Ingredients: Devzira rice, lamb tail fat, carrots, large onions, beef pulp, garlic, large quince, Salt, Seasoning for pilaf: Mixture of dried peppers, cumin
Cooking method:
Cut the fat tail into small cubes and fry in a cauldron to make cracklings. Remove them from the cauldron and set aside. For pilaf, they fulfilled their mission. But then you can fry very tasty potatoes or scrambled eggs on them.
We start cooking zirvak. Rinse the meat under running water, dry with napkins. Cut into small portions and fry over medium heat until pink. You need to fry quickly and stir often - so that all the juices are sealed.
Then add chopped onion, mix. The onion should brown.
Next comes hand-cut carrots. Pilaf loves handwork! 😉 Also fry carrots until light blush.
Now you need to pour 2 liters of water into the cauldron (per 1 kg of rice) and wait for the zirvak to boil - then salt, add spices and seasonings. Do not cover with a lid, when boiling, excess water will boil away.
Soak the garlic for 1 hour in cold water - then the top peel will be easily peeled off. The heads remain intact.
Wash the quince, cut into slices, removing the core.
Cook zirvak for 15-20 minutes, then put garlic heads and quince slices in a cauldron.
We buy special rice in the market, so it must be sorted out - small pebbles may come across. Then rinse the rice with clean water. This must be done in advance.
Add rice to the pot, level but do not stir. Boil.
As soon as the water evaporates from above, add a little more seasonings, cover them with rice, making a small hill.
Cover the pilaf with a plate, and on top with a cauldron lid. Reduce the heat and simmer for another 10-15 minutes. Before serving, gently mix the pilaf, remove the garlic and quince - then put them on top. Bon Appetit! If you liked my recipe and you cook according to it - I will be very pleased to receive a photo review! 🤗🌹🤝