Usuba
Pilaf with lamb and quince
Festive pilaf with tender lamb, chickpeas and quince. The rice is cooked in a fragrant broth with vegetables and spices, and the finished dish is garnished with garlic, pomegranate and egg.
- Total
- 30 min
- Standard serving
- 527.3 g
Ingredients
Total 11
Instructions
- 1
Step 1
Fry the sliced onion in boiling mutton fat, then add the mutton slices and fry until golden brown.
Dice the carrots and fry with the meat until half cooked.
Add the chickpeas soaked since the evening, garlic cloves and quince, peeled and cut in half.
Pour water and simmer over low heat until the chickpeas are tender.
- 2
Step 2
Salt, pepper, and add spices to taste.
Pour the rice, add water and cook over high heat for 20–25 minutes until done.
- 3
Step 3
Boil the eggs hard.
Boil the carrots and cut them into decorative shapes.
Cut baskets from onions.
- 4
Step 4
Mix the finished pilaf.
Remove the quince and garlic, use them for decoration.
Garnish the pilaf with quince and garlic, arrange onion baskets with pomegranate seeds, egg wedges, and raisins around the edges.
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