Description
Oriental cuisine is a very broad concept, it encompasses the cuisine of different Nations of the world from the middle Caucasus and the Balkans, Turkey, India and Islamic countries, far Eastern countries and Asian countries. In General, it is characterized by a thick, spicy, hearty dishes, cereals, meat and vegetables, nutritious soups, stew, stew, pilaf and sweets. But for me Eastern cuisine is primarily aromatic spices. From Indian spices to spicy greens used in the Caucasus. So, as the Oriental dishes I chose Georgian hearty meat and vegetable dish Chanakhi, with bright spicy aroma of fresh herbs. Despite the fact that the site already has recipes Also, none of them contains rice. I confess - I'm not good at the intricacies of the East, and in such cases prefer to turn to sources abroad. Also with the rice I found at V. Pokhlebkin, the result I liked, and I suggest you to read this recipe.
Ingredients
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Potatoes
3 piece
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Figure
0.5 cup
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Eggplant
3 piece
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Tomato
3 piece
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Onion
2 piece
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Cilantro
1 coup
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Basil
1 coup
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Lamb
500 g
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Butter
1 Tbsp
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Salt
Cooking
To prepare the products. Wash and dry the vegetables and herbs. Cut the meat into large pieces. *Unlike Mediterranean cuisine in the East used purple Basil (not green). It is more spicy and combined with cilantro, mint and other spicy greens gives any dish the most stunning characteristic aroma.
Onions and peel the potatoes, cut into large pieces.
Eggplant cut lengthwise to the middle, add salt and pepper to taste, invest inside spicy greens. * At Pokhlebkin eggplant is invited to lay them in the pot whole, prepared as described above, i.e. eggplants for this dish you should choose smaller.
As well as eggplants, tomatoes it is proposed to lay the whole, or if it's impossible to slice them in large pieces.
On the bottom of the pot place meat, salt and pepper to taste.
Over the meat place the vegetables mixed with spicy greens, put the whole eggplants and tomatoes. In the middle of the pot to leave a small indentation.
Season with salt and pepper on top, pour the contents of the pot with water (1.5-2 cups) or use tomato juice.
On top add a piece of butter or sheep fat. Cover and send in the oven to languish at 180C for about an hour.
After a specified time to get the pot out of the oven and in the previously prepared deepening of add rice. Again close the lid and send in the oven to languish for another half an hour, until the rice is tender. * For this dish, I chose steamed fragrant rice "Basmati" from "Mistral", this rice has its own aroma, not sticky, stays crisp and does not require rinsing.
The finished dish sprinkle with fresh coriander and Basil. The dish turns out very hearty, nutritious, tasty and of course very fragrant.
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