Isfahan Beryan
115 min · 460 kcal · Persian
Pilaf
The classic rice dish of Central Asia and Persia: lamb, onion and carrot simmered into a rich zirvak, then rice steamed on top over the lowest heat until every grain is separate and golden. A whole head of garlic buried in the pot softens to a sweet paste.
Instructions
- Put 80 g of rice in a bowl and rinse under cold water, swirling and pouring off, through five or six changes until the water runs almost clear. Cover with warm water and leave to soak for 30 minutes while you make the zirvak.
- Heat 1 tbsp of sunflower oil in a small heavy pot or kazan over high heat until it shimmers. Add 100 g of cubed lamb shoulder in one layer and fry for 6 minutes, turning once, until deep brown on at least two sides.
- Add 50 g of sliced onion and fry 4 minutes, stirring, until golden at the edges. Scatter in 80 g of carrot matchsticks and fry 5 minutes more, turning gently only two or three times so the sticks stay whole and begin to soften and colour.
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600kcal
29gprotein
79gcarbs
19gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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