Aromatic Beef Pilaf with Dried Fruits

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup dried apricots 1 cup dried apricots
• 1/2 cup raisins 1/2 cup raisins
• 1/2 cup pitted prunes 1/2 cup pitted prunes
• 2 cups basmati rice 2 cups basmati rice
• 4 cups beef or vegetable broth 4 cups beef or vegetable broth
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 65g, 25g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and cook until golden brown and caramelized, stirring occasionally.
2. 2.
   Add the minced garlic to the pot and cook for an additional minute until fragrant.
3. 3.
   Increase the heat to medium-high and add the cubed beef to the pot. Cook until browned on all sides.
4. 4.
   Stir in the ground cumin, coriander, turmeric, salt, and black pepper. Cook for another minute to toast the spices and enhance their flavors.
5. 5.
   Add the dried apricots, raisins, and pitted prunes to the pot, stirring well to combine with the beef and spices.
6. 6.
   Rinse the basmati rice under cold water until the water runs clear. Drain the rice and add it to the pot, stirring gently to coat the grains with the spices and fruits.
7. 7.
   Pour in the beef or vegetable broth, ensuring that the liquid covers the rice and meat by about an inch.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Allow the pilaf to simmer for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
9. 9.
   Once cooked, fluff the rice with a fork and garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Dried apricots — Soak the dried apricots in warm water for 10 minutes before adding them to the dish. This will help soften them and enhance their natural sweetness.

Tips & Tricks

• For an extra burst of flavor, toast the whole spices (cumin, coriander) in a dry pan before grinding them.
• If you prefer a sweeter pilaf, you can add a drizzle of honey or sprinkle some brown sugar over the dish before serving.
• Feel free to customize the dried fruits according to your preference. You can add figs, dates, or even dried cherries for a unique twist.
• To make the dish more aromatic, add a pinch of saffron threads to the rice while it's cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

Serving advice

Serve Behili palov as a main course, accompanied by a fresh salad or yogurt on the side. The vibrant colors and enticing aroma of the pilaf make it a centerpiece dish that is sure to impress your guests.

Presentation advice

To elevate the presentation of Behili palov, garnish the dish with toasted slivered almonds or pistachios. The nuts add a delightful crunch and a touch of elegance to the pilaf.