It is known that the sultans were very picky, and you can feel this sophistication in the sultan's pilaf. Stir the peas into the rice, place on a warm plate and add the stewed minced meat and enjoy the pilaf. Sounds simple!
- Fry the chopped onion in the heated margarine, add the minced meat and simmer for about 15 minutes.
- Then add thyme, pepper, Vegeta, passata and simmer for another 10 minutes.
- Fry the washed and drained rice briefly in margarine, add Vegeta, pour water over it and cook on low heat for about 5 minutes.
- Then stir in the drained peas and cook covered for another 5 minutes.
Place the rice and peas on a large warm plate. Arrange the stewed minced meat on them, sprinkle with grated cheese and serve warm.
Leave the cooked rice covered for about 5 minutes before serving. The rice will be looser and the pilaf tastier.