Pilaf with Potatoes (My Grandmother's Recipe)

Name: Pilaf with Potatoes (My Grandmother's Recipe)
Ingredients: 1 cup (250 ml) rice; 550 ml meat broth (or vegetable broth); 500-600 g potatoes weighed with skin (3 potatoes); salt; peppercorns; oil

Salad - Pilaf with Potatoes (My Grandmother's Recipe) by Daciana O. - Recipia

To prepare a delicious dish of rice and potatoes, the first step is to wash the rice. This process is essential as it helps remove a large portion of the starch that could make the rice too sticky. So, rinse the rice three times in cold water, ensuring you drain it well each time. This way, you will get rice that will perfectly absorb the flavors from the ingredients added later. Meanwhile, prepare the potatoes. Carefully peel them, making sure to remove any unsuitable parts, then wash them well under running water. Slice them as thinly as possible using a sharp knife or a slicing tool to achieve uniform slices. These potato slices will provide consistency and texture to the final dish. It is important to salt both the potatoes and the rice moderately, considering that the broth will also add salt. Once you have prepared all the ingredients, grease the bottom of a pot or a baking tray with oil. Place a first layer of potato slices, ensuring they are evenly distributed. Then sprinkle the rice in a generous layer that completely covers the potatoes. Continue to add layers, alternating between potatoes and rice, until you have used all the ingredients. The last layer should be potatoes, which will form a delicious crust at the end. Between layers, add peppercorns to enhance the flavor of the dish. Next, heat the broth until it becomes hot and carefully pour it over the layers of potatoes and rice. Ensure that the liquid covers the ingredients to a level just above. It is important for the broth to be warm so as not to interrupt the cooking process. Usually, there is no need to add more broth, but if you notice that the rice is not fully moist, you can add a few tablespoons of warm broth. Preheat the oven to 190°C (375°F) and place the pot or tray inside. Bake uncovered, at medium heat, until the rice and potatoes absorb all the broth and are well cooked. Check with a toothpick if the potatoes are soft, and on the surface, you should obtain a slightly browned crust. If desired, at the end, you can place the dish under the grill for 2-3 minutes to achieve a crispy and appetizing crust. Thus, you will have a comforting dish that perfectly combines the flavors and textures of rice with those of potatoes. Enjoy it warm, alongside a fresh salad or a serving of pickles!