Description
The ingenious invention of the Bukhara Jews, mnogouvajaemiy brilliantly described by Elder in his groundbreaking book. Once the pilaf is in your court!
Ingredients
-
Beef liver
500 g
-
Lamb
500 g
-
Fat
500 g
-
Figure
1 kg
-
Onion
1 piece
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Cilantro
12 coup
-
Greens
1 coup
-
Green onions
1 coup
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Vegetable oil
2 Tbsp
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Salt
-
Black pepper
2 tsp
Cooking
I already have a recipe Bakhsh in Kazan, the first steps are completely identical. That is: Blancorum liver, sliced into thin strips. This is to cut it easier.
Cut small pieces of liver, meat and tail fat. If you are a supporter of healthy lifestyle, the fat can be replaced with a large amount of vegetable oil. But in this case the Elder doesn't guarantee the result, and I doubt it. Then at least take the meat meatier, or something... I can only say that the fat there is absolutely nothing stopping quite on the liver is not valid. Oh, I have very capricious, but Bakhsh processes, without blinking... hmm, and the eyes liver no. But still, no consequences, despite the utter quantity eaten
Cut all the greens, too finely
The rice we have, of course, already been culled, washed, soaked (for about two hours, no less - he's Uzbek. Only soft rice wash, soak not necessary, but it is better durum), rinse again. Onions to cut with half rings, can cubes, did so and so - the result is very good anyway.
Mix all the ingredients: rice, onion, meat, liver, greens
Salt, took me about 2 tbsp of salt. And water I podalia
Pepper from the heart! I have at this time there was black pepper - don't know how it got out of hand :-[, had to take a mixture of peppers and increase the dose
Pour oil and mix thoroughly
Now take the pouch. Here's I made, but I had to already, then tell me why
Imposed in him, our "ground"
Stamps in a single mass to free space is remained. Figure out how when cooked will swell our rice and how much boiled meat and greens. I figure Uzbek, left approximately two finger the stock, and link our bag
In a saucepan with thick bottom and walls (I have a cauldron, of course) pour hot water (I Podolie) and put on the side of our bag. If the pan a bit thin, something better to put on the bottom, and it will burn. Cook on slow fire for an hour.
Turn on other side and cook for another hour
All take out, untie, mix
Spread on a dish and Bon appetit!
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