Atzem Pilafi Recipes

ATZEM PILAFI

Steps:

• Wash and dry meat.
• Brown 2/3 of the butter in large pot.
• Add meat and brown on all sides.
• Add onions and continue to cook until they become a light golden color.
• Add tomatoes or diluted tomato paste, and the salt, pepper and water.
• Cover pot and simmer until meat is tender, about.
• 1 hr.
• Put meat into casserole and keep it warm.
• Strain sauce; measure it.
• Add water if necessary to make 8 or 9 cups.
• Pour into lge.
• pot and bring to a boil.
• Add rice.
• Stir at the start to prevent sticking.
• Cover and simmer until most of the liquid is absorbed, 20-30 min.
• Remove from heat.
• Add meat and mix well.
• Brown remaining butter and pour it over the rice.
• Cover pot with a clean towel, then cover towel with pot lid.
• Let stand for 5 min.
• Serve hot.

KOTOPOULO PILAFI

Steps:

• Wash chicken and pat dry. Using large Dutch oven, saute chicken pieces in 3 tablespoons butter, turning to brown on all sides. Add onion and saute until golden.
• Add salt, pepper, cinnamon, allspice, garlic, and tomato paste, and cook 2-3 minutes longer, stirring frequently.
• Pour in chicken stock, cover, and simmer for 45 minutes, or until chicken is tender. Remove chicken from pan and keep warm.
• Pour off pan juices and measure, you should have 2 cups. If necessary add water or reduce quickly to make that amount. Return juices to pan and add bring to a boil.
• Add rice, cover, and simmer 20 minutes, or until rice is tender. Heat remaining butter until bubbly and lightly browned in color and pour over rice, tossing lightly with a fork.
• Return chicken to the pan to heat through. Serve with a side dish of yogurt, mixed with mint, if desired.