Paprika Mince Pan with Pilaf Rice, Turkish Style

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Paprika Mince Pan with Pilaf Rice, Turkish Style

Instructions

Fry the minced meat until crumbly and let it take on color. Then add the onion and chopped parsley and fry briefly. Add plenty of salt and pepper.
Sometimes minced meat loses a lot of meat juice, first sear it / let it evaporate over high heat and then add oil and onions, then it works with the roasted aromas.
Core the paprika and cut into bite-sized pieces, peel and quarter the potatoes, add both to the pot to chop and fill with water until everything is just covered. Add tomato paste and bring to the boil. Reduce the temperature and let it simmer for approx. 20 - 30 minutes with the lid half open.
Season again and season again if necessary.
Melt the butter in a separate saucepan and gently fry the rice in the butter. Then pour a finger`s width of water over the rice, bring to the boil, season with salt, turn down the temperature and put the lid on the pot.
After about 20 minutes, lift the lid, the rice should now have the right consistency.
Tip:
You can also add a small amount of rice noodles to the rice, then first let the rice noodles brown in the butter and then proceed as above with the rest of the rice.
Refine with a dollop of yoghurt, crème fraîche or tzatziki.

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