Pilaf with Cucumaria
2 servings
60 minutes
Plov with cucumaria is an original dish of Azerbaijani cuisine, combining the tenderness of a seafood delicacy with the aroma of traditional plov. Cucumaria, sautéed to semi-cooked, acquires a pleasant texture, while sautéed vegetables add vibrant flavor to the dish. Rice infused with spices and tomato paste becomes fluffy and rich. Serving with green onions adds freshness, making the plov especially appetizing. This dish is perfect for seafood lovers and those seeking new gastronomic experiences.
1
Soak the rice in salted water.
- Rice: 160 g
- Salt: to taste
2
Cut the boiled cucumber into small pieces and fry in hot fat until semi-cooked.
- Cucumaria (sea cucumber): 200 g
- Fat: to taste
3
Then add tomato paste and fry until cooked.
- Tomato paste: 15 g
4
Sauté chopped onion and carrot, place in a pot, add rice, black pepper, bay leaf, salt, and cook for 20-25 minutes with a tightly closed lid on low heat.
- Onion: 50 g
- Carrot: 140 g
- Rice: 160 g
- Ground black pepper: to taste
- Bay leaf: to taste
- Salt: to taste
5
When serving pilaf, pile it on a plate and sprinkle with green onions on top.
- Spring onion: 10 g
