Pilaf in a sleeve

Name: Pilaf in a sleeve
Total time: 1 hour 30 minutes
Yield: 8
Cuisine: Azerbaijani, Tajik, Uzbek
Ingredients: Water - 1000 g; Pork - 600 g; Rice - 400 g; Onions - 100 g; Carrots - 125 g; Garlic - 5 g; Vegetable oil - 34 g; Ground turmeric - 1.5 g; Paprika - 1.5 g; Barberry - 10 g; Salt - 7 g

Cookinero 15 March 2025

When choosing pork for pilaf in a baking sleeve, you need to understand that it should be quite fatty, juicy and soft. The ideal option for lazy pilaf in the oven is considered to be the neck, brisket or ham with a small amount of fat veins.

How to cook Pilaf in a sleeve

Step 1

Make a base for pilaf in a sleeve. Heat oil in a frying pan, fry pork until crust forms. Mix the cooked meat with rice, carrots and spices.

Step 2

Bake lazy pilaf in the oven. First, put the prepared mixture of rice, meat, carrots and spices in a baking bag. Put a whole onion and garlic there. Add water and tie the bag well on both sides. Put the pilaf in the bag in the oven, preheated to 170 degrees. After 45-50 minutes, unfold the bag and leave it in the oven for another 10 minutes.

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Recipe cuisine: Azerbaijani, Tajik, Uzbek

Cooking time: 1 hour 30 minutes

Servings: 8

Calories: 147.12 kcal

Fats: 7.27

Proteins: 5.59

Carbohydrates: 14.83

Ingredients

Water - 1000 g

Pork - 600 g

Rice - 400 g

Onions - 100 g

Carrots - 125 g

Garlic - 5 g

Vegetable oil - 34 g

Ground turmeric - 1.5 g

Paprika - 1.5 g

Barberry - 10 g

Salt - 7 g

Pilaf in a sleeve - FAQ About Ingredients, Baking Time and Storage

Can I use chicken instead of pork for this pilaf recipe?

Yes, chicken works well as a substitute for pork. Just ensure it's cut into small, even pieces so it cooks through properly in the oven.

How should I store leftovers of pilaf in a sleeve?

Store cooled pilaf in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until thoroughly warm.

Can I make this pilaf vegetarian?

Absolutely! Skip the meat and add extra vegetables like bell peppers, zucchini, or mushrooms for a hearty vegetarian version.

What's the best way to reheat frozen pilaf?

Thaw the pilaf overnight in the fridge, then reheat in the oven at 160°C (320°F) for about 20 minutes or until hot. Adding a splash of water helps restore moisture.

Can I use brown rice instead of white rice for a healthier option?

Yes, but brown rice requires a longer cooking time. Adjust by baking for an additional 15-20 minutes and ensure there's enough liquid in the sleeve.

How can I prevent the baking bag from bursting in the oven?

Leave some space for steam expansion when tying the bag, and avoid overfilling it. Also, ensure the oven temperature doesn't exceed the bag's recommended limit.

What sides pair well with pilaf in a sleeve?

Serve with a fresh salad, pickled vegetables, or yogurt-based sauces like tzatziki for a balanced meal.

Can I double this recipe for a larger crowd?

Yes, but divide the mixture into two baking bags instead of overpacking one to ensure even cooking and proper steam circulation.

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