This is a very popular rice dish in my home country and the surrounding area, and has also a lot of variations. Here I am going to share mine, or basically the one I grew up with.
1/2 cup oil
1 and 1/2 large onion
1 lb beef for stew, cut up in bite-size pieces.
3 teaspoons salt
1/8 teaspoon black pepper
1/4 cup canned diced tomatoes
1 lb. (16 oz.) medium grain white rice
8 cups of water
2 dry bay leaves
In a bowl, add water to the rice, just enough to cover, set aside and let it soak.
Meanwhile, chop the onions and the carrots.
Heat oil in a deep pan, add the onions and cook on medium heat until tender.
Add the carrots and continue cooking until carrots are tender as well. Add salt, black pepper and beef, and cook until meat is browned.
Add tomatoes, cook an additional 2 minutes or so.
Drain the water from rice and add rice to the pan along with the 8 cups of water and bay leaves. Bring to boil, then reduce heat to low.
Cover and cook for 30 minutes, or until water is absorbed and the rice is cooked. Do not stir the rice, just don’t forget to cook on low temperature, otherwise it will stick to the bottom of the pan and burn.
When done cooking, place in serving bowl and serve.
Note: I used shredded carrots, black peppercorns and Brussels sprouts to garnish.
Serving Suggestions: serve with a fresh salad or pickles, feta cheese and fresh tomatoes.