Description
In fact it is garlic rice, simple and uncomplicated, the brilliant classics from Bukhara Jews - nothing more. But believe me, it is fabulous. A dream for vegetarians or a perfect side dish to meat. The recipe is not complicated, but with secrets, done under the guidance of the book of Stalik hankishiev and adapted for a smaller number of consumers. Went...
Ingredients
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Figure
500 g
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Chickpeas
0.66 cup
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Garlic
1.5 piece
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Butter
100 g
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Zira
0.5 tsp
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Salt
0.5 Tbsp
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Carrots
3 piece
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Vegetable oil
3 Tbsp
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Cumin
0.5 tsp
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Water
600 g
Cooking
At night, soak the chickpeas.
Rice is the main part of any risotto, so we approach the choice thoroughly. "Basmati" white "Mistral" is perfect for this dish.
Rice is carefully washed until clear water and soaked for an hour or two in warm water. Then carefully drain off excess water through a colander.
At the same time put on to cook the chickpeas on low heat. Cook until almost cooked. Almost to the moment when you will need it.
Carrots clean and cut into large cubes.
In a cauldron or a deep frying pan heats vegetable oil ( ideally sesame or cotton). Lay the carrots and fry on high heat, stirring constantly, until tender. Experts say that the willingness of the carrot is determined by smell: it starts smelling good.
In prepared carrots toss in the cumin and the cumin. Optionally, you can add to taste black pepper. Stir. With spices at this stage you can play. You can add such combinations as red pepper-anise, coriander and turmeric... And your final score will receive a different emphasis.
Add the rice and, not subtracting, fire, stir-stir continuously. Every piece of rice should "proselitize" and become translucent. But stir gently: the grains of basmati are thin and brittle. Process blend the rice in the carrots will take about 4-5 minutes.
Add the chickpeas are almost ready, atadev from the water, and mix thoroughly.
In the middle of the rice "dig" a whole head of garlic, cut it the "root" place. Garlic thus to add not necessary, but it is delicious and beautiful. Slow-cooked garlic from unpeeled cloves and then easily squeezed directly into mouth, it's delicious.
Pour boiling water, bring to a boil, admiring the beauty, diminish the heat to minimum and cover for 40 minutes.
Peel garlic and grind it with salt in a mortar until a paste.
In a pan heat butter, it is better to take ghee, it is fragrant. Vegetarians perekusyvayut plant. Remove from the heat and allow to cool a little.
Add the garlic and stir. The oil should be quite hot, but the garlic should not start to roast.
Ready pilaf pour the garlic butter, mix thoroughly and serve immediately. Can - as a separate dish, and can be as a side dish to meat. And always with vegetables... by the Way, are you aware that the usual "plavny" salad of tomatoes and cucumbers don't make anything? Only salt-pepper. In order not to mix fats...
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