Persian Pilaf

The Ottoman Cuisine

PERSIAN PILAF (İran Pilavı)

300 grammes of mutton cut to walnut size are fried. Pistachios are cleaned and washed. Sheep legbones are laid at the bottom of saucepan in order to avoid sticking or charring. Meat and plenty of fat is added. Black currants, pistachio and black pepper grains are sprinkled into it together with two glasses of water. Four glasses of meat stock is slowly poured on the rice, salt is added to taste and the pilaf is cooked on low fire.