Pilaf with meat and chestnuts


lamb 500 grams
Figure 2 cup
water 4 cups
melted butter 4 Art. spoons
onions 2 pieces
Dried plums 1/2 cup
sorrel 1 beam
saffron 1 pinch
Chestnut 10 pieces
ground black pepper 1 pinch
cloves 1 piece
salt to taste


Cooking method:

Mutton rinse, remove the film and tendons, cut into pieces weighing 20-30 grams, sprinkle with salt and pepper, fry with butter, add chopped onion and fry, washed, dried plums, chopped sorrel, clove, pour a little water and simmer until tender.

Figure cook until soft, discard in a colander, rinse with cold boiled water and leave for 5-7 minutes to the water glass. At the bottom of the dish to put some of the oil, and rice over low heat with the lid closed until cooked pilaf bring. Part of the finished paint pilaf infusion of saffron (saffron pour 1/2 cup of boiling water for 15-20 minutes).

When serving on the plate put the first white, then dyed with saffron rice, put the meat on the side with sauce and boiled peeled chestnuts.

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