How to make
Pour the rice into a bowl and pour hot water. Leave to sit for about 1 hour. Then wash it with cold water.
The lamb is cut into chunks and boiled in salted water, until it is fully cooked and the broth is preserved.
Peel an onion and cut it into slices.
Cut the tomatoes in four, remove the flesh and cut it into strips.
The peppers are cleaned and cut into circles.
Grate the carrots on a coarse grater.
In a deep cast iron pot with a thick bottom and walls, arrange the meat in chunks. Cover it with sliced onions and sprinkle it with ground black pepper. Pour the tomatoes on top and the grated carrot on top. Sprinkle with parsley.
In a deep frying pan heat the olive oil and add the rice and cook, by stirring at all times, until it becomes translucent.
Pour the cooked rice into the pot as a final layer. Arrange the lumps of butter on top.
Pour the broth almost to the level of the rice and cook over low heat, until the liquid has completely evaporated - about 1 hour.
When ready, remove it from the heat, cover it with a towel, cover the pot and leave it for 1 hour to absorb all the liquid.
Place a shallow plate on top of the pot and turn the pilaf over in it.
Note: I replaced the lamb with quality beef. I cooked it on the fourth stage of the stove, at medium heat.
When the dish was ready, I covered it with several layers of household paper, covered it with a lid and left it for 1 hour on the hot, but switched off hob.
The original recipe was with three hot peppers, but I only added one and it was spicy enough.
The Bukhara Pilaf is very tasty.
