Pilaf in Arabic
4 servings
30 minutes
Arabic plov is a refined dish rooted in the rich traditions of Arab cuisine. Its distinctive flavor arises from the harmonious combination of tender fried meat, golden rice, and aromatic cauliflower infused with spices. Unlike classic plov, this version surprises with its lightness and subtle nutty undertone of clarified butter. It is perfect for festive dinners and family gatherings, filling the home with Eastern aromas. The serving of plov concludes with a final frying that gives it a special texture and richness of flavor. Each spoonful is a journey into the world of Eastern culinary traditions that convey the warmth and hospitality of Arab culture.
1
Cut the meat into two pieces per serving, pound it, season with salt and pepper, and fry until golden brown.
- Meat: 700 g
- Salt: to taste
- Ground black pepper: to taste
2
Fry the processed cauliflower in hot oil and add salt.
- Cauliflower: 330 g
- Salt: to taste
3
Place the fried meat in a saucepan, add the fried cabbage on top, then the rice soaked for 1-2 hours, and pour cold water or broth (the water amount is the same as for regular pilaf), season with salt and pepper.
- Meat: 700 g
- Cauliflower: 330 g
- Rice: 280 g
- Salt: to taste
- Ground black pepper: to taste
4
Cover with a lid and simmer over medium heat until cooked. Then transfer the pilaf to a hot pan with fat or a baking sheet and fry.
- Clarified butter (ghee): 40 g
- Vegetable oil: 40 ml
