Pilaf with zarchava (turmeric)

4 servings


Rinse rice three to four times in cold water. A small amount of zarchava (spice, otherwise called turmeric) is diluted in salted hot water and added to rice, mixed, while the rice acquires a golden color. Soak this rice for 1 hour in hot water. In a cauldron, stir the fat, fry the meat in it, cut into large pieces. First put the onion, cook it, then the carrots, cut into coarse straws, pour water over the top, add the black peppers with the peas and continue to cook. When the juice comes out of the carrot, prevent it once, put the soaked rice, level it. After a few minutes, the rice will begin to cook for a couple of carrot juice and zirvak. Rice must be stirred and leveled from time to time until it is fully welded. After that, the pilaf must be pierced with a stick, let off steam and close the boiler with a lid. Mix the ready pilaf, remove the meat, cut into small pieces. Put pilaf on a dish, spread the meat on top and serve.