Pilau and Peaches
Pilaf, or pilau, is a dish where the long grain rice cooked in a pan with broth, or cooked in a stew. Usually it is mixed with fried onions and meat, sometimes with vegetables and dried fruit.
Pilaf variants are known in the Balkans, the Middle East, Central Asia, India, Africa, Caribbean.
The name comes from the Persian: Palau or Polow. The oldest entry is from the 13th century. The ingredients listed are meat, legumes and vegetables.
An old recipe with chickpeas and meat. Qabali Palau is a fragrant or Afghan national dish with chicken or lamb, caramelized onions, julienne carrots, raisins and nuts, sometimes with lentils.
- 500 g chicken breast or turkey fillets
- 1 can of peaches
- 1 can of peeled tomatoes
- 1 large can of tomato paste
- 1 chicken stock cube
- 5 tbsp soy sauce
- 3 tsp sambal or tabasco
- a tad of Worcestershire sauce
- 1 onion
- 2 cloves of garlic
- a tad of cornstarch
- 1 regular cup of mushrooms
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
First we prepare the following items;
cut the chicken breast into cubes
chop the onion,
cut the peaches into cubes
cut the mushrooms into slices
Fry the chicken briefly, then add the onion, mushrooms, garlic, soy sauce and chili paste and let this bake equally.
Then add the tomato paste and the chopped tomatoes to blend and stir. Then do the same amount of juice from the peaches, and add water, peach cubes, and chicken stock cube then let it all just simmer while adding the Worcestershire sauce.
Thicken the sauce with cornstarch and bring to taste with some ground pepper.
Cook the rice and serve with the Pilau
Serve with a freshly made (Caesar) salad to complete the dish
For vegetarians: replace the meat with 150g of cashews (nut allergy warning!)
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