18:00, 01 Sep 2023, author: Ermakova M.

Pilaf in Tajik

Name: Pilaf in Tajik
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Eastern
Ingredients: Lamb meat - 1 kg; Rice - 1 kg; Onion - 1 kg; Carrots - 1 kg; Vegetable oil - 300 ml; Garlic - 3 heads; Black pepper - 2 tsp; Salt - 1 tbsp.

Pilaf ... How much in this sound ... All the peoples of the East cook this dish and there are many cooking recipes, but the common thing that unites all recipes is that pilaf includes meat, rice, butter, carrots and onions, and the rest of the ingredients are already depending on the belonging of pilaf to the national cuisine.

Photo source: 123rf.com/profile_serezniy

Today we will cook Tajik pilaf. Our good Tajik friends say that they don’t put special spices in pilaf, only black pepper and cumin. The main proportion of products is 1x1, that is, everything is 1 kg each, except for oil. So, let's start cooking Tajik pilaf.

Pilaf in Tajik

Кухня: Eastern, обед, калории: 190, время приготовления: 01:40

Ингредиенты

Lamb meat - 1 kg

Rice - 1 kg

Onion - 1 kg

Carrots - 1 kg

Vegetable oil - 300 ml

Garlic - 3 heads

Black pepper - 2 tsp

Salt - 1 tbsp.

Рецепт

1. Pour vegetable oil into the cauldron. Ideally, it is cotton, but in the absence of it, we cook on vegetable. We heat it up.

2. Cut the lamb meat into pieces and put in hot oil. Fry for 10-15 minutes.

3. Then add the diced onion. Stir and let cook for 10 minutes, stirring occasionally.

4. In the meantime, prepare the carrots. We clean the washed carrots, wash again and cut into strips. You can’t grate, only slicing!

5. Spread the carrots in a layer on the fried meat with onions. Do not mix, add a glass of hot water, close the lid and leave to simmer for seven minutes, that is, until the carrots are ready.

6. Pepper, add cumin and salt.

7. Prepare rice. Pour it into a bowl and pour boiling water over it. Let it stand in it and steam a little. About ten minutes, and then in the same place in the bowl we begin to wash it. Gently rub between hands. Drain the cloudy water and fill it with clean water. And so we change the water several times. This removes the gluten from the rice and when cooked, it turns out crumbly.

8. Spread the prepared rice in an even layer on the carrots. Carefully pour hot water over the wall or spoon. We take enough water so that it covers the rice by 2-2.5 cm. With a wooden spoon, pierce in several places so that the water evenly reaches the bottom. Do not stir.

9. We wash three heads of garlic with water, remove the top layer of the husk from them and stick them whole deeper into the rice.

10. Close the lid and cook.

11. Rice will cook for about 20 minutes.

12. Then, with a spoon, collect rice from the walls into a hill and close it again, let the rice stand for 20 minutes so that the pilaf is “ripe” and can be served.

13. Pilaf in Tajik turned out incredibly tasty! A real miracle of oriental cuisine.

Bon appetit!