Pepper and minced meat pan with Turkish-style pilav rice

Ingredients for 4 servings:

• 500 g minced beef
• 1 onion(s), diced
• 1 bunch of flat-leaf parsley, finely chopped
• 3 peppers, red, yellow, green
• 3 potatoes
• 2 tbsp, heaped tomato paste
• 30 g butter
• 250 g rice (Turkish pilav), regular rice works too, washed
• some salt and pepper
• some oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

by Uncle Yilmaz

Brown the minced meat until crumbly and brown. Then add the onion and finely chopped parsley and continue frying briefly. Season with plenty of salt and pepper. Minced meat sometimes loses a lot of juices; first brown/evaporate these over high heat and then add the oil and onions; this will bring out the roasted flavors. Deseed the peppers and cut them into bite-sized pieces, peel and quarter the potatoes, add both to the pot with the minced meat and fill with water until everything is just covered. Add the tomato paste and bring to a boil. Reduce the heat and simmer with the lid half open for about 20-30 minutes. Taste again and adjust the seasoning if necessary. Melt the butter in a separate pot and fry the rice in the butter until tender. Then pour in water a finger’s width above the rice, bring to a boil, add salt, reduce the heat, and put the lid on the pot. After about 20 minutes, remove the lid; the rice should now have the right consistency. Tip: You can also add a small amount of rice noodles to the rice. Brown the rice noodles in the butter first, then proceed with the remaining rice as above. Garnish with a dollop of yogurt, crème fraîche, or tzatziki.