Veal Pilaf is a modern Fusion recipe based on an Uzbek [from Uzbekistan] recipe using rabbit for a classic one pot dish of veal cooked with rice and vegetables. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Veal Pilaf.
Whisk together the vinegar, parsley, cumin and coriander then pour over the veal and set aside to marinate for 2 hours. After this time pat the meat dry, heat the oil in a pan and use to fry the veal until golden.
Meanwhile, combine the rice with 500ml water in a pan and bring to a boil. Reduce to a simmer, cover and cook for about 20 minutes, or until just tender. Add the veal and cook for a further 10 minutes. In the meantime, fry the carrot and onion in any fat left over in the pan from the veal then add to the pilaf. Cover the dish and cook for a further 10 minutes. Season to taste, stir and serve.
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