You set the table of kindness
And invite me as Your guest.
Rumi
Bosnian Red Pilaf
 Parsnip
Total time
2-1/2+ hours
 
2 lbs. lamb or beef, cut into 1/2" cubes
8 cups water
1 cup carrots, cut into chunks
1 cup parsnips, cut into chunks
1/2 cup celery root, cut into chunks
1 tbsp. salt
1 tbsp. peppercorns
1/2 cup (1 stick) butter
4 cups tomatoes, peeled, seeded and chopped
5 cups rice
2 tsp. salt
1 tsp. pepper
 

In a large pot, cover the meat with 8 cups of water and bring to a boil. Skim off the foam that rises to the top, then add the carrots, parsnips, celery root, salt and peppercorns. Return to a boil, reduce the heat and simmer for 1-1/2-2 hours, until the meat is tender. Strain the stock, set aside the meat and discard the vegetables.

Clean out the pot and melt the butter. Sauté the tomatoes for 10-15 minutes, until they begin to disintegrate. Pour in the rice and continue to sauté for another ten minutes, until the rice becomes translucent. Add 2 tsp. salt and 1 tsp. pepper and stir well; then add the meat and stock. Bring to a boil, cover the pot, reduce the heat to low and cook for 20-30 minutes, until the rice is tender and ready to serve.

 
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