Kasgar Pilavi – Kashgarpilaf – *

(*) Kashgar Pilaf is named after the Central Asian city of Kashgar, where it originated.

Soak the long grain rice in warm water and cool. Soak the currants in warm water for thirty minutes, drain.

Roast the meat in a dry saucepan with the lid on for about ten minutes until the juices are reduced.

Melt the butter, roast the pine nuts in it for two to three minutes until golden brown, add the onions, roast for four minutes, then stir-fry the carrots for two minutes. Add currants, spices and salt, mix well.

Rinse the long grain rice until the water remains clear. Drain. Stir some long grain rice into the cooking pot with the meat, then add a layer of vegetables to the cooking pot, sprinkle more long grain rice on top, and so on until long grain rice and vegetables are used up. The top layer should be long grain rice. Place a plate on top so that the layers do not shift. Carefully pour the clear soup from the rim of the pot. Put the lid on, bring to a boil over medium heat, then simmer over very low heat for twenty to twenty-five minutes until the liquid is absorbed.

Remove the plate, place a dishcloth or paper towel on top of the long-grain rice, place the lid on the saucepan again. Cook for another fifteen minutes over very low heat, then turn the pilaf out into a serving bowl.

a mold in the heated stove at 250 °C (gas mark 5) f

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