Fluffy Oven-Baked Pilaf with Pork
Aromatic and unbelievably tasty – just what you were looking for! Fluffy oven-baked pilaf with pork turns out just as good as in a cast-iron pot. This recipe is great for those without access to or desire to cook on the stove. A rich blend of spices adds unforgettable flavor.
Updated : 05 June, 2025
Easy
More than 1 hour.
Ingredients
1 liter
Water
500 grams
Pork fillet
500 grams
Rice
200 grams
Carrot
1
Onion
50 grams
Raisins
3
Garlic
2 tablespoon
Vegetable oil
1 tablespoon
Khmeli-suneli
1 tablespoon
Barberry
1 tablespoon
Curcuma
1 teaspoon
Cilantro, coriander
1 teaspoon
Caraway
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use boneless pork – shoulder, ham, or tenderloin. You can adjust or replace the listed spices to taste.
Step 2
Rinse the rice thoroughly, cover with cold water, and let it soak for 20–25 minutes. Then drain. You can use pilaf-specific rice or parboiled rice. Parboiled golden rice is great because it holds shape and doesn’t overcook even with long heat exposure.
Step 3
Rinse the pork, pat dry, and cut into medium pieces.
Step 4
Peel the carrots. Slice them into rounds or small sticks. Do not grate, as they may lose shape during cooking.
Step 5
Peel the onion. Cut it into small/medium cubes or half-rings. If you don’t like noticeable onion in pilaf, slice it larger or even leave the onion whole to remove later.
Step 6
In boiling water, add khmeli-suneli, cumin, barberry, coriander, turmeric, salt, and pepper.
Step 7
In a skillet over medium heat, warm the oil. Add onion and sauté for 3–4 minutes until translucent.
Step 8
Add pork and fry for about 5–7 minutes until golden. Lightly season with salt and pepper.
Step 9
In a deep baking dish, layer the sautéed pork and sliced carrots.
Step 10
Spread rice evenly on top. Sprinkle in raisins and press peeled garlic cloves into the rice (you can slightly crush the garlic beforehand).
Step 11
Pour in the hot spiced water so that it rises 1–1.5 inches (2–3 cm) above the rice. Place the dish in a preheated 350°F (180°C) oven for 1 hour or until most of the moisture evaporates. If you have a lid, cover the dish. After baking, leave the pilaf in the warm oven for another 20–30 minutes. Serve the pilaf warm, portioned onto plates. Enjoy your meal!