A Taste of Africa/Dorinda Hafner 2002

Suleyman's Pilaf
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
2/3 cup vegetable oil 2 cups long-grain white rice 2-1/4 cups boiling water
salt freshly ground black pepper 1 pound (500 g) mutton or leftover roast meat, cubed
2 white or yellow onions, diced 4 cloves garlic, diced 6 to 7 small tomatoes, blanched, peeled, and diced
1/2 cup raisins 1/2 cup currants 1/2 cup pine nuts



1 In a large, heavy-based pan, heat 1/2 cup of the oil. When hot, add the rice and stir for 4-5 minutes, or until the rice looks transparent. Pour in enough boiling water to cover the rice. Season with salt and pepper, cover, and simmer on low heat for about 20 minutes, being careful not to overcook.
2 In a separate large pan, heat the remaining oil. Fry the mutton, onions, garlic, tomatoes, raisins, currants, and pine nuts for about 10 minutes, stirring constantly. Season to taste.
3 Stir this mixture into the rice. (You may need to add some water to help the rice soften.) Cover and simmer on low heat for about 10 minutes, or until the rice and meat are cooked and the rice absorbs all the stock.
4 Serve hot.

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