Uzbek cuisine



Pilaf - one of the most common dishes in the Middle East. Without it does not do any one meal.

Cooking real Central Asian pilaf usually consists of three operations: overheating the oil, cooking zirvak and laying rice and bringing the pilaf to readiness. Overheating oil. For this operation, a metal (but not enameled) dish (cauldron) with a thick bottom, preferably oval, is required. Such dishes must first be heated, then pour oil into them and heat them over moderate or even low heat, and the fire should not touch the bottom of the dishes. The oil should not boil, and its overheatedness can be determined by strong crackling or bouncing of coarse salt thrown into it or by the release of a whitish haze. Oil is usually poured onto the bottom of the cauldron in a layer of 1–3 cm, depending on the volume of the products to be placed. Most often, a mixture of vegetable (sunflower, cottonseed, linseed, walnut, sesame) oil with animal fats (horse, lamb, beef, bone) is used. Butter and ghee are not subject to overheating.

Preparation zirvak. In perekalennoe oil lay in the following sequence: cut into small or large pieces of meat or diced onion rings and thick julienne carrots (carrots put on weight, half the rice).

Each of these three components is overcooked sequentially so that all products retain their characteristic appearance and color. At the beginning of cooking zirvak, the fire is increased, by the middle and end of cooking, it is reduced. It is necessary to ensure that the food does not stick to the sides and bottom of the cauldron. In the prepared zirvak, that is, after about 20-30 minutes add spices in an amount of 1-1,5 teaspoons per 500 g of rice. Then the zirvak is salted and poured with a small amount of water at the rate of 100–125 ml for every 500 g of rice.

Laying rice and bringing pilaf to readiness. The prepared zirvak is leveled, the heat is reduced and covered with an even layer of rice, which is lightly pressed with a slotted spoon or spoon, but in no case should be mixed with the zirvak. Then the tamped surface of the rice is carefully poured with water so that it does not destroy its layer. To do this, you can use the following technique: put a saucer on the rice and pour water on it, which will evenly drain onto the rice from the edges of the saucer. Then the saucer is carefully removed with the help of a cord tied to it in advance. The rice should be filled with water 1–1,5 cm. If the rice is very dry and hard, then a little more water should be added. Then you need to increase the fire, but make sure that the pilaf boils evenly. Water on top of the rice should be added to the salt. You can also add turmeric to this water, which turns the rice into a golden lemon color. When boiling, pilaf should not be covered with a lid, but when the water has completely evaporated, it should be covered very tightly. Before that, you need to make sure that the pilaf is ready. To do this, hit several times on the surface of the rice flat with a slotted spoon, which should be followed by a dry sound. Then the pilaf is pierced in several places with a wooden stick, the surface of the rice is leveled with a slotted spoon, without mixing it with the zirvak, and covered with a lid for 15–20 minutes so that the pilaf will stop. After that, carefully remove the lid, making sure that no water drops from it fall into the pilaf, mix it evenly and serve.

30. Pilaf in Uzbek (Fergana)

Rice is pre-soaked for 2 hours in salted water (10 g of salt per 1 liter of water). Cut the lamb into pieces of 10-15 g and fry in a cast-iron cauldron in highly heated fat until golden brown, then add the onion and carrots, cut into strips, and fry them all together. This mixture is called zirvak. Then hot water is poured in and the zirvak is allowed to simmer over low heat until tender. Unlike other dishes and methods of cooking pilaf, here salt and water are put into pilaf in two steps. The first time the spices are added after the end of stewing products. Then the rice swollen in water is laid, and it must be on the surface of the zirvak, forming a thick layer, otherwise it may stick to the bottom of the boiler. When stacking rice, the amount of hot water you need to pour is very important. It should be equal to the weight of rice swollen in water (take 1 g of water for 2100 kg of dry rice, and 30% less for soaked rice, that is, 1370 g). After laying the rice and water, the pilaf is salted, spices are added: anise, barberry or ground pepper (you can also add washed dried dried apricots at the rate of 20 g per serving) and continue to cook until the water evaporates, then with a slotted spoon the pilaf is collected in the middle with a slide, pierced in several places with a stick, close the lid tightly and bring on very low heat until tender (20-25 minutes).

When submitting pilaf stack slide, and on top put slices of meat and sprinkle with chopped onion. Separately, served marinated or pickled cucumbers.

Lamb 60, 120 rice, carrots 120, 50 onions, mutton fat or vegetable oil-30, spices, salt.

31. Pilaf in Bukhara

Prepare zirvak of meat, onions and carrots, cut into thin strips. Raisins are washed in warm water and added to the end of cooking zirvak. Figure washed in warm salt water and a little on cooking pilaf same as Uzbek pilaf (as described above).

Lamb 60, 120 rice, carrots 120, onion 50, 30 fat, 3 spices, salt.

32. Bukharian pilaf without meat

Carrots, onion cut into strips and saute in vegetable oil until soft. Is poured into the bowl pre-soaked in cold salted water for rice, washed raisins moved, added passaged roots, parsley, pour hot water, stir and cook with the lid closed on low heat until tender.

Figure 100, 40 vegetable oil, onion 50, 100 carrots, raisins 50, 10 herbs parsley, salt.

33. Pilaf in Khorezm style

The meat is cut into large pieces of 60-80 g each, fried in oil, then fried onions are added, after which a quarter of a glass of water is poured in and it is allowed to boil, and only after that, pre-prepared carrots are placed, cut lengthwise into 1 cm wide and 2-3 mm thick plates , salt and spice mixture. Then water is added to the zirvak so that it covers the contents of the cauldron, tightly closed with a lid and simmer for 2-3 hours on very low heat. Then put rice, add water again, salt to taste and continue to cook for another 30 minutes. The finished pilaf is not stirred, but transferred onto plates in layers.

Lamb 130, 120 rice, carrots 120, onions 60, 50 fat, spicy mixture of 5, salt.

34.Safaki palov (separate pilaf in Samarkand style)

The washed rice is placed in a kettle with salted water (for 1 kg of rice, 1 liter of water), boiled. Peeled carrots are cooked whole with meat. Cut boiled meat into pieces, carrots into strips, add sautéed onions, salt, ground red and black pepper and mix everything. When serving, first put boiled rice, pour over it with highly heated oil, put meat, carrots, onions on top, then pour over the remaining oil.

Lamb 170, 120 rice, carrots 150, 50 melted butter, onion 80, black and red pepper, salt.

35. Pilaf togram

From one quarter of meat, carrots and onions cooked zirvak in Fergana, boiled rice on it, and the rest of the meat and carrots boiled in Samarkand in another bowl, ready to connect parts before serving. Separately, served marinated wild onions.

Meat 100, 120 rice, carrots 100, 50 melted butter, onion 80, 3 spice blend, salt.

36. Pilaf tontarma (made from fried rice)

Unwashed rice before setting pre overcook in a separate pan with melted butter to reddish color. Pilaf then prepared the same way as in Uzbek pilaf (as described above).

Meat 60, 120 rice, carrots 120, 60 onion, melted butter rice 60, vegetable oil for zirvak 40, 3 spice blend, salt.

37. Ivitma palov (rice and pea pilaf)

Figure 4-5 washed once with cold salt water and then soaked in hot on its 30-40 minutes and peas - on 18-20 hours.

Mutton is cut into slices and fry in hot fat until golden brown, add the onion, finely diced carrots and continue to fry for 10-15 minutes. When the carrots and onions fry, pour hot water, add the soaked peas, spices and cook 20-25 minutes. When zirvak is ready, it is salted and covered with an even layer of rice; then poured over water in a quantity equal to the weight of the swollen rice. As soon as the rice absorbs the water boiler is tightly closed with a lid and bring to a very low heat until tender (20-25 minutes).

Lamb 110, 70 rice, carrots 100, 30 peas, onion 30, mutton fat or vegetable oil 30, spices, salt.

38. Pilaf with wheat

Crushed wheat 3 hours soaked in warm water, and then poured into zirvak instead of rice pilaf and prepared the same as in Uzbek pilaf (as described above).

Meat 60, wheat 120, 120 carrots, onions 60, 50 fat, spicy mixture of 3, salt.

39. Pilaf with quince

Quince is washed thoroughly with a brush, clean from the core, cut into quarters, which lay in a ready zirvak before laying the rice and stew a few minutes. Then prepare pilaf as well as plov in Uzbek.

Meat 40, 120 rice, carrots 50, 40 onions, quince 80, 40 fat, spicy mixture of 3, salt.

40. Pilaf with apricots

Apricot thoroughly washed several times in cold water and lay on zirvak an even layer, without mixing. Then fall asleep rice on apricots. Pilaf prepared the same way as in Uzbek pilaf (as described above).

Beef 60, 120 rice, carrots 40, 50 fat, apricots 80, 3 spice blend, salt.

41. Pilaf with dried apricots

Onions fried in extremely hot fat, put slices of lean beef into strips and shredded carrots, seasoned with salt, spices, pour the water. When zirvak boil, stirring, add an even layer of thoroughly washed dried apricots. Then fall asleep prepared rice and cook pilaf as well as plov in Uzbek.

Figure 125, beef 65, 50 fat, carrots 35, 35 apricots, spice blend, salt.

42. Pilaf with garlic

Pilaf with garlic cooked in the same way as plov in Uzbek, only rice lay in two stages, first put half the rice, level, laid round the head of garlic, then poured the remaining rice, fill with water and continue cooking. When the dish is ready, take out the garlic, rice mix and shift to the dish. garlic heads are divided into cloves, cleaned and placed on a pilaf.

Figure 125, meat 50, 35 fat, garlic 50, 65 carrots, onions 55, spice blend, salt.

43. Cavator palov (pilaf with grape-leaf cabbage rolls)

The meat intended for pilaf is divided into 2 parts: one is cut for zirvak, and the other is prepared with minced onion. Young grape leaves are washed with cold water. On each leaf, put 5-10 g of cooked minced meat and make small cabbage rolls. Ready cabbage rolls are strung on a thread, put in a separate bowl with water and boiled. This pilaf is prepared in the same way as the Fergana-style pilaf, only before laying the rice, cabbage rolls are placed in the zirvak and boiled with rice. Ready pilaf is spread on a dish, cabbage rolls are laid on top.

Figure 125, meat 65, 35 fat, carrots 50, 50 onion, spice mix, salt; to cabbage meat 65, 55 onion, grape leaves, black pepper, salt.

44. Ivirtma palov (pilaf with peas)

Rice washed 3-4 times in cold water and soaked in hot on 30-40 minutes. Peas are soaked in cold water for at least 12 hours. In perekalennom fat overcook the meat and onions, add the finely diced carrots, then extinguish zirvak even 10-15 minutes. Then pour water, put the prepared peas, spices and cook 25 minutes. Only then poured salt and Fig. Since rice was pre-soaked, the water poured into the pilaf is somewhat smaller than usual and boil over high heat. When all the water has evaporated, cover pot tightly and leave for 20-25 minutes uprevaniya.

Figure 125, meat 65, 35 fat 50 carrots, peas 25, 55 onion, spice mix, salt.

45. Shavlya (pilaf)

This dish is prepared in the same way as Uzbek pilaf, but tomato is placed in the fried meat, and after 10 minutes water is poured at the rate of 400 g per serving and boiled for 1 hour.

Lamb 110, 80 rice, carrots 150, 20 oil animal, tomato puree 30, 20 onion, spices, salt.

46. ​​Shavlya with beans

Meat, carrots, onions and tomatoes cut into cubes and fry in fat perekalennom. Pour water, add pre-soaked beans. When the beans will be increased to half, put the washed rice. Salt and pepper are added to the finished Shavlo that should stand.

Figure 100, meat 75, 75 carrots, beans 50, 75 fat, onion 55, 75 tomatoes, red pepper, salt.

47. Shavlya with dried apricots

Sliced ​​carrots, onions fried in fat perekalennom, poured water, allow to boil, season with salt, spices and rice to add a bookmark washed in cold water, dried apricots.

Ready Shavlo put on a platter, sprinkle with chopped green onions.

Figure 200, 75 carrots, apricots 75, fat 75, 55 onion, cilantro, green onions, black pepper, salt.

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