Tajik pilaf will cook rice italika. The rice thoroughly washed. The last water should be transparent. Pour the rice with salted water, add a pinch of salt and leave for 1 hour. Little technological feature of cooking Tajik pilaf is that the rice before putting it in the cauldron, soaked for 1-2 hours in warm salted water for faster cooking.

1.5 onions to chop thin half-rings. Much of the remaining onions chop and add to stuffing. Garlic clear from the top of the husk, but do not split into cloves.

Carrots cut into thin long strips. For pilaf usually use the yellow or orange varieties of carrots. Choose young grape leaves. I have fresh, just picked, but you can in the store to buy. Mainly Tajiks cooked the pilau in the spring, when young leaves appear.

Grape leaves should be washed, place them in a bowl and pour boiling water. After 2 min. rinse with cold water so that they become more elastic. Of the meat products in Tajikistan used lamb, beef, poultry (chickens and game). Meat pilaf is pre-washed and cut depending on the kinds of pilaf on large pieces of 0.5 - 1.0 kg or small pieces of 20 - 50 g per vine leaf spread some of the mince, turn the envelope, put in a bowl and put in refrigerator.

Heat the oil in a large deep thick-walled pan or a pot, heated it carefully, you can even say "proclaim" until a light haze and then lay the chopped onion. Fry onion while stirring in the fire of average size, until it becomes a dark Golden color (about 10 min). Then add the carrots and fry for another 10 minutes, stirring occasionally.

Then put in a pot of cabbage rolls, wrapped in grape leaves, add the cumin, saffron and garlic, salt, pepper to taste and pour 1 Cup of boiling water, cover with a lid, make the minimum fire and simmer half an hour. The swollen figure recline in a colander and drain the water. Fill the rice into the pan and level it with a spoon to smooth the surface, and then poured through a slotted spoon (so as not to damage the surface of the rice) of boiling water in such quantity that it completely covered the rice layer above 2.5 – 3 cm as soon As the water goes from the surface of the rice, reduce the heat to low and simmer until the rice is tender.

Upon submitting the completed pilaf lay heaped on a large plate or round dish, put on top of the dolma, or stuffed grape leaves. Pilaf is served with various salads of fresh vegetables and herbs. Almost all rice in Tajikistan snack salad mountain rhubarb — revoca, which is cleaned from the surface of the skin film, cut across the grain into pieces 1 cm long and slightly salted. Bon appetit!