Usuba
Pilaf with Lamb and Pomegranate
An Eastern dish made with tender meat, fragrant rice, and pomegranate seeds. The lamb is stewed with onions and pomegranate, then rice is added and cooked on low heat until done. The meat is served with rice and the stewing sauce.
- Total
- 30 min
- Standard serving
- 425.8 g
Ingredients
Total 5
Instructions
- 1
Step 1
Chop the lamb into small pieces. Sprinkle with salt and pepper.
Fry the meat in clarified butter together with finely chopped onions until golden brown.
Pour water so that it just covers the lamb. Add pomegranate seeds.
Cover the pot with a lid and simmer the meat over medium heat until it becomes tender.
- 2
Step 2
Rinse the rice thoroughly under running water, draining it 3–4 times until the water becomes clear.
Put the rice in the pot with the meat and level the surface.
When the water has evaporated, make several small indentations on the surface of the rice with a wooden stick down to the bottom of the pot.
Pour 1–2 tablespoons of water into each indentation to prevent the pilaf from burning.
Close the lid tightly and leave for 25–30 minutes on very low heat.
- 3
Step 3
Arrange the lamb pieces on plates or a serving dish together with the braising liquid.
Pour the hot pilaf over the meat and serve to the table.
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