Beef Pilaf

Ingredients

Beef 500 g

Long-grain rice 400 g

Onion 200 g

Carrot 400 g

Cumin 1 tbsp

Barberry 1 tbsp

Vegetable oil 100 g

Salt to taste

Ground black pepper to taste

The rice should be sorted, washed thoroughly, and soaked overnight before cooking. This will help it absorb less water and prevent it from becoming overcooked. Cut the beef into 2-3 cm pieces.

Cut the onion into half rings and slice the carrots into thin strips. A Korean-style carrot grater is best.

Prepare the zirvak. Place the cauldron over high heat. Heat the pan thoroughly and pour in enough oil to completely cover the bottom. Add the onion to the hot oil and fry, stirring constantly, until golden brown. Add the meat. Once the meat is browned, add water – it should completely cover the meat. Let the water evaporate completely. Do not cover with a lid. Add the carrots and all the spices. Do not reduce the heat or cover with a lid! Cook until the carrots are soft.



Carefully level the pan and add the rice. Do not stir, do not reduce the heat, and do not cover with a lid. Carefully pour in water, covering the rice by about 4 cm.



Carefully mound the rice, being careful not to disturb the zirvak. Poke holes in the bottom; you can use a chopstick. Pour a few spoons of water around the edge of the pan. Now cover the pilaf with a lid and reduce the heat to low. After about 10 minutes, stir the pilaf, gather it into a mound again, turn off the heat, and let it simmer for another 15 minutes. When the water has almost evaporated, the pilaf is ready to serve.



Enjoy your meal!