How to Make
Today is a Day for Hatay, Making Kesir Pilaf.
We grate our kashars and soak our rice in hot water. In a separate pan, we sauté our lamb until it’s slightly tender. We chop an onion and add it to the lamb, then incorporate the rice and continue sautéing. We add a handful of almonds and keep sautéing, finally adding our carrots and salt, then pour water for our pilaf. Once the pilaf has absorbed all the water, we turn off the heat. Before serving, we squeeze a little pomegranate molasses over it.
Today is a Day for Hatay, Making Kesir Pilaf.
We grate our kashars and soak our rice in hot water. In a separate pan, we sauté our lamb until it’s slightly tender. We chop an onion and add it to the lamb, then incorporate the rice and continue sautéing. We add a handful of almonds and keep sautéing, finally adding our carrots and salt, then pour water for our pilaf. Once the pilaf has absorbed all the water, we turn off the heat. Before serving, we squeeze a little pomegranate molasses over it.
