👨‍🍳 作り方

1. 1

   Heat the oil or clarified butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat cubes in batches until well-colored on all sides. Remove meat and set aside.

   💡 プロのコツ: Ensure the meat is well-browned for maximum flavor.
2. 2

   Add the sliced onions to the pot and cook, stirring occasionally, until softened and golden brown, about 10-12 minutes.

3. 3

   Add the minced garlic, freshly ground black pepper, toasted caraway seeds, and coriander powder. Cook for 1 minute until fragrant.

4. 4

   Return the browned meat to the pot. Add the Arborio rice, bay leaf, and salt. Stir well to coat the rice and meat with the aromatics.

   💡 プロのコツ: Arborio rice is used here for its creamy texture, similar to risotto.
5. 5

   Pour in the warmed beef broth or water. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 45-50 minutes, or until the rice is tender and most of the liquid has been absorbed.

6. 6

   Remove the pot from the heat and let it stand, covered, for 10 minutes. Remove and discard the bay leaf.

7. 7

   Fluff the rice with a fork. Stir in the chopped fresh parsley or cilantro.

   💡 プロのコツ: Taste and adjust salt and pepper if needed.
8. 8

   Serve hot. Shila Plavi is often eaten as a standalone dish or can be accompanied by a simple Georgian salad.

   💡 プロのコツ: The generous amount of black pepper is characteristic of this dish.