Description
Tajik cuisine is very diverse, but this dish apart from the competition. This vintage version of pilaf, which has been preserved to the present day. It is prepared all year round, especially at weddings. Recipe from the book Hakim Ganieva
Ingredients
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Beef
500 g
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Carrots
300 g
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Onion
100 g
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Figure
350 g
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Vegetable oil
100 g
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Zira
2 g
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Barberry
2 g
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Salt
6 g
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Chickpeas
40 g
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Water
1 cup
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Greens
Cooking
The ingredients in the recipe were listed on 12 servings. My katancik small, so the number of them I reduced to 4 servings. Well, let's start? First, you need to rinse and soak chickpeas for 4-5 hours before cooking pilaf. Better, of course, at night.
Rice soaked in warm water for 50-60 minutes.
Meat should be cut into medium-sized pieces, about 2x2. I have small pieces (we like smaller)))
Carrots and onions cleaned, cut into... onion half rings, carrot sticks.
Vegetable oil (fat) heat well (on high heat) in a pot to smoke. Then spread the meat (be careful, the oil is almost boiling) and fry until Golden brown.
Once the meat is browned, at the same time add the onions and carrots. Cook all together until soft carrots, all the same, over high heat. Then pour cold water (I had the glass, if needed add more), bring to a boil. After boiling, reduce the fire.
While the water boils drain the water from the chickpeas, wash it and put in zirvak (this is the basis of our pilaf:sauteed meat, onions and carrots). Cook all together on low heat for about 20-30 minutes, until the meat is cooked.
The rice is washed, drain the water and put in the cauldron. Then add salt, pepper and spices. Increase the flame and simmer until the rice is tender. When the water is completely absorbed and the rice is ready, reduce the heat to low and tormented pilaf for another 15-20 minutes under the lid.
Ready pilaf mix, spread on a large platter and sprinkle with finely chopped greens.
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