Kavkaski Pilav

Caucasian Pilaf

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 lbs. of fat loin or leg of mutton
  • ½ pint of rice
  • ½ pint of stock
  • 1 chopped onion
  • 1 bayleaf, salt, pepper and peppercorns.


Cut the loin into cutlets or the leg into slices. Melt some mutton fat in a saucepan, add the chopped onion and, when it begins to brown, put in the pieces of meat. Pour in some stock, season with salt and pepper, cover the saucepan and cook till the meat is half done. Next add the rice, previously scalded, and then pour cold water over it. Add more stock, peppercorns, a bayleaf, cover and cook till the rice is quite tender. It should be soft, but each grain should be separate.