Pilaf with beef and barberry
6 servings
60 minutes
Beef and barberry pilaf is a vibrant dish of Tatar cuisine that combines rich spice aromas and tender meat. The origins of this recipe date back centuries, serving as a symbol of hospitality and family comfort. Barberry adds an exquisite tartness to the pilaf, harmoniously complementing the sweet taste of carrots and the bitterness of cumin. Beef infused with spices becomes juicy and tender, while the rice takes on a rich golden hue thanks to turmeric. Each spoonful is a symphony of flavors intertwining fried onions, garlic, and coriander. This pilaf is perfect for festive gatherings and cozy family evenings, bringing warmth and rich Eastern notes in every bite.
1
Heat a large pot for stewing, pour in olive oil, add diced meat and sauté over medium heat until the liquid reduces.
- Olive oil: 4 tablespoons
- Beef: 600 g
2
Layer grated or sliced onion (1 large or 2 small onions) on top, then add grated carrot and simmer a bit more. Do not stir.
- Onion: 1 piece
- Carrot: 3 pieces
3
Salt it. Sprinkle with all the spices from the recipe. Do not mix.
- Cumin (zira): 1 teaspoon
- Barberry: 2 teaspoons
- Turmeric: 1 teaspoon
- Ground coriander: 1 teaspoon
4
Insert the garlic cloves symmetrically.
- Garlic: 2 cloves
5
When the water evaporates, add the pre-washed rice as the next layer. Carefully pour all 4 cups of boiling water.
- Rice: 2 glasss
6
Add more salt on top to taste. Do not stir.
- Cumin (zira): 1 teaspoon
7
Cook for 60 minutes on low heat (closer to medium). After that, you can stir and serve.
