Lebanese plov

Method

1. 01

   This is a very simple but delicious dish, taught me by an old friend. There is nothing difficult, the main thing is not to pour broth (water), so that the rice remains crumbly. Try it and you will certainly have to taste it.

2. 02

   First, we cook chicken thighs until ready. We don’t want to throw the broth, we will use it again.

3. 03

   Meat is separated from bones.

4. 04

   Pour the rice with warm water for 30 minutes and let it swell a little.

5. 05

   We're preparing the other ingredients.

6. 06

   Onions, carrots and peppers are ground. We wash the peas and corn under running water.

7. 07

   In the pan pour 2-3 tspsp of vegetable oil and pour onions there. We roast on a slow heat until golden. Add crushed carrots, pepper, as well as corn and peas. We're all a little roasted.

8. 08

   We're laying out the meat.

9. 09

   Sprinkle the rice.

10. 10

    Pour the remaining chicken broth so that the rice only slightly touches the broth. Add salt and spices to taste. We will boil it on a heavy fire until the broth boils.

11. 11

    Then we cover the pilaf with a lid and smother on a small fire until the rice is ready.

12. 12

    That's it, the pilaf is Lebanese. You can serve with sour cream.