Method of preparation

Pour boiled water into the bowl with 1 kg of basmati rice and let it infuse for a few hours, then rinse with cold water and put it in a colander to drain the water.

Pour some warm water into another bowl with raisins, set it aside for 2 hours, then rinse.

Put the sliced mutton pulp into a saucepan with cold water, and bring to a boil over medium heat, constantly removing foam with a slotted spoon. Then add a few boxes of cardamom, cloves and a stick of cinnamon. Boil the lamb until it is half cooked (approx. 40-50 minutes). At the end of cooking, add a little salt.

In a cauldron add some vegetable oil and stir fry 3-4 chopped onions. Cook until the onions are golden brown, then add finely chopped garlic (3-4 cloves) along with chopped fresh ginger. Fry for 5 minutes.

Add 3-4 chopped tomatoes, 2-3 tablespoons of tomato paste, 2 tbsp seasoning "For pilaf", cook for 5 minutes.

In the resulting sauce add barberry, semi-prepared lamb, a little broth from cooking lamb and stew for 20 minutes (until meat is 80% done).

Put the rinsed rice on top of meat and pour the broth from meat 3 cm above the rice level. Sprinkle the rice with 2 tbsp of “For pilaf” seasoning and stir.

Simmer until rice is cooked.

In a preheated oven, bake cherry tomatoes (whole) and red bell pepper.

In a pan, fry the onion 1 (pcs) in vegetable oil until golden brown, add cashew nuts and fry until they become golden brown.

Fry raisins in olive oil.

Add raisins to the prepared pilaf and mix.

Transfer the pilaf to an oval plate, garnish with roasted cashews, baked cherry tomatoes, pepper and chopped parsley.

Bon Appetit!