PILAFF WITH QUNICES
1 kg (2 1/4 lb. ) rice, 300 g mutton or beef,2-3 quinces, 1 kg (36 oz.)
carrots, 4 onions, 350 g vegetable oil, salt, cumin and spices to taste.
Heat oil until white smoke appears. Add sliced onions and sear in oil
until reddish-brown. Cut meat in pieces and saute with onions. After a
few minutes put in carrot strips and cook until golden. Add water,
salt, and spices and stew for 20-25 min. Add slices of quince,
rice and more water. Just 1-1.5 cm above surface of rice.
Cook uncovered until water evaporates.
Cover and cook on low heat 20-25 min. or until done.
Mix rice and serve in a mound on a large platter topped with quince pieces.
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