Orthodox Christians today have the biggest holiday - Easter.
I wholeheartedly congratulate everyone who celebrates and offer a very simple recipe for a festive dish that does not have to be cooked in a wood-fired oven.
Fry onions in vegetable oil, add yellow or coarsely chopped red carrots and fry, stirring, until the smell of pilaf appears.
After that, add red or thinly sliced carrots, raisins and semi-cooked chickpeas. Pour half a glass of water into the bottom of the cauldron, reduce heat to a minimum and cover the lid for 20 minutes.
Meanwhile, boil the rice in salted water. Cook until half cooked, no more than three to four minutes. Drain the water and pour the rice into the cauldron. Let stand for 10-15 minutes on low heat and ... transfer the rice to a baking sheet or baking dish.
Lay a large piece of meat on top of the rice, fat side up. It can be a lamb side, a flattened lamb shoulder or a back. Try to choose a shape so that a piece of meat covers it almost completely.
Rub the meat with salt, oil and spices and bake for 2-3 hours. Roasting time depends on the size of the piece of meat and the temperature in the oven. In principle, it would be good to put it at a temperature of 200C, and to cook with a gradual decrease in temperature to 130-140C.
As a result, you will get pilaf soaked in meat juices and luxuriously cooked meat. Inside it will be juicy, it will move away from the bones, and on the outside it will be covered with a ruddy and appetizing crust.
If someone wants the "right pilaf", then on this channel you can find 80 recipes for various pilafs. Try to enter in the search "Stalik pilaf in Fergana".