Recipe: Detailed recipe for Fergana pilaf from Stalik Khankishiev. Fergana pilaf according to the recipe from Stalik Khankishiev

Eastern cuisine traditionally includes meat in its dishes, aromatic spices and herbs. Famous chef and food connoisseur Central Asia Stalik Khankishiev knows how to cook properly real pilaf and lagman.

Lagman: recipe from Stalik Khankishiev

Ingredients needed to prepare lagman:

for the broth:

lamb bones, brisket, neck or shanks - about 1.5 kg;
one carrot and onion;
3 small tomatoes;
salt and ;

for noodles:

1 kg flour;
3 fresh chicken eggs;
1.5 tbsp. (about 300 ml) water;

for the sauce:

vegetables: turnips, celery, Bell pepper, carrots, onions, garlic - about 1.5 kg;
lamb pulp about 0.5 kg;
tomatoes (or tomato paste) - 3 jokes (or 2 spoons);
cilantro, cumin, parsley, black pepper, salt, dill.

Cooking technology

1st step

The recipe from Stalik Khankishiev is simple. First you need to knead the dough from the specified amount of ingredients. It should be tight. Leave it for an hour, then cut into pieces. Pull the edges towards the middle and roll into a thick rope. Take oil and lubricate it. Now stretch until the noodles reach the desired diameter. Grease a tray with oil and place all the bundles on it. Cover them with film and let them stand.

2nd step

Preparing the gravy is the next step, which includes a recipe from Stalik Khankishiev. In a cauldron, fry the meat cut into pieces in oil. Cut the vegetables into cubes and add to the meat. Pasta or tomatoes must be fried, then add the pieces bell pepper. Add water to the vegetables, wait until it boils, add salt. Throw diced potatoes into last resort. Keep the gravy on low heat to keep it hot.

3rd step

Pull out the harnesses. Place them in well-salted water. Use a spatula to stir the noodles into the pan. Cook for 3 minutes. It may seem to you that the dough has not been cooked, but in fact this time is quite enough. When you eat lagman, you will be able to verify this. As soon as the noodles are removed from the boiling water, rinse them immediately under cold water.

4th step

Pour the gravy over the finished noodles, then pour back into the pan. This procedure helps to warm up the cooled dough. Then pour the broth again, sprinkle with chopped herbs. The recipe from Stalik Khankishiev calls for loizzhan - a mixture of red pepper, salt and garlic. But this seasoning should be added to the serving plate.

from Stalik Khankishiev

Grocery list:

lamb pulp - about 1 kg;
tail fat about 300 grams (you can take vegetable oil);
medium grain rice about 1 kg;
carrots - 1 kg;
3 medium onions;
3 heads of garlic;
Bell pepper- 2 jokes;
cumin and salt.

Cooking technology

The recipe from Stalik Khankishiev is one of the most delicious. Chop the carrots into sticks with a knife. Cut the meat into cubes 1.5 cm thick. Sort the rice and rinse thoroughly. Soak it in warm water. Heat the cauldron over maximum heat. Melt the lard; if frying in oil, heat the oil. Golden cracklings need to be removed after melting. Place the onion in well-heated oil. It should be cooked through properly.

After this, add the meat to the cauldron and fry it. Sprinkle carrots in an even layer. After a couple of minutes, stir everything. You need to fry the carrots for 15 minutes. At the end of frying, reduce the heat a little and add some of the cumin. The carrots should become soft. Pour in hot water. It should cover the vegetables and meat by an inch. Place the peeled heads of garlic and capsicum in the cauldron. Once boiling, reduce heat to low. Cook the meat and vegetables for about 40 minutes with the lid open. Now add salt. Drain the water from the rice and place it in a cauldron. Pour a liter of boiling water over everything. The water should cover the rice completely. We turn the heat to maximum and wait for everything to boil. We are waiting for the main water to evaporate. After this, reduce the heat and cook the rice until cooked. Sprinkle the pilaf with ground cumin and let it brew.

Firstly, you must understand that I have nothing to do with the Danilovsky market or any other retail outlet in the city of Moscow. Therefore, I am not responsible for what they put in the cauldron there.
Secondly, I’m not sure that the pilaf they sell there is in any way reminiscent of mine.
Because I can’t give anyone a guarantee of note-to-note repeatability of a recipe, unless we’re talking about recipes from the book “PLOV, Culinary Research” - http://shop.stalic.ru/books/knigi-stalika-hankishieva
Thirdly, it’s one thing when the owner of the house, greeting guests, announces “And now pilaf according to the recipe of Stalik Khankishiev” and a completely different degree of impudence when a commercial outlet decides to promote its products only on the basis that they once sold my book bought.
My lawyer will write you a letter, Danilovsky Market.

Once upon a time, it was with this text that I began publishing on the topic of Uzbek cooking on the Internet. It's been eleven years, but so what? So, or approximately so, this dish has been prepared for centuries and pilaf, like any real phenomenon, does not get worse because of it!
Today I am pleased to offer you, in addition to texts and pictures, a video.
Watch, read (read, read, read) and ask questions!

It is unlikely that anyone will be able to name the exact number of dishes united by one common
called "Uzbek pilaf". Pilaf, which is prepared in Bukhara and which is prepared, say, in
Andijan or Tashkent are completely different in the method of preparation, in appearance and by
taste characteristics. Moreover, even two neighbors' pilaf can look completely
differently, even if they use the same products. At the same time, everyone thinks
what exactly is he preparing? correct pilaf" In this case, we are no exception; moreover,
we will tell you more correctly about how to prepare it!

Ingredients:

Lamb - 1 kg of pulp and 3-4 pcs. back slices with ribs (can be replaced with good
beef or veal), fat tail lard - 300-350 g 1) (can be replaced with the same
quantity vegetable oil, better than olive), Dev-zera rice. - 1 kg (can be
replace with good medium grain rice), red carrots - 1 kg 2), 2-3 medium heads
onions, 2-3 heads of garlic, 1-3 capsicums (either red or green), cumin3),
salt. 4)

First, we cut red, ripe, not young carrots. Let's not rub it on coarse grater, Not
grind with a food processor, namely cut - take a well-sharpened knife, board,
Let's be patient and cut into long strips 0.3 X 0.3 cm. Note that carrots are
The soul of Uzbek pilaf! There are many varieties of this red-sided Soul, but two requirements
mandatory - it should not be too juicy, like the early one, spring carrots. If not
have a nice carrot at hand, don't be sad or upset, you just have
a great reason to abandon the creation of pilaf!

This is roughly how we cut carrots

Let's prepare the meat: cut it into 1.5-centimeter cubes, put the bone aside,
and the back slices with ribs, sprinkled with a little salt, lightly beat them and put them aside
marinate. 5) And if you don’t have such slices, then you can use any
The brain bones remaining after cutting the meat, of course, we no longer marinate them.

This - good lamb for pilaf. Not too young, ripe,
with fat.

Sort through and thoroughly rinse the rice until perfectly clean water flows from it.
Soak the rice in large quantities warm (but not hot) water. Believe me - this is a lot
depends. Heat the cauldron very well. Before it warms up, a few words about it.
The louder the cauldron, the better. This is in content, but in form - it’s like a stove in the kitchen.
If there is gas, then a semicircular one is better; if the stove is electric, then a flat cauldron is better.
bottom, and if you cook in the forest or at the dacha over a fire, then it is better to have a spherical one, with
widely diverging walls. 6) Fire - at maximum. When you need to turn it down -
let's say! Place the lard, cut into 0.5 cm cubes, into a cauldron and melt the fat, and
Remove the golden browned pieces with a slotted spoon. 7) By the way, they need to be eaten - the ritual obliges,
otherwise the pilaf won’t work! Moreover, they go well lightly salted, with thin
chopped onions, or you can also try with pomegranate seeds and always with
flatbread. A little fire water won't hurt. But getting carried away by this is certainly pleasant
from any point of the recipe, it is not worth it. Honestly - 100 grams of vodka-cognac
For now it’s enough even for us, the heroes! And no women, please! Pilaf, business, you know
or not feminine. From time immemorial, this has been a traditionally male occupation.”

All the oil has been thoroughly rendered from these fryings, they are dry and light,
nicely crispy. The perfect snack!

If you cook with oil, then pour in the oil and heat it well until there is bluish smoke, and
then we put one whole but peeled onion in there and fry it until black -
this will remove foreign odors from the oil. 8) Now in very hot oil (or melted
lard) lower the slices from the back. Be careful - it may splash and burn! They are very fried
quickly - they turned it over once or twice, about five or six minutes, and they became beautiful, golden
Brown color! And if you cook with a bone, then the bone should acquire
golden color. Remove them from the cauldron and set them aside.

Is it ribs, almost bare bones from a shank or shank?
ram, or even “sugar” bones from the hip joint, this is how you need them
fry!

Once again we wait for the oil to heat up and lower the onion cut into rings. Carefully
fry it, stirring occasionally until red-golden, plus all the water,
which was in the onion will almost evaporate. Let's not turn down the fire yet! Now let's lower it into
cauldron meat and fry it, stirring occasionally, along with the onion. If it remains in the bow
water, then the meat will be stewed, not fried, you understand?
Sprinkle carrots in an even layer. After two to three minutes, stir it around the entire perimeter
cauldron with meat and onions. You need to mix carefully so as not to break the carrot slices.
Fry it for 10-15 minutes, towards the end of frying, reduce the heat to “medium”,
add some of the cumin. The carrots should become soft and give off a “pilaf smell”, and if not,
then it only means that they didn’t fry enough.

This is how we fry it, over high heat.

Pour in hot water so that everything is covered with water by 1-1.5 cm. Lower first
whole heads of garlic peeled from the outer peel and roots and whole, without damage,
Bell pepper. If your pepper is fresh and juicy, then this can be done later. And if
the pepper is dry and hard, then right now. 9) It doesn’t matter - you like garlic and
Pepper or not, you still need to put them in. We also lower the slices from the back, or the bone,
which was fried first. After everything boils, you need to reduce the heat to just a little
above the bare minimum." Everything should boil in an open cauldron for about forty minutes, no less. Water
should gradually boil away, and the remaining broth becomes transparent and has
rich red-brown color. Add heat to “maximum” and add salt. Approximately
a tablespoon with a heap of salt usually goes away, but it’s better to try - the broth should be
slightly over-salted, some of the salt will be absorbed into Fig. 10) If you cooked with a bone -
take it out, you won't need it anymore. So we got the environment in which
the rice will “bathe” It is called zirvak.

And cook over low heat, at a gentle simmer.

11) Carefully drain the water from the rice 12) and use a slotted spoon to lower the rice evenly into the cauldron,
leveling over the surface. Now pour everything with about 1 liter of boiling water - carefully,
so as not to damage the layer of rice. It is important here not to pour too much, the volume of water every time
selected according to the quality of the rice, the strength of the flame, etc. You can pour a little
less, and top it up later, rather than pour it all at once and ruin everything. But the main thing is that all the rice
was covered with water.
We add fire to “super maximum”, it is necessary that it boils as soon as possible and throughout
surface, you can even cover it with a lid for a minute! If only it boiled, so much so that
the oil floated to the top, and then, during the process of cooking the rice and evaporating the water, it sank
through the rice, enveloping every grain of rice, then there will be pilaf, and not a sticky porridge with meat!
And under no circumstances do we interfere with anything else, we only level it in case
necessary surface of the rice. Try the rice. It shouldn't crunch on your teeth, it should
It’s great to increase in volume, become almost ready and there should be no water left in the cauldron
at all. Use a slotted spoon to move it away from the edge and look - is there only oil there, or is water also steaming?
13) And if the rice is still crunchy, then add a little more water (50 grams, otherwise it’s easy
you can ruin everything). If you still poured water, then you need to do it in the rice layer
holes, so that the water boils away more intensely, you can use a slotted spoon to move the layer of rice along
edges so that it boils away faster. But all this is “resuscitation.” - if everything was done correctly,
then there is no need for it. That's when you feel that everything is going “as it should.” and leftovers
the water is about to evaporate, reduce the heat to “medium-low”, wait until the water
boils completely and reduce the heat to very low.

There is nothing complicated here! We see rice, we can have it
try, we have the opportunity to add water or, conversely, turn up the heat, so that
rather boiled away. But the rice should look like this before closing.

14) Sprinkle the rice with lightly ground cumin and cover with the tightest lid. If none
the lid does not cover the cauldron perfectly, then cover it big dish, it doesn’t matter if it’s around the edges
There will be a small gap left, and then there will be a lid.
Wait 20-25 minutes and open. Be careful - the first jets of steam are very hot. Loosening
rice, find pepper pods and garlic. Be careful so that they do not tear or break,
remove them to a separate dish. Mix everything thoroughly, shaking the rice. Will get caught
back slices - we will also put them on a separate dish. Place the pilaf on a large round
the dish is heaped, and we put the garlic at the very top, decorate everything with pepper pods and slices
backs and - they carried it to the table!!!

Leftover rice and other foods from the table are better, of course.
put away:)))

Pilaf is eaten with spoons. Better with your hands. But not with a fork - eating pilaf with a fork - that's all
It’s the same as touching a woman with tweezers! 15) And everything will match exactly
etiquette if you eat it straight from this big common dish. In the process, if anyone likes
spicy, breaks off a piece of pepper and squeezes the contents directly onto the rice in front of him.
The garlic turns out unexpectedly tasty; we break it into cloves when it is slightly
cools down, and the contents of the cloves are squeezed onto the rice - this will support your appetite when
For the first time you will feel like you are already full! After pilaf we don’t drink anything anymore
alcoholic drinks, no soft drinks 16) during meals, only hot
tea - green, of course! 17)

MARGINAL NOTES FOR THE RECIPE FOR FERGANA-STYLE PILOW

I can’t stop myself from showing you one of the latest photos of Fergana pilaf

Indeed, I never get tired of photographing him, just as an artist never gets tired of painting his beloved woman, or a musician never gets tired of playing his favorite melody)

It is unlikely that anyone will be able to name the exact number of dishes united by one common
called "Uzbek pilaf". Pilaf, which is prepared in Bukhara and which is prepared, say, in
Andijan or Tashkent are completely different in the method of preparation, in appearance and in
taste characteristics. Moreover, even two neighbors' pilaf can look completely
differently, even if they use the same products. At the same time, everyone thinks
that it is he who prepares the “correct pilaf”. In this case, we are no exception; moreover,
we will tell you more correctly about how to prepare it!

Ingredients:

Lamb - 1 kg of pulp and 3-4 pcs. back slices with ribs (can be replaced with good
beef or veal), fat tail lard - 300-350 g 1) (can be replaced with the same
amount of vegetable oil, preferably olive), Dev-zera rice. - 1 kg (can be
replace with good medium grain rice), red carrots - 1 kg 2), 2-3 medium heads
onions, 2-3 heads of garlic, 1-3 capsicums (either red or green), cumin3),
salt. 4)

First, we cut red, ripe, not young carrots. Let's not grate it on a coarse grater, no
grind with a food processor, namely cut - take a well-sharpened knife, board,
Let's be patient and cut into long strips 0.3 X 0.3 cm. Note that carrots are
The soul of Uzbek pilaf! There are many varieties of this red-sided Soul, but two requirements
mandatory - it should not be too juicy, like early spring carrots. If not
have a nice carrot at hand, don't be sad or upset, you just have
a great reason to abandon the creation of pilaf!

This is roughly how we cut carrots

This is good lamb for pilaf. Not too young, ripe,
with fat.

Sort through and thoroughly rinse the rice until perfectly clean water flows from it.
Soak the rice in plenty of warm (but not hot) water. Believe me - this is a lot
depends. Heat the cauldron very well. Before it warms up, a few words about it.
The louder the cauldron, the better. This is in content, but in form - it’s like a stove in the kitchen.
If there is gas, then a semicircular one is better; if the stove is electric, then a flat cauldron is better.
bottom, and if you cook in the forest or at the dacha over a fire, then it is better to have a spherical one, with
widely diverging walls. 6) Fire - at maximum. When you need to turn it down -
let's say! Place the lard, cut into 0.5 cm cubes, into a cauldron and melt the fat, and
Remove the golden browned pieces with a slotted spoon. 7) By the way, they need to be eaten - the ritual obliges,
otherwise the pilaf won’t work! Moreover, they go well lightly salted, with thin
chopped onions, or you can also try with pomegranate seeds and always with
flatbread. A little fire water won't hurt. But getting carried away by this is certainly pleasant
from any point of the recipe, it is not worth it. Honestly - 100 grams of vodka-cognac
For now it’s enough even for us, the heroes! And no women, please! Pilaf, business, you know
or not feminine. From time immemorial, this has been a traditionally male occupation.”

All the oil has been thoroughly rendered from these fryings, they are dry and light,
nicely crispy. The perfect snack!

Is it ribs, almost bare bones from a shank or shank?
ram, or even “sugar” bones from the hip joint, this is how you need them
fry!

This is how we fry it, over high heat.

And cook over low heat, at a gentle simmer.

14) Sprinkle the rice with lightly ground cumin and cover with the tightest lid. If none
the lid does not cover the cauldron perfectly, then cover it with a large dish, it doesn’t matter if there is
There will be a small gap left, and then there will be a lid.
Wait 20-25 minutes and open. Be careful - the first jets of steam are very hot. Loosening
rice, find pepper pods and garlic. Be careful so that they do not tear or break,
remove them to a separate dish. Mix everything thoroughly, shaking the rice. Will get caught
back slices - we will also put them on a separate dish. Place the pilaf on a large round
the dish is heaped, and we put the garlic at the very top, decorate everything with pepper pods and slices
backs and - they carried it to the table!!!

Leftover rice and other foods from the table are better, of course.
put away:)))

Pilaf is eaten with spoons. Better with your hands. But not with a fork - eating pilaf with a fork - that's all
It’s the same as touching a woman with tweezers! 15) And everything will match exactly
etiquette if eating it straight from this large communal dish. In the process, if anyone likes
spicy, breaks off a piece of pepper and squeezes the contents directly onto the rice in front of him.
The garlic turns out unexpectedly tasty; we break it into cloves when it is slightly
cools down, and the contents of the cloves are squeezed onto the rice - this will support your appetite when
For the first time you will feel like you are already full! After pilaf we don’t drink anything anymore
alcoholic drinks, no soft drinks 16) during meals, only hot
tea - green, of course! 17)

MARGINAL NOTES FOR THE RECIPE FOR FERGANA-STYLE PILOW

And now another text - about numbers. Well, relatively new photos!

How much I cook, how many recipes I write, but about weight starting products If I say anything, it’s all something like that - by eye.
Is it interesting to give a recipe for something actually prepared with grams?

I cut fat tail fat - you'll laugh - exactly 454 grams. I cut it and then weighed it :)

Remember, I told you that according to the precepts of the elders, while it is being rendered in a cauldron, it is forbidden to interfere? Same thing.

We’ll just turn it over once and that’s it.

Because the frying from properly rendered lard turns out like this. And their weight is exactly 60 grams.
You could have squeezed and strained a little more, and there would have been 50 left.

I took, as it turned out, 1 kg 650 grams of meat. Approximately 650 grams of this amount, which...

...Frying from the very beginning! Like this.

Well, and then there’s the onion shmuk... 200 grams, by the way. Fry just like in the picture, no longer!

Then the meat, cut into pieces. This way it will be fried and that’s enough.

Carrots were taken by eye. Cleaned and cut, it turned out... 960 grams!

Fried, sprinkled with cumin...

They poured boiling water over it. Omitted the pepper and garlic.
And for 1 hour 20 minutes. In the last 20 minutes I added salt with two tablespoons of coarse salt, scooping the salt up.

And they began to put rice into the zirvak. And with rice it’s actually a funny story!
Our home remedy is a bowl of rice. Some may measure with glasses, some with a cup, and some with a beaker.
But it turned out that our standard quantity - five bowls - is exactly a kilogram!
They soaked it for two hours. After soaking, the same rice began to weigh 2 kilograms! Okay, not two.
1 kg 960 grams. But this good rice, keep in mind! That's why I went crazy with lard!
They poured it in, it boiled away, and this is what the rice looked like. It would be interesting, of course, to take it out of the pilaf now and weigh it again!
But you can't! It's time to close.

Remember those bones that I roasted at the beginning? Then they were boiled in a zirvak, and before putting in the rice, I took them out.
They will interfere with uniform boiling, therefore. But now I'll put them on top of the rice. And I’ll close the pilaf. For 30 minutes.
The fact that then it needs to be mixed and served, as in the second picture, I think, does not need to be explained to anyone.
What to serve with it? I’m in a good mood, a bottle of vodka is steaming and this salad.

I can’t stop myself from showing you one of the latest photos of Fergana pilaf

Indeed, I never get tired of photographing him, just as an artist never gets tired of painting his beloved woman, or a musician never gets tired of playing his favorite melody)

There are thousands of options for preparing pilaf. The peculiarity of the dish is the combination of two components - zirvak and the cereal part. Zirvak is the main element of pilaf; it is prepared from various components, such as meat, fish, vegetables, dried fruits, and spices. The cereal part of pilaf is usually prepared from rice. There are two ways to prepare pilaf: the Central Asian one, in which the prepared zirvak and the cereal part are combined for further cooking, as well as the Iranian version, in which rice and zirvak (eider) are prepared separately and combined on the plate. Today we invite you to prepare a Central Asian version of pilaf according to the recipe of Stalik Khankishiev. The choice of cookware is very important for him - it should be a thick-walled cast iron, aluminum or copper cauldron. We recommend serving pilaf hot, with flatbreads and big amount vegetables

Author of the publication

Born, raised and lives in Yekaterinburg. A creative person, she worked as a designer for a very long time and did scrapbooking (nowadays this happens much less often, unfortunately). I've always loved to cook. My passion for photography began a year ago, after a culinary marathon. Two children: Semik (3 years old) and Marusya (1 year old).

Recipe author: Yulia Arkadieva
After cooking you will receive 4
Cooking time: 2 hours

Ingredients

250 gr Devzira rice
250 g lamb
100 g lard
80 g onion
250 gr carrots
800 ml boiling water
1 head garlic
1 PC. Red pepper
1 tsp ground cumin
1 tsp cumin seeds

Cooking method

Prepare the ingredients.

Sort the rice and rinse thoroughly until the water becomes almost clear. Pour over rice warm water and put it aside.

Peel the meat from films and cut into pieces of approximately 3x3 cm, set aside.

Prepare onions and carrots. Cut the onion into half rings 3-4 mm thick. Cut the carrots into strips.

Cut the lard into 1x1 cm cubes, place in a cauldron in an even layer and place the cauldron on high heat. When the fat from the lard is rendered and the bottom is browned, turn the lard over to the other side and render the fat again until golden brown crust lard

Remove the cracklings (they will no longer be needed) and dip the onion in the fat. Fry over high heat until all the liquid has evaporated and the onion turns yellow.

Add meat and fry with onions. It is important that the meat is fried and not stewed. If the heat is low, the meat will begin to stew - in this case, you can take out the onion and fry the meat separately, then add the onion to the meat and stir.

When the meat is fried, add the carrots in an even layer and cook over high heat for 2 minutes, then carefully mix the carrots with the meat and onions. Simmer for 10-15 minutes until the carrots are soft. Reduce heat to medium and add UNGROUND cumin. Pour boiling water until everything is covered by 1.5 cm (this will take about 300 ml). Place a whole head of garlic (preliminarily peeled from the roots and outer husk) and the pepper, be sure to be whole. Wait for the water to boil, reduce the heat to almost low and leave to simmer for 40 minutes.

Add salt - about a teaspoon. Drain the rice from the water in which it was soaked. Increase the heat to high again. Carefully place the rice into the zirvak, smooth it out and tamp it down with a slotted spoon.

Pour boiling water (pour carefully through a slotted spoon so that the rice layer is not damaged). The rice should be covered with water by 1 cm (this will take about 500 ml. The main thing is not to overdo it, it is better to add water if necessary). Check the water level by moving the rice away from the sides of the cauldron with a slotted spoon. When there is little water left and the rice is almost ready, reduce the heat to low, sprinkle with ground cumin, close the lid tightly and cook for 20 minutes.

Open the lid (carefully, you can get burned by the steam!). Remove the garlic and pepper, mix the pilaf thoroughly, shaking the rice.

Pilaf ready!

Bon appetit!

Uzbek pilaf from Stalik. Detailed, clear, beautiful and VERY tasty.

It is unlikely that anyone will be able to name the exact number of dishes united by one common name “Uzbek pilaf”. The pilaf that is prepared in Bukhara and that prepared, say, in Andijan or Tashkent are completely different in the method of preparation, in appearance and in taste. Moreover, even two neighbors' pilaf can look completely different, even if they use the same products. At the same time, everyone believes that it is he who prepares the “correct pilaf.” In this case, we are no exception; moreover,

we will tell you more correctly about how to prepare it!

First, we cut red, ripe, not young carrots. We won’t grate it on a coarse grater, we won’t chop it with a food processor, but we’ll cut it - take a well-sharpened knife, a board, be patient and cut it into long strips 0.3 X 0.3 cm. Note that carrots are the Soul of Uzbek pilaf! There are many varieties of this red-sided Soul, but two requirements are mandatory - it should not be too juicy, like early spring carrots. If you don’t have a nice carrot at hand, don’t be sad or upset, you just have a great reason to give up making pilaf!

This is roughly how we cut carrots

All the oil has been thoroughly rendered from these roasts, they are dry and light, pleasantly crispy. The perfect snack!

lard) lower the slices from the back. Be careful - it may splash and burn! They fry very quickly - turn them over once or twice, for about five or six minutes, and they become a beautiful, golden brown color! And if you cook with a bone, the bone should acquire a golden color. Remove them from the cauldron and set them aside.

Whether it’s ribs, almost naked bones from a shank or a lamb shank, or even “sugar” bones from a hip joint, this is how they should be fried!

This is how we fry it, over high heat.

the pepper is dry and hard, then right now. 9) It doesn’t matter whether you like garlic and pepper or not, you still need to put them in. We also omit the slices from the back, or the bone that was fried at the beginning. After everything boils, you need to reduce the heat to “just above the very minimum.” Everything should boil in an open cauldron for about forty minutes, no less. The water should gradually boil away, and the remaining broth should become transparent and have a rich red-brown color. Add heat to “maximum” and add salt. Approximately

A tablespoon with a heap of salt usually goes away, but it’s better to try - the broth should be slightly salted, some of the salt will be absorbed by Fig. 10) If you cooked with a bone, take it out, you won’t need it anymore. So we have the environment in which the rice will “swim”. It is called zirvak.

And cook over low heat, at a gentle simmer.

at all. Use a slotted spoon to move it away from the edge and look - is there only oil there, or is water also steaming? 13) And if the rice is still crunchy, then add a little more water (50 grams, otherwise you can easily ruin everything). If you do pour water, you need to make holes in the layer of rice so that the water boils away more intensely; you can use a slotted spoon to move the layer of rice around the edges so that it boils away faster. But all this is “resuscitation.” - if everything was done correctly, then there is no need for it. That's when you feel that everything is going “as it should.” and the remaining water is about to evaporate, reduce the heat to “medium-low”, wait for the water to completely boil away and reduce the heat to the smallest.

There is nothing complicated here! We see the rice, we can taste it, we have the opportunity to add water or, conversely, turn up the heat so that it boils away faster. But the rice should look like this before closing.

It’s better, of course, to remove leftover rice and other foods from the table :)))

2) Very often in the recipes of “knowledgeable” people you can read that for real Uzbek pilaf you need special, yellow carrots. Indeed, such carrots are quite widespread in Uzbekistan. And it usually costs two to three times less than red carrots, just like the often mentioned cottonseed oil costs less fat tail fat or olive oil. The use of these cheap products in pilaf does not improve it, but it allows you to save some money - I hope none of our readers

Interested in ways to save on food?

3) Zira is a spice that grows in Central Asia, India and Iran. Externally very similar to cumin, which often leads to confusion in many cookbooks- especially translated ones. Jeera, called jeera in Indian and cumin in English, is mainly used for meat dishes, while cumin is mostly used in baking. Need I say how different they are in taste and aroma? There are black and yellow cumin. The latter comes to us from Iran and India, often in ground form and is sold in any

supermarket. Uzbek pilafs use small, black cumin, which grows wild in the mountains of Tajikistan and Kyrgyzstan. You can, of course, use Indian cumin in Uzbek pilaf - large and pure - but you should keep in mind that these two types of cumin differ in taste and aroma in the same way as, say, apples can differ: ranetki and antonovka.

4) Where is the barberry? Present Uzbek pilaf should there be barberry? - many of our readers may ask us. Put it down if you want. It would be correct to put it when cooking zirvak. But, honestly, it’s not about barberry!

5) Properly slaughtered and dressed by a good butcher, lamb does not require rinsing - try to avoid this. If there is small debris on a whole piece of meat (for example, from a cutting board) or small fragments of bones, then it is better to wipe the entire piece with a dry cloth and only then proceed to fine cutting.

6) If you cook outdoors, then do not be lazy to lay out a fireplace for the cauldron - large stones and clay are suitable for this. The cauldron should be recessed into the hearth by 2/3 of its depth, there should be a place in front where you will put firewood, and holes for exit

smoke should be located behind the fireplace, in its upper part. Then you can always arrange the firewood so that a cauldron of any shape heats up equally on all sides.

nice, yellow-golden fries, turn the whole lump over (and the pieces of lard stick together in a lump!) and let the other side of the lard reach the same color. Then remove the roast from the cauldron and use it for its intended purpose.

What does this method provide?

Firstly, with constant stirring, the pieces of lard themselves fry and darken much faster, thereby changing the color of the oil remaining in the cauldron and giving it a somewhat burnt taste.

Secondly, if the lard is not touched during rendering, it releases much more oil than with constant stirring, perhaps up to 85% of the weight of the lard itself. And after this, the frying turns out to be light on the stomach and pleasantly crispy on the teeth - in

just right for a snack!

8) We saw a rather dangerous, but effective and fast, other way to get rid of the smell of oil. At the moment when the oil begins to smoke, some cooks, in order to save time, instead of frying the onion, sprinkled a tablespoon of water into the oil. The water immediately boiled, streams of steam rose from the cauldron, carrying with them unnecessary odors. But, we repeat, this is a dangerous method - splashes of oil can seriously burn the cook himself, not to mention the completely dirty kitchen.

9) If you forgot to put dry pepper pods now, then there is a clever way to correct this mistake much later. Just before closing the pilaf, when there is no water left in the rice, you need to cut off the tails of the peppers, shake out all the seeds from it and insert the sharp end into the rice. Carefully pour a little boiling water into the peppers themselves. The peppers will turn out well cooked and very tasty, without affecting the spiciness of the pilaf itself.

10) If you still have too much salt, then put one or two potatoes in the zirvak - firstly, they can also be eaten and they will turn out tasty, and secondly, this will correct the situation with salt.

11) Zirvak can be stored well for quite a long time (in the refrigerator, of course). When preparing pilaf, you can prepare a little more zirvak, pour some of it, cool it, store it in the refrigerator, and a few days later, when meeting unexpected guests, quickly heat it up and add rice, getting ready-made pilaf in less than an hour!

12) The water from the rice must be drained immediately before placing it in the cauldron. Soaked rice, left without water, dries out quite quickly, and the whole thing comes apart in rings, cracks and bursts. The result will be rice pilaf, even if we

They used very expensive and decent rice.

13) To find out if there is still water in the pilaf, you can tap the rice with a slotted spoon: if there is water, you will hear a slurping, squelching sound. And if there is no water, the sound will be dull and elastic. And it’s also very rare, but sometimes it still happens - there is too much oil in the pilaf. In this case, you need to take a stale flatbread (or churek, or maybe even lavash), spread the flatbread or churek into thin plates and place these plates at the very bottom of the cauldron. These pieces will absorb all the excess oil, leaving what you need.

14) If we cook in a wide cauldron over an open fire, then we can reduce the fire to the very minimum by removing the still burning wood from under the cauldron and collecting the remaining coals under the center of the cauldron. Usually such coals are enough for the pilaf to cook completely, but

Moreover, if there is a lot of rice in the cauldron, there is a danger that the rice located near the edges of the cauldron will cool down too much. In this case, it makes sense to collect the rice in a mound and cover it not with a flat dish, but always with a convex cup.

15) They begin to drink vodka for the second time while waiting for pilaf, snacking on light fruits, a salad of thinly sliced onions and tomatoes with hot flatbreads and thinly sliced meat snacks. The meal usually takes place without bread - rice is enough

replaces. Libations stop shortly before the meal. Time-tested, tested

16) And this too is time-tested and sadly experienced. Lamb lard solidifies at a temperature of 36 degrees, which is just right for healthy human body. But if you endlessly pour cold liquids into this body, this will inevitably lead to lamb fat congealing on the walls of your body. I'm sorry. digestive tract. Three or four days of terrible pain in the stomach and green color faces are guaranteed. It would be better if the tea was green!

17) If someone eats too much pilaf (and this can easily happen!) and it becomes difficult for him to breathe, then along with green tea he should be given thinly chopped and washed onion, sprinkled with vinegar. And the next day, let him drink strong black tea with a lot of sugar and not have breakfast.

And now another text about numbers. Well, relatively new photos!

Is it interesting to give a recipe for something actually prepared with grams?

You could have squeezed and strained a little more, and there would have been 50 left.

And for 1 hour 20 minutes. In the last 20 minutes I added salt with two tablespoons of coarse salt, scooping the salt up.

Our home remedy is a bowl of rice. Some may measure with glasses, some with a cup, and some with a beaker.

But it turned out that our standard quantity - five bowls - is exactly a kilogram!

They soaked it for two hours. After soaking, the same rice began to weigh 2 kilograms! Okay, not two.

1 kg 960 grams. But this is good rice, keep in mind! That's why I went crazy with lard!

They poured it in, it boiled away, and this is what the rice looked like. It would be interesting, of course, to take it out of the pilaf now and weigh it again!

But you can't! It's time to close.

They will interfere with uniform boiling, therefore. But now I'll put them on top of the rice. And I’ll close the pilaf. For 30 minutes.

The fact that then it needs to be mixed and served, as in the second picture, I think, does not need to be explained to anyone.

What to serve with it? I’m in a good mood, a bottle of vodka is steaming and this salad.

I can’t stop myself from showing you one of the latest photos of Fergana pilaf