Bukhara Pilaf

Ingredients

• •3 cups rice
• •2 medium onions
• •3 medium carrots
• •1 cup almonds
• •500 g cubed mutton
• •5 tbsp butter or ghee
• •100 g vermicelli
• •100 g dried apricots
• •Salt, black pepper, allspice
• •1 sheet yufka

Preparation

1. 1

   Soak the rice in hot water 30 minutes. Put the almonds in hot water and skin them.

2. 2

   Sauté finely chopped onion and the almonds in 3 tbsp fat until light golden. Add grated carrot and cubed meat. Add salt, pepper, allspice and 3 cups water. Cook over low heat 45 minutes.

3. 3

   In the remaining fat toast the vermicelli until pink. Add the drained rice, chopped apricots and vermicelli to the meat. Add 3 cups hot water. Cook over low heat until absorbed.

4. 4

   Grease a suitable pot and line with the yufka. Pour in the cooked pilaf. Fold the overhanging yufka over the top. Bake until the yufka is golden. Invert onto a plate and serve.