A staple on everyday Kazakh tables, this pilaf is made by sautéing onion and garlic in butter and cooking them quickly with rice. Ready in twenty-five minutes, this practical dish also packs easily into a lunchbox.
Melt the butter in a pot, add the chopped onion and sauté until it turns pink, then add the crushed garlic and cook for one more minute.
Add the rinsed rice to the pot and stir-fry for two minutes until it absorbs the butter.
Add the water, salt and cumin, bring to the boil, then cover and cook on low heat for fifteen minutes until the water is absorbed.
Take it off the heat and let it rest, covered, for five minutes, then fluff with a fork and serve.
Do not lift the lid right after cooking; the five-minute rest keeps the grains separate. Allergens: contains dairy (butter).
If you do not like cumin, you can leave it out; since the pilaf's core flavour comes from the onion and garlic, the balance will not suffer.
Admin DadaGastro · verified in test kitchenTereyağı bitmişti, zeytinyağıyla denedim; lezzeti hafif değişti ama pilav yine de güzel oldu. Kimyonu da çıkardım çünkü elimde yoktu, dengesi hiç bozulmadı, misafirlerim fark etmedi bile.
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