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Serbian pilaf from the tagine à la Gabi

updated

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Ingredients for 4 servings:

  • 1 tbsp rapeseed oil
  • 3 tbsp smoked bacon, streaky, diced
  • 2 tbsp butter
  • 3 medium-sized onions, peeled and diced
  • 3 bell peppers, colored, cut into strips
  • 400 g pork fillet(s), ready to cook, sliced
  • 2 cups rice
  • 4 cup(s) vegetable broth, possibly instant, hot
  • 70 g tomato paste, 3-fold concentrated
  • 100 g Gouda, young, grated
  • Paprika powder, sweet
  • Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Heat the oil in a large pan, fry the bacon, add the butter, and briefly fry the onions, peppers, and pork fillet. Transfer everything to the tagine. Sprinkle with rice, pour in the broth, and cook the dish in the covered tagine in a preheated oven at 200°C for about 45 minutes. Then stir in the tomato paste and Gouda cheese and season with paprika and salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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