Potato Pilaf

Elena Butuc

I've tested many lenten pilaf recipes which, of course, you can find on the website - with spinach, lentils, pilaf with mushrooms and vegetables etc. But this particular lenten pilaf is very good and simple. It's done very quickly and without much effort, the oven will do all the work for you!

You can serve this potato pilaf as a complete fasting meal, in addition to a salad or pickles. But it's also a quick and easy garnish for any dish with meat, fish etc. I recommend it with great confidence, I've cooked it so many times already!

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Ingredients

Metric US

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Rice

1 cup

any rice you like - round, basmati etc. The cup is 250ml.

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Potatoes

1 kg

these quantities for potatoes and rice are for a 25x25cm pan

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Onions

2 pieces

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Sunflower oil

50 ml

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Tomato paste

1 tbsp

you can replace it with pepper paste

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Salt

1 tsp

to taste

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Ground black pepper

0.25 tsp

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Paprika

1 tsp

optional

Step by step

Step 1

Prepare all the ingredients for the recipe.

Onions are very important here for the taste. If you don't like them in the food, cut them into the smallest possible cubes.

Step 2

Now sauté the diced onions in a pan with oil.

Do not cook it too much, only until it starts to brown a little.

Step 3

Add in the tomato/pepper paste, mix well and cook for another 2-3 minutes.

Step 4

Add the rice, well washed, salt, paprika and a little ground black pepper - stir and turn off the heat.

Step 5

Move this rice mixture to an oven dish (mine is 25x25cm), smooth out with a spoon.

Step 6

Cut the potatoes into 7-8mm slices, not too thin. Arrange them in the pan on top the rice.

Step 7

Sprinkle with a little salt, pepper or other spices, to taste.

Step 8

Pour water into the dish, without washing away the spices on the potatoes. Pour slowly between the slices or in the corner of the dish.

Step 9

The amount of water is not fixed here, you just have to completely cover the potatoes, no more and no less!

Step 10

Place the dish in the preheated oven at 200 C for 45 minutes. After this time, you'll notice that the water will be absorbed almost completely. Test the potatoes for softness with a knife.

Step 11

I don't recommend serving the pilaf straight from the oven - let sit for half an hour, this way the cooking juice will be absorbed better, all the flavors will blend together and you won't burn your mouth :)