Middle Eastern > Rice > Pilaf

Gurza Pilaf Recipe

Ingredients with Measurements:
- 1 cup of basmati rice
- 1 lb of ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tsp of cumin
- 1 tsp of paprika
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/2 cup of water
- 1/2 cup of frozen peas
- 1/2 cup of chopped carrots
- 1/2 cup of chopped bell peppers
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 2 tbsp of vegetable oil

Special equipment needed:
- Large pot with lid
- Wooden spoon

Step-by-step instructions:

1. Rinse the rice in cold water and drain. Set aside.
2. Heat the oil in a large pot over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the ground beef to the pot and cook until browned.
5. Add the cumin, paprika, salt, and black pepper to the pot and stir to combine.
6. Add the chopped vegetables and water to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the mixture for 10 minutes.
9. Add the rice to the pot and stir to combine.
10. Cover the pot with a lid and simmer the mixture for 20 minutes, or until the rice is cooked and the liquid has been absorbed.
11. Remove the pot from the heat and let it sit for 5 minutes.
12. Fluff the rice with a wooden spoon.
13. Add the chopped parsley and cilantro to the pot and stir to combine.
14. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 600mg

Substitutions for ingredients:
- Ground lamb or turkey can be substituted for the ground beef.
- Frozen corn can be substituted for the frozen peas.
- Any combination of vegetables can be used, such as zucchini, eggplant, or mushrooms.

Variations:
- Add a can of drained and rinsed chickpeas to the pot for extra protein.
- Top the pilaf with toasted pine nuts or almonds for added crunch.
- Add a pinch of saffron to the pot for a more exotic flavor.

Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Use a wooden spoon to fluff the rice after cooking to prevent it from becoming mushy.
- Add more water if the rice is not fully cooked after 20 minutes.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pilaf in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the pilaf in a large bowl or platter, garnished with fresh herbs.

Garnishes:
Chopped fresh herbs, toasted nuts, or a dollop of yogurt.

Pairings:
Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Greek salad
- Roasted asparagus
- Grilled zucchini

Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add more water and continue cooking until fully cooked.
- If the rice is too mushy, reduce the amount of water used in the recipe.

Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Gurza pilaf is a traditional dish from Azerbaijan, a country located in the Caucasus region of Eurasia. It is typically made with lamb or beef and a variety of vegetables.

Flavor profiles:
Savory, slightly spicy, and aromatic.

Serving suggestions:
Serve the pilaf as a main dish for lunch or dinner.

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Region: Azerbaijani

Taste: Savory, Nutty, Aromatic, Flavorful, Comforting