Spicy pilaf recipe with mustard oil

Pilaf is one of the traditional dishes of Eastern cuisine that has gained worldwide popularity thanks to its rich flavor and high nutritional value. The word pilaf comes from Indian and translates as «boiled rice». Interestingly, the first historical mention of pilaf can be found not in cookbooks, but in the medical treatise of the famous physician Avicenna (Ibn Sina). He prescribed a dish made from seven ingredients—rice, meat, onions, carrots, oil, salt, and water — as a restorative meal after long and severe illness.

In Eastern countries, pilaf is traditionally cooked with sesame oil. However, by stepping away from the classic recipe and using mustard seed oil, you can create an original, aromatic, and exceptionally tasty version of this dish. Raw mustard oil contains essential fatty acids (omega-3, omega-6, omega-9), vitamins A, E, D, and B, as well as phytoncides — biologically active compounds with antiseptic and antiviral properties.

Regular consumption of mustard oil helps strengthen the immune system, improves overall vitality, and has a positive effect on skin and hair health.

CraftOil offers fresh, highly aromatic, and pleasantly spicy mustard oil produced from eco-friendly mustard seeds using certified in-house presses. This «live» product is ideal not only for pilaf recipes but also for other dishes, culinary experiments, and herbal wellness purposes.

Visit our website, explore our product range, and we guarantee you will find the oil that’s perfect for you.

Ingredients

For a spicy and aromatic pilaf (6 servings), you will need:

• 1 kg meat;
• 1 kg rice (preferably long-grain);
• 2 large carrots;
• 4 large onions;
• 2 heads of garlic;
• 2 teaspoons salt;
• 300 g mustard oil;
• 1 teaspoon ground black pepper;
• 1 bay leaf;
• 2 liters water;

Step-by-step cooking instructions

Wash the meat thoroughly and cut it into medium-sized cubes. Remove sinews and skin if present. Rinse the rice twice in cold water, then soak it in lukewarm water for 30 minutes to allow it to swell.

Meanwhile, wash, peel, and cut the carrots, onions, and one head of garlic into thin strips. Alternatively, the garlic can be pressed. Fry the vegetables in mustard oil for about 15 minutes until the onions turn golden. Add the meat, stir well, and simmer for another 20–30 minutes, depending on the type of meat and size of the pieces.

Season with salt and black pepper, add the bay leaf, and mix again. Add the soaked rice, pour in 1.5–2 liters of water, and place the washed whole head of garlic in the center.

Cook the pilaf without stirring for 40–50 minutes. Before serving, let it rest for another 30 minutes with the lid closed.

Notes:

Serve the pilaf in individual portions, garnished with freshly chopped (or frozen) herbs. This recipe can be prepared not only with mustard oil but also with corn oil, sunflower oil, or camelina oil. These oils are heat-stable and have a mild, well-balanced flavor.

A wide selection of high-quality oils and raw materials for cold pressing is always available from CraftOil.