Pilaf with vegetables and beef

Cut the beef into small pieces. Finely chop the onion, and grate the carrot on a coarse grater.

Heat sunflower oil in a cauldron or deep frying pan. Fry the onion until golden, then add the carrot and fry for another 5 minutes.

Add the beef to the vegetables and fry, stirring, until a crust forms on all sides.

Rinse the rice several times until the water runs clear. Add the rice to the meat and vegetables, and mix.

Pour in water so that it covers the rice by approximately 1.5-2 cm. Add salt, pepper, and whole garlic cloves. Bring to a boil, then reduce the heat to a minimum, cover with a lid, and simmer for 20-25 minutes until the rice has absorbed all the water.

Remove the finished pilaf from the heat and let it sit under the lid for 10 minutes.

Rinse the spinach. Cut the cherry tomatoes in half. Slice the pickled cucumber.

Serve the pilaf hot, garnished with fresh spinach, cherry tomatoes, and slices of pickled cucumber.