Recipe from Kate Logan
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Crawfish Pilaf
 
Cooking time: 50 min
Servings 6
Originally, pilaf was considered the food of rich people and was most often cooked on holidays, for example, served at weddings as an honorary dish. Today, pilaf is known to many nations. It is best made in a cauldron, a special cast-iron pot with a thick bottom. The technology of cooking pilaf is about the same, in some recipes there may be slight differences. We offer you to cook one of the unusual options for pilaf for lovers of fish and river dwellers. This recipe is especially relevant for those who have a hobby to catch crawfish.

Ingredients
servings

  • Crawfish
    1,8 lbs.
  • Extra long grain white rice
    1,8 lbs.
  • Cold water
    48 oz.
  • Garlic
    12 cloves
  • Bay leaf
    0,7 pcs.
  • Parsley
    24 oz.
  • Black pepper and salt
    to taste

Nutrition facts per serving

  • Calories

    465 kcal

  • Protein

    12 g

  • Fat

    57 g

  • Carbohydrates

    145 g

Method

  • Take raw crawfish and put them in a deep container with salted water, rinse the crawfish, take a brush and clean the crawfish from the dirt. Drain the water and repeat the process until the crawfish are clean. Next, place them in a saucepan with boiling salted water, add garlic minced through a garlic masher, or you can use whole cloves. Add a bay leaf and chopped parsley. Boil for about 10 minutes until the crawfish shell turns red.Then take the crayfish out, let them cool and separate the meat from the other parts.

  • Take the rice and rinse it several times in a small container until the water on the rice is almost clear. This is how you clean the rice from other impurities. Then drain the water and add a tablespoon of vinegar to the rice. Use a spoon to fill some crawfish shells with rice. They will serve as a garnish to the pilaf. Put the rest of the shells in a mortar and grind them.

  • In a saucepan, heat vegetable oil, about 2-3 tablespoons, and put the crushed shells in it, and as soon as they begin to brown, pour in the broth in which the crawfish was boiled. Bring broth on low heat to a boil and strain it through a fine sieve into another pan or a deep pan so that nothing extra is left in it.

  • Now, in a separate pot or deep pan with heated vegetable oil put the washed rice. When it slightly browns, pour the strained broth in which the crawfish shells were cooked. Put the pot with pilaf for 10-15 minutes in an oven heated to 400 °F. When the rice is ready, it will be soft and crumbly. Then, add the claws and crawfish meat (you can chop it finely with a knife, so it merges with the consistency of the pilaf), stir the pilaf and add a little pepper.Before serving, the pilaf is placed in a pile on a flat dish, with the remaining neck and rice-filled shells placed around it.

Tips

  • You can give the crayfish an even richer and more delicate flavor. To do this, after you have washed the crayfish, blot them with a paper towel and soak them in milk for several hours. But make sure that the crayfish are no longer alive.

  • Basmati is the perfect variety for making Iranian, Azerbaijani and Indian pilaf. Thin, long, translucent and slightly curved grains have a creamy white color. Dry rice has a slightly earthy flavor.  When cooked, it expands 2.5 times in volume due to the length of the grain. Basmati can be soaked for even 12 hours - this will benefit the pilaf. Ready rice turns out crumbly, with a sweet taste and a subtle flavor of nuts. 

Bon Appetit!

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