Green Pilaf with Liver (Bakhsh)

by Editorial Staff

Delicious and aromatic pilaf with liver, beef and herbs.

Cook: 2 hour

Servings: 10

Ingredients

  • Rice – 1 kg
  • Beef liver – 300 g
  • Beef – 300 g
  • Lard – 300 g
  • Onions – 3 pcs.
  • Cilantro greens, dill, parsley – 1 large bunch
  • Vegetable oil – 80-100 ml
  • Olive oil – 30-50 ml
  • Salt to taste
  • Black pepper – 2 teaspoon

Directions

  1. Soak rice in warm water for one hour.
  2. Rinse the liver, remove the film, chop coarsely.
    Dip the liver into boiling water, remove as soon as it boils.
  3. Cut the liver into small cubes.
    Freeze the bacon a little and also chop finely.
    Cut the meat into small cubes.
  4. Chop the greens.
  5. Pour 100 ml of vegetable oil into the cauldron and put the meat.
  6. As soon as the meat turns white, we send the liver to the cauldron.
  7. Then add lard. Fry everything over high heat, while constantly stirring.
  8. Add salt and pepper.
  9. We put greens. We fry and mix.
  10. Pour in water and leave until it boils. Cut the onion into half rings
  11. Rinse the rice in seven waters until the water becomes clear. Stir onion with rice and add olive oil (50 ml).
  12. Put the rice in portions into the cauldron. The water should cover the rice.
  13. When the water begins to boil, we begin to mix the pilaf well.
  14. The water has evaporated, cover with a lid and bring the green pilaf with liver until tender for 25 minutes over very low heat.
  15. Green pilaf with liver is ready.
 Enjoy your meal!

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