Lamb and Lentil Rice Pilaf
1 hour Recipe Yield:
4 servings Difficulty:
Medium recipe
Lamb and lentil rice pilaf - a recipe of Azerbaijani cuisine, cinnamon very well emphasizes the taste of meat, and especially lamb.
Recipe Ingredients
Cooking Recipe
For the recipe lamb and lentil rice pilaf, wash the meat, remove the membrane and sinews. Cut the meat into small pieces, salt and fry in oil.
Imeretian saffron pour 0.5 cups of boiling water and set aside for 15-20 minutes. Add raisins fried in melted butter to the meat, sprinkle with a small amount of cinnamon, pour in saffron infusion, pour in 0.5 cups of water, mix and simmer over medium heat until tender.
Separately, boil the washed rice and lentils until half cooked. Heat oil in the bottom of a heavy bottomed pot, add the mixed lentils and rice, cover and bring to a boil.
When serving lamb and lentil rice pilaf put rice with lentils on a prepared plate, put meat on top, pour gravy, which was formed during the preparation of meat, sprinkle with cinnamon and serve hot.