Usuba
Pilaf with Lamb Ribs on Coals
An Eastern dish with tender meat, long-grain rice and aromatic spices. The meat is marinated in lemon juice, then cooked with carrots and onions in a cauldron. Zirvak — the base of pilaf — is stewed over low heat, after which rice with garlic is added. Garnished with lemon and cherry tomatoes.
- Prep
- 60 min
- Cooking
- 90 min
- Total
- 150 min
- Standard serving
- 363.8 g
Ingredients
Total 11
Instructions
- 1
Step 1
Rinse the rice thoroughly, pour cold water so that it covers the grains by 1 cm, and place in the refrigerator for 1 hour.
- 2
Step 2
Rinse the meat, cut it into pieces between the ribs, salt, pepper, add lemon juice and let it marinate for 30 minutes.
- 3
Step 3
Cut carrots and onions into thin matchsticks (julienne).
- 4
Step 4
Add vegetable oil to the cauldron and fry the ribs over high heat for 5 minutes. Reduce the heat, add the onion for 2–3 minutes, then add the carrots for another 5 minutes.
- 5
Step 5
Prepare the zirvak: pour water over the meat and vegetables in a ratio of 1 to 2 of the rice volume. Add salt, pilaf seasoning, and red ground pepper. The zirvak should turn out over-salted. Simmer on low heat for 30 minutes.
- 6
Step 6
Add rice without stirring. Place 2–3 garlic heads. Cook for 30–40 minutes until the liquid is completely absorbed.
- 7
Step 7
Add lemon slices and cherry tomatoes for garnish 10 minutes before serving.
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