Qabili Pilau.
1 1/2 cups basmati rice
2 1/2 t canola oil
510g boneless lamb shoulder, cut into 3.5cm pieces
Salt
2 medium onions, roughly chopped
2 large carrots, peeled and julienned
1⁄2 cup raisins
2 t ground coriander
1 t ground cinnamon
1 t ground black pepper
1 t ground cumin
1⁄2 t ground black cardamom seeds
1⁄2 t ground cloves
1. Put rice into a large bowl and cover with water; let soak for 20 minutes. Drain rice and reserve. Heat 2 t oil in a large pot over medium-high heat. Season lamb with salt and brown, turning occasionally, 8–10 minutes. Using a slotted spoon, transfer lamb to a plate; set aside. Reduce heat to medium, add onions, and cook, stirring, until browned, 12–15 minutes. Return lamb to pot with 2 cups water; reduce heat to medium-low and simmer, covered, until meat is tender, about 1 hour. Using a slotted spoon, transfer lamb to a plate; set aside. Reserve cooking liquid in pot.
2. Meanwhile, heat remaining oil in a small skillet over medium heat. Add carrots, season with salt, and cook, stirring, until tender, about 20 minutes. Using a slotted spoon, transfer carrots to a plate; set aside. Add raisins; cook until plump, 2–3 minutes. Set raisins aside.
3. Combine coriander, cinnamon, pepper, cumin, cardamom, and cloves in a bowl. Add rice to reserved pot; stir in half the spices and 3 cups water; season with salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, without stirring, until liquid is just absorbed, 8–10 minutes. Uncover; sprinkle remaining spices over rice. Scatter lamb, carrots, and raisins over rice. Cover; continue to cook until rice is tender, about 25 minutes. Stir rice, lamb, carrots, and raisins together and season with salt and pepper; transfer to a serving platter.
The result is a mildly spiced pilaf. It was quite easy to make, and it was an interesting start to my gastronomical journey.
Next up Tirana, Albania.
