Pilaf "abundance"

4 servings


Transfer the fat and fry the meat in it, cut into pieces, add onions. It's good to overcook everything. Add the carrots, cut into straws, and fry, stirring frequently. If minced meat is taken instead of meat, it must be put in a zirvak before boiling. Pour the water into the zirvac, put the soaked peas, raisins and quince, chopped into slices, along with the spices. 30 minutes after boiling the zirvak, before laying the rice, put the heads of garlic in the zirvak, first cutting the bottom, but not cleaning the husks. Top with the prepared rice, salt and cook until the moisture evaporates. Before closing the pilaf, put finely shredded onions filled with zira on top. You can put more washed raw eggs in pilaf. When serving, remove the pilaf onions from above, put them in a plate, peel the eggs from the shell, divide the garlic into wedges, first removing the husk. Put quince in a separate plate, too. Plov put a slide on a dish. Spread quince pieces, eggs, garlic wedges on top and serve. In a separate plate, serve the finely chopped onions with the cumin.