Denis transported brand-chef restaurants group «Apricot» told how to prepare a tasty dish — pilaf with chickpeas and raisins.
How to prepare:
First, prepare zerbat (blank for pilaf, cooked in a cauldron 45 minutes on low heat). Chickpeas soaked overnight.
Melt the fat sheep in a cauldron, remove the cracklings. Oil warm up, add a peeled onion, sliced ??into half rings, bone lamb. Fry the onions until golden brown and add the meat. Lightly fry, add carrot. Carrots should be reduced. Add seasoning, salt, spice cumin, stir and fill with hot water, the mixture simmer. Add the soaked chickpeas in the middle. Raisins scatter around the cauldron. Nut cover with a separate bowl, he began to get steamed thoroughly.
Then, rice soaked in warm salt water for 20 minutes. Add the turmeric. The water is drained.
When harvesting the meat becomes soft, lay on top of rice, evenly distributed throughout the preform. Fully close the tray. We are waiting for 10 minutes, open and very well mixed. This process is very important — as the first mix, this will color pilaf. Then three more times in a row closing plate. After 10 minutes, stir again and again, cover with a plate. After 5 minutes, collect rice pyramid and then cover with a plate. After another 5 minutes, open the pilaf and give it brew few easy minutes to breathe.