Bean pilaf is also one of the original and delicious Iranian dishes. Many are accustomed to making bean pilaf with minced meat or slices; But if you are a vegetarian or prefer to cut down on red meat, soy can easily be substituted for meat.
Ingredients for preparing bean pilaf with soy
How to prepare bean pilaf with soy
Wet the rice first. So that water remains on it as much as a fingertip. Add two tablespoons of salt and a tablespoon of olive oil and let it soak for at least an hour.
second stage of making Bean pilaf
Roast the beans in a frying pan for 20 minutes. Simultaneously soak the soybeans in hot water and then drain.
Set the beans aside. Heat the frying oil in a frying pan and fry the onion in it until it is half golden.
The fourth step of making Bean pilaf
Cover the soybean juice thoroughly with a napkin, and pour it into the pan. Add turmeric and tomato paste to make the soy taste good. Then add the grated carrots and cook for a few more minutes.
Put the beans in a frying pan with three cups of water and salt. Put it in the pan to cook the ingredients well.
When the sauce thickens, add the saffron powder, fry a little and then set aside.
To brew rice, pour a little oil into the bottom of the pot. Pour a layer of rice on the bottom of the pot and then add a layer of sauce to it. Pour a little cinnamon and baking powder on your dough. Now mix the rice with the yeast until it is completely colored. Keep rehearsing it until you can say it with conviction and confidence. Finally, add half a glass of water to the rice and put it on the gas for forty minutes to brew.
After this time, the beans are ready with your soy. Pour it into a bowl to your liking and serve.
Tips for preparing bean pilaf with soy
If you do not want your food to be too spicy, remove curry powder or pilaf spice.
The bean pilaf threat is one of the most delicious threats. Then, in the brewing stage, put some lavash bread under the rice.
Be sure to add saffron after preparing the bean paste so that its aroma does not disappear.
A delicious bean pilaf, slightly greasy. After brewing your rice, melt a tablespoon of pasteurized kale butter or local oil on it.
Finally, if you do not want to use soy and still prefer traditional pilaf beans, use sliced mutton instead. It’s quite a matter of taste and it depends on which is closer to your taste and eating habits between vegetarian and meat food.
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