Monday, August 29, 2011
Olma palov (Pilaf with apples)
There are so many recipes of pilaf with different fruits, but most favorite ones are pilaf with quinces, with dried fruits or with apples. Each of these fruits give special flavor and taste to pilaf.
It's better to choose fresh, flavored apples for pilaf, because they will give really special taste to pilaf. The other secret is using clarified butter for this pilaf, as it goes good with the taste of apples and sultana raisins and gives a beautiful yellowish color. This pilaf can be cooked without any meat (for vegetarians). Recipe is for 3-4 servings.
100 grams of clarified butter
300 grams of meat (beef or lamb,I used chicken)
2 medium sized onions, peeled and sliced
200 grams of carrots, peeled and cut in long strips or flaked
Half cup of sultana raisins
300 grams of rice
1 tsp of crushed coriander
Salt to taste
Heat up butter and put in meat. Fry over medium heat until meat is browned. Put in all of the onion and carrots. Set the heat on low and cook for about 40 min under covered lid. Don't forget to stir every 10 min. After half hour, add in salt and coriander.
Cut out the middle of apples with a special knife. If you don't have that kind of knife, then halve apples and remove seeds. Finely wash raisins.
Finely wash rice, layer it on top of the fried meat and vegetables evenly. Pour enough water to cover rice for about an inch or more/less depending on your rice. Set the heat on high and bring water to boil. Tuck apples in to the rice at this stage and let all water evaporate, don't forget to check for saltiness, add some more if needed.
When all water is gone, set the heat on low and cover the lid. After 10 min, open up the lid and carefully mix only the top of the rice, turn apples on other side. Again cover the lid and cook for 20 min more or until rice is finely cooked.
Mix all of the pilaf carefully and serve topping with meat and apples. Enjoy!