King Rice Pilaf – GEORY KAVKAZ

1. INGREDIENTS (Serves 6–8)

🥩 Meat & Fat

• 1.2–1.5 kg lamb or beef, cut into large chunks (choose bone-in for added flavor if possible)
• 4–5 tablespoons animal fat (traditional lamb tallow, or substitute with sunflower oil or clarified butter)

🧅 Vegetables & Aromatics

• 2 large onions, finely sliced
• 3–4 garlic cloves, smashed or left whole for subtle flavor
• 2 large carrots, julienned into matchsticks

🍚 Rice & Seasonings

• 2 cups long-grain rice, thoroughly rinsed and soaked in warm water for 30 minutes, then drained
• 1½ teaspoons salt (or to taste)
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• ½ teaspoon paprika or red pepper flakes (optional, for warmth)
• 2 bay leaves

💧 Liquids

• 3½ to 4 cups hot water or light beef broth—enough to cover the rice by 1.5–2 cm

🌿 Garnish (Optional)

• Fresh parsley, dill, or cilantro—finely chopped
• Lemon wedges or pickled onions on the side

2. SEARING MEAT & BUILDING THE FOUNDATION

The base of any great pilaf lies in the strength of its early layers. Georgy starts with a heavy pot or traditional cast-iron kazan over open flame.

1. Heat the fat in the pot until shimmering but not smoking.
2. Sear the meat in batches so each piece browns deeply on all sides—this is where the dish’s signature flavor begins. Do not rush this step. Browning should take at least 3–4 minutes per side.
3. Remove the meat once seared and set aside.

Now to the flavor bed:

4. In the same pot, add onions to the rendered fat and cook until deeply golden. Stir often to avoid burning.
5. Add garlic and carrots, stir-frying for several minutes until the vegetables soften and their sweetness intensifies.
6. Return the browned meat to the pot and gently stir everything together.

At this point, your kitchen—or campsite—will already smell incredible.

3. SPICING & LAYERING

This step separates good pilaf from great pilaf. Georgy’s approach emphasizes clean layering.

1. Add salt, pepper, cumin, paprika (if using), and bay leaves.
2. Do not overmix—just ensure spices are evenly distributed across the meat and vegetables.
3. Layer the drained, soaked rice carefully over the meat and vegetables without stirring. Spread it flat with a spoon.
4. Georgy emphasizes this no-stir layering: meat and aromatics below, rice above. This helps steam rise evenly and cook the grains perfectly.

4. COOKING THE PILAF

1. Carefully pour the hot water or broth over the rice. The liquid should cover the rice by about 1.5–2 cm.
2. Bring the pot to a gentle boil over medium heat. Once boiling, reduce the heat to low.
3. Cover with a tight-fitting lid or foil and simmer gently for 20–25 minutes. Do not lift the lid or stir during this time.
4. After 25 minutes, check for doneness: rice should be soft, liquid mostly absorbed, and meat tender.
5. Turn off the heat, re-cover the pot, and let rest for 10–15 minutes. This is essential—it allows the grains to finish cooking through steam and settle naturally.

5. FINISHING TOUCHES & SERVING

This is where a good pilaf becomes something unforgettable.

1. Open the pot and remove the bay leaves.
2. Using a large fork or slotted spoon, gently fluff the rice without breaking the grains. Mix slightly to expose the tender meat beneath.
3. Garnish generously with fresh parsley, dill, or cilantro.
4. Serve hot, family-style, on a large platter—pile the rice high and place meat pieces on top for a regal presentation.

Accompaniments:

• Rustic flatbread or lavash
• Pickled onions, radishes, or fermented cabbage
• Tomato-cucumber salad with fresh herbs
• A glass of homemade wine or tart compote

🔥 NOTES

• Fire is flavor: if possible, cook over wood or coals to add a light smoke note.
• Fat is not the enemy: animal fat carries flavor and richness—don’t be shy.
• Layering is everything: never stir the rice before it’s cooked. This keeps the structure of the dish intact.
• Time is your best tool: let the rice steam and the meat rest before serving.
• Keep it real: fresh, seasonal, and minimally processed ingredients make all the difference.