A pilaf that's worth cooking: with pork, dried apricots, and in baking sleeve

Rice is perhaps one of the most common cereals used to make all sorts of things: puddings, paella, cabbage rolls, or just rice and vegetables. But pilaf, as always, retains its position and remains at the top. And this is not surprising at all. This dish tastes great on an everyday menu and will surprise even the most demanding guest at a festive feast.

The FoodOboz editorial team will share recipes for impeccable pilaf from chefs.

Pork pilaf by Yevhen Klopotenko

Ingredients:

• Peanuts – 70 g
• Pork neck – 800 g
• Frying oil – 1 tbsp
• Fennel seeds – 1 pinch
• Carrots – 100 g
• Salt – to taste
• Rice – 400 g
• Dried apricots – 150 g
• Water – 800 ml
• Onion – 150 g
• Cumin – 1 pinch
• Garlic – 1 head

Method of preparation:

1. Chop the carrots finely. Chop the onion. Make a small cut in the garlic.
2. Cut the pork into medium cubes.
3. Fry the pork first, then add all the vegetables and fry over high heat.
4. Add salt, cumin, fennel, and dried apricots. Add rice at the end. Stir the mixture.
5. Put the resulting mass in the oven. Bake for 40 minutes at 180 degrees.
6. Sprinkle with peanuts when serving.

Pilaf in the baking sleeve from Maryna Harmash

Ingredients:

• Rice – 2 cups
• Pork – 600-800 g
• Water – 5 tbsp
• Onions – 7 pieces
• Carrots (large) – 1 pc
• Turmeric – 1 tsp
• Seasoning for pilaf -–1 tbsp
• Paprika (flakes) – 1 tbsp
• Barberry berries – 1-2 tsp
• Salt – to taste
• Oil – 100 ml
• Garlic – 2 heads

Method of preparation:

1. Rinse the rice. Cut the carrots into strips. Chop the onion. Cut the pork into small cubes.
2. Put the pork in a frying pan. Fry for 5-7 minutes. Remove from the pan.
3. Sear the vegetables. Fry the carrots and onions.
4. In a bowl, mix rice, spices, pork, and onions with carrots. Transfer the mixture to the baking sleeve. Add a little water.
5. Cook for 40-50 minutes at 170 degrees.
6. Cut the sleeve in the middle and put it in the oven for another 5-7 minutes.

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