Thursday, July 23, 2009

Bosnian red pilaf

  • 2 lbs. lamb or beef, cut into 1/2" cubes
  • 8 cups water
  • 1 cup carrots, cut into chunks
  • 1 cup parsnips, cut into chunks
  • 1/2 cup celery root, cut into chunks
  • 1 tbsp. salt
  • 1 tbsp. peppercorns
  • 1/2 cup (1 stick) butter
  • 4 cups tomatoes, peeled, seeded and chopped
  • 5 cups rice
  • 2 tsp. salt
  • 1 tsp. pepper
In a large pot, cover the meat with 8 cups of water and bring to a boil. Skim off the foam that rises to the top, then add the carrots, parsnips, celery root, salt and peppercorns. Return to a boil, reduce the heat and simmer for 1-1/2-2 hours, until the meat is tender. Strain the stock, set aside the meat and discard the vegetables.

Clean out the pot and melt the butter. Saute� the tomatoes for 10-15 minutes, until they begin to disintegrate. Pour in the rice and continue to saut� for another ten minutes, until the rice becomes translucent. Add 2 tablespoons salt and 1 tablespoon pepper and stir well; then add the meat and stock. Bring to a boil, cover the pot, reduce the heat to low and cook for 20-30 minutes, until the rice is tender and ready to serve.



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