Ingredients: |
Ingredients: 2 tablespoon vegetable oil
12 ounces boneless lamb leg or loin (see footnote), trimmed and cut into ½-inch chunks
2 teaspoon kosher salt, plus more to taste
1 onion, finely chopped
1½ cups short-grain rice
1 tablespoon plus 1 teaspoon. caraway seeds, finely ground
1 tablespoon freshly ground black pepper, plus more for garnish
¾ cup dry white wine
3¼ cups lamb, beef, or chicken stock, or water, divided
1 bay leaf
3 tablespoon unsalted butter, at room temperature
1 cup coarsely grated pecorino or other hard sheep’s-milk cheese, plus more for garnish
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Directions: |
Directions:To a pot set over high heat, add the oil. When it’s shimmering and hot, add the lamb, sprinkle with the salt, and cook, stirring every minute or so, until browned with a few pink spots remaining, about 5 minutes. Turn the heat to medium-high, add the onions, and cook, stirring occasionally, until they’re soft and translucent (but not browned), about 7 minutes more.
Add the rice and cook, stirring continuously, until coated in oil and translucent, about 2 minutes. Stir in the caraway, black pepper, and dill seeds if using, then pour in the wine and cook, stirring continuously, until the liquid has mostly evaporated, about 1 minute more. Turn the heat to high and add 1½ cups of the stock and the bay leaf. When the liquid boils, turn the heat down to maintain a strong simmer and cook, stirring every minute or so, until most of the liquid has evaporated, 6 to 8 minutes. Add the remaining stock, return the liquid to a boil, then simmer, stirring frequently, until the rice is cooked to your liking, about 8 minutes for al dente or 11 for soft. Remove from the heat.
Add the butter and pecorino and stir until both have melted, about 1 minute. Season the shila plavi with salt to taste, then serve immediately, sprinkled with more pecorino and black pepper. |
This recipe for Georgian Funeral Rice (Shila Plavi) is from