Pilaf from Dushanbe with raisins

8 servings

60 minutes

Pilaf from Dushanbe with raisins is a delightful dish that combines tender meat, aromatic spices, and a sweet note of raisins. Its roots go back to Eastern traditions but it has gained popularity in European cuisine as well. The base of the flavor is created by cumin, turmeric, and barberry which fill the rice with rich aroma and golden color. Raisins add a subtle sweetness that harmoniously contrasts with the juicy meat and tender carrots. The pilaf is served hot, with orange slices as the final touch that adds freshness and a slight tanginess. This dish is perfect for both family dinners and festive gatherings, filling the home with warmth and comfort of Eastern cuisine.

Energy value per serving

• Calories: 864
• Proteins: 36.3g
• Fats: 24.6g
• Carbohydrates: 129.6g

Ingredients

• Meat: 1000 g
• Onion: 1000 g
• Carrot: 1000 g
• Garlic: 1 head
• Rice: 1000 g
• Raisin: 50 g
• Cumin (zira): 1 tbsp
• Turmeric: 2 tbsp
• Dried barberry: 40 g
• Salt: to taste
• Vegetable oil: 0.3 glass

Cooking steps

1. Cut the meat into large pieces, the onion into half rings, the carrot lengthwise into long slices, and then crosswise (to make julienne). Wash the rice and raisins.

   Required ingredients:

   • Meat: 1000 g
   • Onion: 1000 g
   • Carrot: 1000 g
   • Rice: 1000 g
   • Raisin: 50 g

2. Heat a pot or pan, pour in vegetable oil to eye level (no more than 1 cm). Add salted pieces of meat to the heated oil. Cover with a lid and fry on high heat, turning the meat after a couple of minutes, and continue frying on all sides on high heat (quick frying retains the juices in the meat).

   Required ingredients:

   • Vegetable oil: 0.3 glass
   • Meat: 1000 g

3. Add onion to the fried meat (do not cover with a lid). Fry the onion, stirring, until it becomes transparent over medium heat.

   Required ingredients:

   • Onion: 1000 g

4. When the onion becomes transparent, add the carrot. Salt and add raisins, garlic (whole head), and seasoning. Taste the liquid to ensure it is very salty and seasoned; the rice will soften this sensation. Usually, for the specified amount of ingredients — 7-8 pinches of salt.

   Required ingredients:

   • Carrot: 1000 g
   • Raisin: 50 g
   • Garlic: 1 head
   • Cumin (zira): 1 tablespoon
   • Turmeric: 2 tablespoons
   • Dried barberry: 40 g
   • Salt:  to taste

5. After adding the spices, mix everything (we won't mix anymore). Pour boiling water to cover everything.

   Required ingredients:

   • Vegetable oil: 0.3 glass

6. Add rice. Smooth it out carefully with a spatula. (If the water doesn't cover the rice completely, pour boiling water from the kettle carefully in a circle, and under no circumstances stir it; otherwise, the rice will be sticky instead of fluffy.) Do not reduce the heat. Cook the pilaf for about 10 minutes. If after five minutes the top of the rice is dry and raw, flip its top layer to a depth of 1.5–2 cm using a spatula.

   Required ingredients:

   • Rice: 1000 g

7. If there is excess water left and the rice is cooked, make holes in the pilaf down to the bottom with a knife to let the excess water evaporate. Once the water evaporates, the pilaf is ready. Cooking rice in pilaf takes about 10-12 minutes.

8. Cover the pilaf with a lid and wrap it in a towel - let it steep. Then mix everything so that the meat, carrots, onions, and rice are evenly distributed.

   Required ingredients:

   • Meat: 1000 g
   • Carrot: 1000 g
   • Onion: 1000 g
   • Rice: 1000 g

9. You can serve on the table with sliced orange, whose juice can be squeezed onto the plate with pilaf.