This is very delicious and flavorful rice. Perfect for special dinner with friends or just for your family. It may seem a little time consuming, but it’s worth it.
Beef Rice Pilaf With Dry Barberry Berries
It is very important to put the raw garlic on top of the rice before covering everything with water.
1 hour 35 minutes
Soak and rinse the rice, at least 2-3 times, then drain.
Cut beef into 1 inch pieces.
Peel and cut the carrots into thick matchsticks.
Heat the olive oil in an enameled cast iron dutch oven over a medium heat, add beef.
Cook beef for one hour on medium-low heat, stirring occasionally.
When the beef is fully cooked add onion and soften, stirring regularly for about 3 minutes.
Add carrots, spices, salt, pepper, bay leaf and dry berries. Cook for another 2 minutes, stirring regularly.
Layer the soaked rice over the top of the beef and vegetables. Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves. Put raw garlic head on top of the rice.
Carefully pour hot water over wooden spoon to ensure even distribution over rice. Do not stir.
Cover with lid. When it starts boiling, remove the lid to let the water almost evaporate.
Reduce the heat to low, cover and cook until the rice is tender and the rest of the liquid has been absorbed, about 15 minutes.
Mix the ingredients as you serve the pilaf on a platter. Garnish with garlic head.
This meatballs soup is one of the first soups I made right after I moved out from my parents house. I got this recipe from my mom over the phone. This meatball soup is very easy to make and will take no more than 30 minutes.
I like to make meatballs and cut all the vegetables before boiling the water for soup.
Place ground turkey and beef into a bowl. Add 1/2 chopped onion and salt. Mix well. Form a ball from the meat by rolling it in your hands.
Add 10 cups of water to a medium pot over high heat. Add chopped potatoes (and chicken bouillon paste) to the soup pot.
Bring to a boil. Toss the 1/2 onion and rice into the soup.
Add one by one meatballs into the pot. Cook for 15 minutes or until meatballs are floating at the top.
Meanwhile, heat a small skillet over medium heat. Add 2 Tbsp of olive oil and shredded carrot. Saute for about 2 minutes and add it to the pot.
Boil for 3 more minutes. Add fresh dill or parsley at the end.
Serve it with sour cream if desire.