Sunday, June 5, 2011

[kl-bogel] Tashkent Uzbek nasi pilaf nampak sedap..

Do you like pilaf? I - yes. But not one that the chicken well, or, for example, that in canteens in factories to make dinner. That's all - not "labor" and not kosher. But this Uzbek to lamb in a cauldron on the wood, and to drink vodka during cooking in good company.
A few days ago [Info] sklyarevskiy , his brother Paul and [Info] black_rifat invited me to participate in the process of cooking and eating Tashkent pilaf. I suggest that you look and how it was. Under cut about 40 photos.
UPD. Updated signatures for some photos, because there were inaccuracies. Now this post is almost a recipe.
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There are a lot of different retsepotov pilaf. In every region of Uzbekistan, and even in every city it's different. Moreover everyone who is preparing a pilaf their techniques and tricks. On that day, the process taxied [Info] sklyarevskiy .
For preparation, we need: 2 lbs. zhinoy lamb, 2 lbs. rice, kilogarmmu red and yellow carrots, 2 kg. onions, raisins, barberry, soaked peas, Zira, red pepper ...
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Wash rice. Simply fill it with water and leave it alone until it will not be needed.
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Take the meat and cut it into decent sized chunks. Meat should be bold. Usually take 1 kg of meat at 4-5. We have not eaten, and half the pilaf of 2 kg.
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We had a little kettle on the wood. They say that it is important to pilaf prepared on the wood.
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Pour oil in a cauldron and give it ignited.
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Onion cut at least half. In the finished pilaf you will not find a hint of onion - it is completely "dissolved" leaving only the flavor.
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Pour onion in hot oil. Everything starts shkvorchat.
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Meat - the same direction.
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Soaked peas. Sell ​​it already in this form at the bazaar.
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Its also add to the meat and onion in large kettle. There too - barberry and pepper pea.
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While all this is fried can make a little snack.
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After the meat, onions and peas slightly toasted ...
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... Fill them with water. It is important not to miss the moment and do not overcook - meat retain moisture.
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Leave it all to boil and arrange a few more snacks talk talk on philosophical themes.
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From seasonings for pilaf we need: Zira, red peppers, red hot pepper and ground coriander seeds.
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Coriander seeds and a few whole heads of garlic.
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Red pepper.
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Asleep already sliced ​​yellow carrots.
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And add the red.
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Some before filling it with water morkosv too fried. But this is not our case.
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Now, drain water from rice.
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And fall asleep rice cauldron.
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Rice should be so much so that it covered all the content seemed pretty thick.
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One of the most beautiful moments - when we add color and rice pilaf in general. Zirchavu asleep. It is made from the root of some Indian plant or was ground saffron (there is a suspicion that it is just coloring with chalk).
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.. And raisins. Yes, the petioles of raisins had a tear and then noticed the author, but we ate and petioles.
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Add more pepper and cumin.
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These striped seeds - Zira.
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Rice from time to time carefully stir, but not mixed with the carrots and the fact that under it.
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Grape leaves way too sometimes added to pilaf. We - not steel.
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Waiting until the rice rasbuhaet for a couple.
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Meanwhile, a philosophical conversation cut lettuce.
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Once the rice is no longer squeak on your teeth when you try it - you can lay out.
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Serve necessarily a dish of Rishtan.
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Do not fill the saliva keyboard.
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[Info] black_rifat wrote about the Uzbek cuisine in your LJ. Instead, the top post he has a few different recipes pilaf.
Paul, on a visit at which we are ready, has been blogging with geometric problems - geom.uz
Well, Eugene S. [Info] sklyarevskiy - Guru Uznet and perfectly prepared pilaf.
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