Sultan's pilaf

It is known that the sultans were very picky, and you can feel this sophistication in the sultan's pilaf. Stir the peas into the rice, place on a warm plate and add the stewed minced meat and enjoy the pilaf. Sounds simple!

Preparation steps

Fry the chopped onion in the heated margarine, add the minced meat and simmer for about 15 minutes.
Then add thyme, pepper, Vegeta, passata and simmer for another 10 minutes.
Fry the washed and drained rice briefly in margarine, add Vegeta, pour water over it and cook on low heat for about 5 minutes.
Then stir in the drained peas and cook covered for another 5 minutes.

Serving

Place the rice and peas on a large warm plate. Arrange the stewed minced meat on them, sprinkle with grated cheese and serve warm.

Advice

Leave the cooked rice covered for about 5 minutes before serving. The rice will be looser and the pilaf tastier.

Ingredients

300 gminced meat
80 gport
2 tbspmargarine
50 mlPassate
1 tspthyme
ground black pepper
2 tsp

For pilaf:

200 gbasmati rice
600 mlhot water
250 gPea sterilized
3 tbspmargarine
2 tsp

For sprinkling:

4 tbspgrated Trappist cheese

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