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To make the pearl barley pilaf with meat tender and the fat not to drip down the plate, it is best to give preference to the shoulder part of the beef or the pulp taken from the back leg. They are not very fatty, but at the same time they become soft and tender during cooking. The pilaf recipe includes many spices, very popular in the countries of Central Asia.

Step 1

Prepare the zirvak (the vegetable and meat base for pilaf). Pour vegetable oil into a cauldron or a frying pan with a thick bottom. Add the meat and fry until golden brown. Add the onion. When it turns golden, pour the carrots into the cauldron. Continue to stew the zirvak for another 3-5 minutes until the carrots soften. Add the cumin and tomato paste. Mix everything well and cook for 2 minutes. Then add paprika, barberry, hot pepper and garlic to the cauldron.

Step 2

Make pilaf. Add pre-fried pearl barley to the prepared zirvak. Pour boiling water over everything so that the liquid covers the pilaf by 2 cm. After boiling, add salt, cover with a lid and leave to simmer for 40 minutes over medium heat.