Pilaf in linseed oil with eggs

4 servings


Stir linseed or sesame oil over a moderate heat for 1 hour until it stops foaming and turns bright red. After that, cook onions in it. Then add the carrots, cut into straws, stir several times and pour over the water, let boil. Season with spices and half the salt norm. When the carrots are cooked, put the rice, and steeply boiled peeled eggs in it. Before serving, remove the eggs from the boiler, cut into circles and lay over the pilaf. Eggs can be put in pilaf and raw. To do this, when the water evaporates, make holes in rice with a spoon, Pour one egg into each hole, cover with a plate for 20 - 25 minutes. You can serve any salad to pilaf.