- Basmati rice - 600 Grams
- Cinnamon stick - 1 piece
- Asterisk - 1 piece
- Carnation - 3 pieces
- Cardamom (grains) - 2 pieces
- Zira - - To taste
- Sesame seeds - - To taste
- Milk - 500 Milliliters
- Salt - - To taste
- Cashew nuts - 1 Art. a spoon
- Almond - 1 st. a spoon
- Saffron - 1 Pinch
- Raisins - 1/2 cup
- Dates - 12 pieces
- Bulb - 1 piece
- Garlic - 3 Teeth
- Ginger (2-3 cm) - 1 Piece
- Lamb chops - 1,5 Kilogram
- Natural Yoghurt - 300 Milliliters
- Vegetable oil - 150 milliliters
- Cilantro fresh - - To taste
- Yeast test sheets - 2 pieces
- Butter - 300 Grams
- Pomegranate - 1 Piece
The first thing we'll do is cut our loin into portions, cut off excess fat and sharp bones from it. Marinate pieces of lamb mixed yogurt, chopped in a mortar of spices and chopped fresh cilantro. Marin about 2-3 hours. Ziru, coriander and mustard are calcined in a dry frying pan (1-2 minutes). We pour half a glass of vegetable oil and aromatize it with spices. For those few minutes that the oil is soaked with spices, chop the onion, garlic and ginger. Add the sliced ingredients in the butter, fry until golden onions. Then we put in a frying pan pieces of pickled lamb. Stir well with onions, garlic and ginger, and fry until a firm crust is formed. We remove the meat from the fire, cover it with a lid and leave it for a little while. Rinse the rice with milk, add a cinnamon stick, tubberry, cinnamon, cardamom and salt. We add as much water as necessary for cooking rice. Boil to almost full readiness. While the rice is boiled, fry our nuts for a couple of minutes in a frying pan. Thinly roll out the dough sheet. Sprinkle the dough with spices. We take the kazanok, we grease it with vegetable oil. Carefully put our dough into it. Spread a third of rice, then a third of meat, dates, nuts and raisins. We generously pour all the melted butter. Similarly, we form two more layers. The top layer should be fig. Grind the saffron with a mortar and mix it with a little water. With this mixture, pour our rice on top - as you can see, it will turn yellow. Roll out the second sheet of dough, we cover them with our pilaf. The remains of the test are cut-we do not need them. Pilaf is not to be packed tightly - it should remain a bit loose. Put the whole thing in the oven and bake for about 30 minutes at 180 degrees. The case for small - to serve the dish to the table. We do this so - we cut off the top cap of the loaf, turn it over, cut it into sectors and serve it to each separately. Already directly on the plate you can decorate with pomegranate seeds and fresh cilantro. Bon Appetit!
Servings: 6