and a half hours, until the meat falls off the bone.
- Onion: 100 g
- Vegetable oil: 100 ml
- Turmeric: 1 teaspoon
- Ground coriander: 1 tablespoon
- Ground cumin (zira): 1 teaspoon
- Ground black pepper: 1 tablespoon
- Lamb on the bone: 1200 g
8
Cut the peaches in half along the groove, remove the pit, and drizzle with lemon juice. Place on top of the lamb in the sauce and put in a preheated oven at 180 degrees for twenty minutes.
- Peaches: 5 piece
- Lemon: 1 piece
9
Mix the ready pilaf with dried fruits and serve. Place the khoresh on another dish.