Secrets of the Uzbek pilaf.

The taste of this Uzbek pilaf is impossible to forget, and the process of its preparation is more like magic than cooking. Each region has its own version of the food, and their own tricks and secrets are in almost every family. Yes, that really there!

The Uzbek chef — «Oshpaz» literally translates as «a specialist in cooking pilaf.»

] Ancient cities of Tashkent, Samarkand and Bukhara, May Kyzylkum desert with huge fields of flowering scarlet poppies, the legend of Tamerlane charming aromas of spicy Asian Spice Bazaar — all of Uzbekistan.

For centuries, the country passed through the Silk Road, which left a unique imprint on all spheres of society, including those under the influence of passing caravans from distant lands were formed and culinary traditions. The Uzbek cuisine can be traced features of Chinese, Indian, Arabic and European. A striking example — manta rays, which in its form and method of cooking is very reminiscent of Chinese dim sum.

At the same time, Uzbek cuisine evolved in conditions of nomadic life in the endless steppes, where one of the main concerns has always been the tree — the necessary raw materials for heat and cooking.

For these purposes, invented a special recipe, created cookware. For example, the kettle, which is prepared pilaf, very easy and convenient to attach to the horse and move to a new location. A BBQ in Uzbekistan traditionally use a narrow, dry under a vine. Heat it for a long time does not hold, so it skewers made from small pieces of meat and on short skewers.


Pilaf, no doubt, was and still is the main dish in Uzbekistan on any table — daily or festive, rich or poor. A classic is the so-called «Tashkent plov». Traditionally it is cooked in a cotton oil with sheep fat, but in such a mix of modern gastronomy is increasingly replaced by the usual vegetable oil.

Cooking Uzbek pilaf consists of two parts. Please make «zirvak.» Onions finely chopped and fried in oil in a cauldron. Many Uzbek chefs love to overheat the oil, but there is no special need, the main thing — just to warm it.

Onions fried until until it stops hissing and will not be smooth golden brown. Then add the oil to the onions slices of lamb and salt. Top — carrots, cut into neat cubes approximate size of 0.5 to 0.5 cm. Then pour water into the kettle flush with carrots, garlic cloves stuck entirely, add cumin and Barberry. After that, cover with a lid pilaf and stewed up until carrots are tender.

Next, remove the garlic and proceed to the second part of the preparation of the Uzbek pilaf, when ready zirvak spread Fig.

Rump previously well washed (s minimum times), salted, stirred, and left for one hour in hot water. The water is then drained, put rice in a cauldron, cover with a lid and tantalized pilaf 30-40 minutes. Stir it gently, and only the top layer, being careful not to disturb the carrot. It turns out that the rice is cooked as porridge and stewed, lying on the other ingredients. Ready risotto stir before serving, pour onto a plate and decorate the heads of garlic are stewed in a cauldron with zirvak. Traditionally afloat serves light salad «Achuchuk» ring of thinly sliced ​​onions and tomatoes circles large groundwater. Their only salt and pepper, without using oil, because the real Uzbek pilaf itself bold and very hearty.


Another equally famous Uzbek dishes are great dumplings — dumplings at its th appearance and way of preparation resemble Chinese dim sum. For this dish is very simple dough made of flour, water and salt. Compulsory filling ingredients are just onions and seasoning cumin, and contact them, you can add a variety of other products — lamb, potatoes, squash, chicken, veal. Stuffing cut into very small cubes or crank grinder. Then it is mixed with salt, finely chopped onions, zira and interior fat. The last ingredient, incidentally, eliminates the manti (even with vegetable toppings) vegetarian menu.

With exactly the same fillings in Uzbekistan prepare delicious puff pastry «Samsa».

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