Pilaf with lamb ribs
8 servings
90 minutes
Lamb rib pilaf is a fragrant and hearty dish rooted in Mediterranean culinary traditions. Its rich flavor comes from tender ribs, spice-infused rice, and caramelized vegetables. Lamb marinated with lemon and spices gains special tenderness, while garlic and red pepper add zest. The key is to properly prepare the zirvak, which creates the foundation for the rich taste. This pilaf is perfect for a cozy family dinner or a festive table, delighting guests with its depth of aromas and harmony of ingredients.
1
Thoroughly rinse the rice, fill with cold water up to one finger's height, and place in the refrigerator for an hour.
- Long-grain parboiled rice: 1000 g
2
Wash the meat thoroughly, cut it into pieces between the ribs, season with salt and pepper, add lemon juice, and let it marinate for half an hour.
- Lamb ribs: 1200 g
- Lemon: 30 g
3
Cut the carrot and onion julienne style
- Carrot: 200 g
- Onion: 200 g
4
Add vegetable oil to the pot and fry the ribs on high heat for 5 minutes, reduce the heat, add onion for 2-3 minutes, then add carrot for another 5 minutes.
- Vegetable oil: 20 ml
- Lamb ribs: 1200 g
- Onion: 200 g
- Carrot: 200 g
5
Next, prepare the zirvak with a rice ratio of 1 to 2, add enough water, 1 teaspoon or more of salt, 1 tablespoon of pilaf seasoning (I recommend not buying it in stores but going to the market), and a pinch of red ground pepper. It's important that the zirvak is salty and simmers on low heat for half an hour.
- Coarse salt: 25 g
- Pilaf seasoning: 15 g
- Ground red pepper: 10 g
6
Next, add rice without stirring, place 2-3 heads of garlic, and cook for 30-40 minutes.
- Long-grain parboiled rice: 1000 g
- Garlic: 3 pieces
7
At the end, 10 minutes before it's ready, you can add a couple of lemon slices and cherry tomatoes for decoration.
- Lemon: 30 g
- Cherry tomatoes: 6 pieces
