Ferghana pilaf: a step by step recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Amazing Ferghana pilaf! Its recipe is known to all inhabitants of eastern countries. Best of all, representatives of the strong half of humanity cope with the preparation of this dish. This is a hearty, aromatic dish that will not leave anyone indifferent.

Composition

The classic recipe for this dish includes just a few ingredients: lamb, rice, vegetables and spices. To get a real Ferghana pilaf, you should use specialized cereals, the variety of this rice is called devzira. You can use any spices, focusing on your taste preferences, but residents of eastern countries usually use barberry, ground hot pepper, cumin, coriander.

Serve Ferghana pilaf with fresh vegetables, various herbs, pomegranate seeds. For spicy lovers, you can put garlic and capsicum on the edge of the plate.

Classic Ferghana pilaf: step by step recipe

The traditional recipe for pilaf is actually not complicated at all. The main thing is properly selected rice and spices. And it is also better to prepare a cauldron, thanks to which the Fergana pilaf will turn out to be especially tasty andfragrant.

Ingredients

• Lamb meat - kilo.
• Rice "Devzira" - kilo.
• S alt - be guided by your taste, it is advisable to use not large, but small.
• Ground coriander - a tablespoon without a slide.
• Barberry - two tablespoons.
• Zira - half a large spoon.
• Large carrots - 4 pieces.
• Onion - 4 pieces.
• Vegetable oil - 350 ml. Ideally, instead of butter, use fat tail fat. If you can get it, you will need about 400 grams.
• Young garlic - three medium heads.
• Spiky hot pepper - 3 pieces.
• Medium pomegranate - 1 piece.
• Greens - dill, parsley, cilantro.

Cooking

How to cook Ferghana pilaf? Easily! Follow the step-by-step instructions - and you will get an amazing dish, the taste and aroma of which no one can resist.

1. Get started with rice. Groats must be kept in water for at least 3 hours before cooking.

If you manage to get Devzira rice, you will see that it is actually far from clean, so you need to rinse it thoroughly in several waters. Pour the rice into a saucepan, draw water, rinse the rice, catching all the pop-up husks. Repeat until the water coming out of the pot runs clear. Then fill the rice with fresh, slightly brackish water and leave to infuse for 3-4 hours. During this time, it will swell a little and in pilafwill reach the finished state much faster.

2. Cooking Ferghana pilaf begins not only with the preparation of cereals, but also with the choice of lamb. The meat must be fresh, not frozen, without veins.

Cut the washed meat into medium cubes. While you are processing lamb, put chopped fat tail fat in a cauldron. Fry it until all the fat is rendered, then remove the cracklings from the cauldron, and lower the not very coarsely chopped onion into the fat.

When the onion becomes a beautiful golden color, remove it to a plate, and put the prepared pieces of lamb in its place. Brown the meat on both sides, add thinly sliced carrots and already fried onions to it. Fry the meat with vegetables, or - as the Uzbeks call it - zirvak, for about 10 minutes.

3. The meat is almost ready, it's time to start spices, thanks to which the Ferghana pilaf acquires its favorite taste by many.

So, in a cauldron with zirvak, pour cumin, coriander and barberry rubbed with your palms, then put finely chopped hot pepper (if you don’t like too spicy dishes, you can replace it with regular black pepper). Mix everything thoroughly and simmer for another 5 minutes.

4. When the carrots are ready, pour boiled water into the cauldron, so that only a couple of centimeters cover the vegetables. No more, otherwise the Uzbek pilaf "Fergana" will not come out the way it should be, but too sticky, like porridge. Throw three or four cloves of garlic to the meat and put s alt. Simmer everything under a closed lid for about an hour.

5. So, it's cereal time. Rinse the rice again, let the water drain. Pour the cereal to the zirvak, just do not mix, but only slightly level it. Fill everything with boiled water, it should cover the products with only one finger. Simmer pilaf over high heat for about 7-10 minutes.

6. You can check the readiness of the dish by making a depression in the rice: if the liquid is gone, the dish is ready. Cover the cauldron with a lid and let the dish brew for 30 minutes. After the time has elapsed, mix everything thoroughly.

Decoration

Let's start decorating the finished pilaf. To begin, put the real food in a slide on a plate. Peel the pomegranate, remove the grains from the fruit, sprinkle pilaf with them. You can also use chopped greens or just sprigs of dill and parsley. Pilaf is an independent dish that does not require an additional side dish. The only thing you can add to it is fresh vegetables.

Ferghana pilaf: a step by step recipe in a slow cooker

This Uzbek pilaf recipe is perfect for those who don't have a cauldron or who have limited time. The products that will be needed to prepare it are practically the same as the previous recipe, except that the proportions are slightly different, since the multicooker bowl is not so spacious.

Products

• 100 grams of tail fat or 100 ml of vegetable oil.
• Kilogram of lamb.
• Two multi-glasses of rice.
• Two large onions.
• Twosmall carrots.
• A couple of cloves of garlic.
• One hot capsicum.
• Sugar - a tablespoon without a slide.
• S alt, cumin, pepper, cardamom, barberry - teaspoon each.

How to cook

Cooking Ferghana pilaf in a slow cooker is as easy as shelling pears. Follow the instructions - and you will succeed.

1. And in this recipe, before you start cooking, prepare the rice. Rinse it, remove impurities, let it brew in water for about 3 hours.
2. Peel the carrots and chop into medium-sized strips, cut the onion into thin quarters of rings. Just wash the garlic and remove the top layer of the husk, you do not need to separate it into cloves.
3. Wash lamb, dry and cut into small pieces.
4. Start cooking zirvak. To do this, set the “Frying” mode on the multicooker, put chopped bacon into the bowl. Simmer until all the fat is rendered, after which the greaves can be removed from the bowl.
5. Pour sugar into the fat and stir. Wait until the sand is completely dissolved, then put the prepared lamb into the bowl. Brown it on both sides, and after the formation of an appetizing crust, remove the meat from the bowl into a separate container.



6. In the fat where the lamb was fried, put the chopped onion. As soon as the vegetable acquires a pleasant golden color, return the meat to its place. Fry the zirvak for 5 minutes, do not forget to stir it occasionally with a wooden spatula.
7. Spread chopped carrots evenly over the meat, s alt and pepper the ingredients. Cook all 15 minutes.
8. After the time has elapsed, stir everything, pour boiled water so that it covers the ingredients for a couple of centimeters. At the same time, garlic and capsicum should be added, it will give the dish a sharpness and a piquant taste. There is an interesting point with garlic: it does not need to be completely peeled and divided into cloves, it is added to the dish with whole heads. It will add aroma to pilaf without changing its taste. Next, add all the spices: cumin, barberry, cardamom, you can lay out allspice peas. Mix everything, set the “Extinguishing” mode on the slow cooker for 15 minutes.
9. Drain the rest of the water from the boiled rice and rinse it again. Pour the cereal to the stirred zirvak, level it, add a little boiled water, literally 100 ml, and cook for 20 minutes with the “Porridge” or “Pilaf” mode turned on.
10. As soon as the cooking signal sounds, stir the pilaf and leave it to simmer with the lid closed for 15-20 minutes. Serve your meal on plates, garnish with pomegranate seeds and herbs.

Now you can enjoy your meal. Bon appetit!