Completely non-standard pilaf: tender and sweet, very easy and quick to prepare. The recipe should appeal to those who like to freeze the finished mixture for a quick warm-up when time to cook is not, and to eat like. For hardcore meat eaters, this is probably a dish more suited as a side dish, as the meat flavor is not pronounced.
|Cooking time 60 minutes||Number of servings -|
Rinse the rice and lentils. Put them to cook in different pots in salted water. The rice for 15 minutes, the lentils for 20 minutes. Then rinse and set aside.
While the rice and lentils are cooked, slice onions (rings, half rings or quarters - as you like).
Saute onion in small amount of vegetable oil.
Add to the onions minced, salt, pepper and sauté for 10 minutes, stirring occasionally.
Pour into the pan half a Cup of hot water and continue to simmer over medium heat (without a lid) until such time as the water evaporates.
While the meat is stewed, wash the dates and raisins. Chop the dates, removing the pre-pits.
When the meat is ready and the water in it virtually will not set it aside. Next put in the cauldron (I did everything in a large frying pan) layers in the following way: on the bottom pour a little oil, put half of the rice, add 1/4 Cup of hot water, then meat, lentils, raisins, figs, and top with remaining half of rice. Cover the lid and cook on small fire 20 minutes.
While the pilaf cooked, prepare the saffron: to enhance flavor, it needs to soak in hot water (approximately 30 ml, or 1/6 Cup) and leave to infuse for 15-20 minutes.
When pilaf is ready, pour the saffron water into the pan and stir.
Serve hot as a side dish or as a separate dish.
This pilaf is ideal for subsequent freezing. Cool it and place portioned in bags (I have special packages for freezing).