Preparation time: 15 - 20 minutes
Cooking time: 35 - 40 minutes
For 6 servings
400 gr. ground beef
2 cups rice for pilaf
5 cups hot water or vegetable broth
50 ml olive oil
1 onion (finely chopped or grated)
100 ml brandy
1 medium carrot (grated)
500g Crushed Tomatoes KYKNOS
1 cup gruyere (grated)
1 bunch of parsley (finely chopped)
½ bunch of mint (finely chopped)
1 cup pomegranate
50 gr. pine nuts (roasted)
Salt, freshly ground pepper
Heat the olive oil in a large saucepan over medium heat and sauté the ground beef, increase heat and sauté for 4-5 minutes, stirring constantly and vigorously with a wooden spoon. Add the onion and stir for a while to soften. Deglaze with the brandy, wait a few minutes and add the carrot and the Crushed Tomatoes KYKNOS. Once the mixture boils, lower heat and simmer until the liquids evaporate but the mixture does not dry out.
Add the rice, boiling water, salt and pepper. Stir with a wooden spoon and bring to a boil. Turn over medium heat and cook for about 20 minutes, until the rice absorbs its liquids.
Remove the pan from the heat and let it cool down. Add the gruyere, pomegranate, pine nuts, chopped herbs and mix.
Pour the pilaf into a medium round cake pan, with a hole in the middle and leave it to cool completely. Unmold on a plate and serve.
For greater and richer taste, you may add to the pilaf, before putting it in the pan, cream cheese, beaten in the mixer.