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Pilaf in the sleeve in the oven

Oven-Baked Pilaf in a Roasting Bag

Cooked in a roasting bag, the meat comes out fragrant and the rice fluffy. Pilaf is one of the best-known dishes of Central Asian and Middle Eastern cooking, built around two staples — rice and meat. Here's an easy take on it, baked right in an oven roasting bag, perfect for a family lunch or dinner.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Pork (boneless)

600

Rice

400

Onion (large onion)

Carrot

Garlic

Vegetable oil

Pilaf seasoning

Turmeric

0.5

Paprika

0.5

Dried barberries

Salt (heaping)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 25 % 7 g

Carbohydrates 54 % 15 g

149 kcal

GI: 7 / 93 / 0

Cooking method

Step 1:

Gather your ingredients. To make oven-baked pilaf in a roasting bag you'll need: 1 quart (1 l) water; 1¼ lb (600 g) boneless pork; 2 cups (400 g) rice; 1 large onion; 1 carrot; 2 heads of garlic; 2 tbsp vegetable oil; and spices.
Step 2:

For the spice mix you'll need: 1 tsp pilaf seasoning; ½ tsp turmeric; ½ tsp paprika; 2 tsp dried barberries; and 1 heaping tsp salt. Of course, you can use a store-bought blend, but those often have salt and hot pepper mixed in, which I personally don't care for. I'd rather control the salt myself — with a pre-made blend it's hard to tell how much more to add without oversalting the dish. So I keep the ready-made seasoning to a minimum.
Step 3:

Rinse the rice thoroughly in cold water, then drain and let it dry.
Step 4:

Peel the onion.
Step 5:

Rinse the pork, pat it dry, and cut it into medium cubes. Go for meat with a little fat on it — cuts like leg (ham) or tenderloin work well.
Step 6:

Heat the vegetable oil in a skillet and sear the pork on all sides until golden brown.
Step 7:

In a large bowl, combine the rice, seared meat, carrot, pilaf seasoning, turmeric, paprika, barberries, and salt.
Step 8:

Mix everything well so the spices coat the meat and rice evenly.
Step 9:

Spoon the mixture into an oven roasting bag about 28 inches (70 cm) long.
Step 10:

Add the whole onion and the heads of garlic.
Step 11:

Set the bag in a baking dish and tie it tightly at one end. Pour the water into the bag.
Step 12:

Place the dish in an oven preheated to 340°F (170°C) and bake for 45–50 minutes. Then slit the bag open along the top its full length and fold it back. Return the pilaf to the oven for another 7–10 minutes.
Step 13:

The pilaf is ready. The rice comes out fluffy and the meat is meltingly tender — together it's incredibly juicy and fragrant! Enjoy!

There are countless ways to make pilaf — with chicken, lamb, beef, or pork, and any number of methods: in a cauldron over an open fire, in pots in the oven, in a skillet, or in a slow cooker. A roasting bag turns out every bit as good. See for yourself!