Tashkent pilaf: composition, ingredients, step by step recipe with photos, nuances and secrets of cooking

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

Tashkent pilaf is a delicacy, previously this pilaf was prepared only on holidays, and now it is a very popular dish served in restaurants and teahouses specializing in oriental cuisine. Delicious, rich - impossible to resist!

We want to offer you to learn how to cook Tashkent wedding pilaf from available products. Let's get started.

Tashkent plov: ingredients

Cooking pilaf will take a lot of time, but the hours spent will pay off a hundredfold with incredible taste and unsurpassed aroma. What products will we need to prepare this most delicious recipe for Tashkent pilaf:

• 1-1, 2 kg lamb;
• 300g tail fat;
• 1kg Laser Rice;
• 1 kg carrots;
• 100g raisins;
• 1 cup chickpeas;
• 1 chili pepper;
• 3 bulbs;
• 2-3 heads of garlic;
• a pinch of sugar, s alt.

In addition to being famous for its richness, Oriental cuisine is known for its variety of spices, so fortraditional festive Tashkent pilaf we need the following spices:

• 1.5 tsp jeera;
• 1 tsp paprika;
• 1 tsp barberry;
• 1 tsp ground black pepper;
• 1/5 tsp turmeric.

Let's get acquainted with our step-by-step recipe for Tashkent pilaf with a photo.

Cooking pilaf: chickpeas and rice, raisins

Let's start our recipe for Tashkent pilaf with a photo from the preparation of rice, chickpeas and raisins. To do this, soak the chickpeas in cold water in advance and leave for 24 hours. Drain and rinse the peas well before cooking.

Rice must be thoroughly washed before cooking, draining 7-8 water. Rinse the rice until the water runs clear. Next, boil water and cool to 37–40 degrees. Pour it over rice, sprinkle with plenty of s alt, and leave for 20-25 minutes. Rice must be completely covered, otherwise it will be brittle.

Peel the raisins and fill with hot water.

Zirvak and preparation of vegetables

Zirvak is a kind of gravy for Tashkent pilaf. With it, we will begin the main cooking process. First of all, process the meat, prepare the onions, carrots.

Rinse the meat thoroughly under running water and cut into 8-10 pieces. Cut off 1/3 of a piece of tail fat and cut it into small cubes, no more than 1 cm. Carrots for Tashkent pilaf are chopped into thin strips 5-6 cm long and about 2 mm wide. Also peel the onion and cut into thin, almost transparent half rings.

Givezirvak has an indescribable aroma and garlic will add spice, but we will not chop it, as for other dishes. For a whole head, cut off the root and remove the top layers of the husk. Such garlic in the cooking process will fill the dish with aroma for a long time, giving up all its juices.

Place the cauldron or deep frying pan on the fire. Pour a little vegetable oil into it and ignite until a characteristic haze appears. Lower the finely chopped fat tail fat and a large piece. The fat does not need to be stirred, it will evaporate by itself until golden brown. Turn only the large piece so that it is fried on all sides.

When all the fat has evaporated, remove a large piece with a slotted spoon. Don't throw it away, it will still come in handy.

Meat, vegetables, spices

Put the meat into the melted fat and fry it until it is completely evaporated in pieces of liquid and a characteristic golden crust appears. When the meat reaches the desired degree of roasting, put the onion on it and, reducing the heat a little, fry the onion until golden brown. Level the meat on the bottom of the cauldron and fill it with carrots.

The next step in the preparation of Tashkent pilaf is called “First Water”, pour 1.25 liters of pre-boiled water onto the carrots. Press the carrot down with a slotted spoon until it is completely submerged.

Send garlic, a pod of chili pepper to the cauldron, add all the spices presented in the list above (zira must first be rubbed in your fingers).

Chickpeas and rice

Next put oncarrot chickpeas and smooth it over the entire surface. Cover the cauldron with a lid and simmer the chickpeas and other ingredients for 40-60 minutes over low heat. During this time, the peas will steam out, soak in the juice of vegetables and meat. Chili peppers and garlic will also give up all their fragrant juices, so in the middle of the process, these ingredients must be removed from the cauldron. Set them aside by returning a piece of large tail fat to the cauldron.

Simmer chickpeas, meat and vegetables until most of the water has evaporated.

Rice is also added to Tashkent pilaf, so by the end of the stewing hour, drain the water from it. Level the zirvak where necessary and carefully spread the grits on it. Rice should not mix with chickpeas and gravy, but should cover all the ingredients.

Second Water Stage

This is a crucial stage, it involves cooking rice. Boil water beforehand. Armed with a slotted spoon, pour water into the cauldron through it so that the jet does not hit the rice and does not leave depressions on the layer of cereals. Pour in enough water so that it barely reaches the top grains. Rice must be s alted and leveled again.

Powerful streams of steam must soak and process the cereal, you need to take as much water as it needs to reach the desired condition. To do this, increase the fire to the maximum so that both the zirvak and the water boil evenly. Water should evaporate to zirvak. To check this, take a wooden Chinese stick and pierce the whole pilaf with it. Sticking it out, you will see where the fat zirvak is, and where the water is.

Rice can sometimes be turned over,swapping layers or moving from the sides of the cauldron to the center. But be careful not to catch zirvak or chickpeas in any case.

"Closing" pilaf

It will take about 30 minutes to evaporate the second water in the pilaf. Next comes the completion phase. How do you know when it's time to close the dish? Taste the rice, it should be almost done, dry and smooth inside. If the rice crunches on the teeth, then it needs more water. Top up in the same way as you poured the second water, carefully, without disturbing rice.

Spread garlic over cooked rice. With a slotted spoon, carefully collect the cereal to the center with a hemisphere and dip the head up. With a stick, make several deep holes in the cauldron through the chickpeas and zirvak.

If the rice still seems to lack water, add a teaspoonful of water to the center of the hemisphere. Flatten the rice over the opening. Rub a little zira again and sprinkle the grits. Spread the raisins in an even layer.

Close the cauldron and cook over low heat. Leave the pilaf like this for half an hour and do not open the lid so as not to lose the precious steam from zirvak and chickpeas. At this time, you can cut the traditional salad for pilaf - achichuk.

In half an hour your pilaf will be ready, you can finally mix it. Gently and gently, from the walls to the center, mix the ingredients together. Pick up meat, carrots from the bottom.

Meat and a piece of fat must be removed from the cauldron and cut into small pieces, and again gently mix.

Your pilaf is ready. Now youyou know how to cook Tashkent pilaf, it remains only to serve it. Let it brew for a few minutes and arrange on plates.

We hope you liked our Tashkent plov. A recipe with a photo and a detailed description should help you. Cook with pleasure as you discover new cuisines and recipes.