Fergana pilaf

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🍳 Recipe Ingredients. Ashburn

Fergana pilaf

18092021210605    2024-03-17
Try a real Ferghana pilaf.

INGREDIENTS

  • lamb - 1 kg. of pulp and 3-4 pcs. slices from the back with ribs (can be replaced with good beef or veal);
  • lamb tail fat - 300-350 g. (can be replaced with the same amount of vegetable oil, better than olive oil);
  • Dev-zira rice - 1 kg. (can be replaced with good medium-grain rice);
  • red carrot - 1 kg.;
  • 2-3 medium onion heads;
  • 2-3 heads of garlic;
  • 1-3 capsicums (at least red, at least green);
  • zira;
  • salt.

 

METHOD

Principles

  • meat, rice and carrots of the same amount;
  • fat tail and onion a third of the meat.
  1. First, cut the red, ripe, not young carrots. We won’t grate on a coarse grater, we won’t grind it with a food processor, but we’ll cut it - we’ll take a well-sharpened knife, a board, be patient and cut it into long strips 0.3 X 0.3 cm. Note that carrots are the soul of Uzbek pilaf! There are many varieties of this red-sided soul, but two requirements are obligatory - it should not be too juicy, like early, spring carrots. If you don’t have a pretty carrot at hand, don’t be sad or upset, you just have a great reason to refuse to make pilaf!
  2. Prepare the meat: cut it into 1.5-centimeter cubes, set the bone aside, and the back slices with ribs, lightly sprinkled with salt, lightly beat off and set aside to marinate. And if you don’t have such slices, then you can use any marrow bones left after cutting the meat, of course, we don’t pickle them anymore.
  3. We sort and thoroughly rinse the rice until perfectly clean water flows from it. Soak the rice in plenty of warm (but not hot) water. Believe me, a lot depends on this. We heat the pot very well. Until he warmed up - a few words about him. The louder the cauldron, the better. This is in content, but in form - this is what kind of stove in the kitchen. If gas, then it is better to have a semi-circular one, if the stove is electric, then a cauldron with a flat bottom is better, and if you cook in the forest or in the country on a fire, then it is better to have a spherical one, with widely divergent walls. Fire is at its peak. When it will be necessary to reduce - we will tell! We lower the fat cut into cubes of 0.5 cm into a cauldron and melt the fat, and take out the golden roasts with a slotted spoon. By the way, they need to be eaten - the ritual obliges, otherwise the pilaf will not work! Moreover, they go well lightly salted, with thinly chopped onions, and you can also try with pomegranate seeds and always with a tortilla. A little fire water wouldn't hurt. But it’s not worth getting carried away with this, certainly a recipe item that is certainly pleasant from any side. Honestly - 100 grams of vodka-cognac is still enough even for us - heroes! And no women, please! Pilaf, it's not a woman's business, you know. From time immemorial, this has been a primordially male occupation.
  4. If you are cooking in oil, then pour the oil and heat it well, until blue smoke, and then lower one whole, but peeled onion head there and fry it until black - this will remove extraneous odors from the oil. Now in very hot oil (or melted lard) we lower the slices from the back. Be careful - it can splash and burn! They fry very quickly - turn over once or twice, five or six minutes, and they become a beautiful, golden brown color! And if you cook with a bone, then the bone should acquire a golden color. We take them out of the cauldron and set aside.
  5. Once again, we wait for the oil to warm up and lower the onion cut into rings. Gently fry it, sometimes stirring until red-golden in color, besides, all the water that was in the onion will almost evaporate. Let's not put out the fire yet! Now let's put the meat into the cauldron and fry it, stirring occasionally, along with the onion. If water remains in the onion, then the meat will be stewed, and not fried, you understand? Sprinkle carrots in an even layer. After two or three minutes, mix it around the entire perimeter of the cauldron with meat and onions. Stir gently so as not to break the carrot slices. Fry it for 10-15 minutes, by the end of frying, reduce the heat to “medium”, pour in part of the cumin. Carrots should become soft and emit a “pilaf smell”, and if not, it only means that they have not fried a little.
  6. Pour in hot water so that everything is covered with water by 1-1.5 cm. We lower whole heads of garlic and a whole capsicum without damage, previously peeled from the outer husk and roots. If your pepper is fresh, juicy, then this can be done later. And if the pepper is dry and hard, then right now. It doesn't matter whether you like garlic and pepper or not, you still need to put them. We also omit the slices from the back, or the bone that was fried at the beginning. After everything boils, you need to reduce the heat to "slightly above the very minimum." Everything should boil in an open cauldron for about forty minutes, no less. The water should gradually boil away, and the remaining broth should become clear and have a rich red-brown color. We add fire to the "maximum", salt. About a tablespoon with a hill of salt usually goes away, but it's better to try - the broth should be slightly oversalted, part of the salt will take rice into itself. If you cooked with a bone - take it out, you won't need it anymore. So we got the environment in which rice will "bathe". It is called zirvak.
  7. Carefully drain the water from the rice and with a slotted spoon lower the rice evenly into the cauldron, leveling it over the surface. Now fill everything with about 1 liter of boiling water - carefully so as not to damage the rice layer. Here it is important not to pour too much, each time the volume of water is selected in accordance with the quality of the rice, the strength of the flame, etc. You can pour a little less, and top up later, than pour it all at once and ruin everything. But, the main thing is that all the rice is covered with water. We add the fire to the “super maximum”, it is necessary that it boils as soon as possible and over the entire surface, you can even cover it with a lid for a minute! If only it boils, so that the oil floats to the top, and then, in the process of cooking rice and evaporating water, it sinks through the rice, enveloping each rice grain, then there will be pilaf, and not sticky porridge with meat! And in no case do we interfere with anything else, we only level the surface of the rice if necessary. Try rice. It should not crunch on the teeth, it should increase greatly in volume, become almost ready, and there should be no water left in the cauldron at all. Move it with a slotted spoon from the edge and look - is there only oil, or is the water also floating? And if the rice is still crunchy, then add a little more water (50 grams, otherwise you can easily ruin everything). If you still poured water, then it is necessary to make holes in the rice layer so that the water boils away more intensively, you can move the rice layer around the edges with a slotted spoon so that it boils faster. But all this is resuscitation. - if everything was done correctly, then there is no need for this. That's when you feel that everything is going as it should and the rest of the water is about to evaporate, reduce the fire to “medium-low”, wait until the water boils away completely and reduce the fire to the smallest.
  8. Sprinkle rice with lightly ground zira and close with the tightest lid. If not a single lid closes the cauldron perfectly, then cover with a large dish, it does not matter if there is a small gap around the edges, and then also with a lid. Wait 20-25 minutes and open. Caution - the first jets of steam are very hot. Loosening rice, we find pepper pods and garlic. Carefully, so that they do not tear or break, remove them to a separate dish. Mix everything thoroughly, shaking the rice. Back slices will come across - we will also put them aside on a separate dish. We spread the pilaf on a large round dish in a slide, and put the garlic at the very top, decorate everything with pepper pods and slices of the back and - they carried it to the table!!!
  9. Pilaf is eaten with spoons. Better hands. But not with a fork - eating pilaf with a fork is like touching a woman with tweezers! And everything will be exactly according to the etiquette if it is eaten directly from this large common dish. In the process, if someone likes spicy, he breaks off a piece of pepper and squeezes the contents directly onto the rice in front of him. Garlic turns out to be unexpectedly tasty, we break it into cloves when it cools slightly, and the contents of the cloves are squeezed onto rice - this will support your appetite when it seems to you for the first time that you have already eaten! After pilaf, we no longer drink any alcoholic drinks, no soft drinks during meals, but only hot tea - green, of course!

Notes

  1. Lamb tail fat - fat from the priests of a fat tail ram, widespread in Central Asia and the Caucasus, where they are called Karabakh rams. Very decent quality fat-tailed mutton is brought from Dagestan. Lamb fat tail, entirely consisting of fat, weighs from 5 to 30 kg..
  2. Very often in the recipes of “knowledgeable” people you can read that a real Uzbek pilaf needs a special, yellow carrot. Indeed, such carrots are quite widespread in Uzbekistan. And it usually costs two or three times cheaper than red carrots, just like the often mentioned cottonseed oil costs less than tail fat or olive oil. Eating these cheap foods in pilaf does not improve it, but it saves some money - I hope none of our readers are interested in ways to save on food.
  3. Zira is a spice that grows in Central Asia, India and Iran. Outwardly, it is very similar to cumin, which often leads to confusion in many cookbooks - especially translated ones. Zira, called jeera in Indian and cumin in English, is mainly used in meat dishes, while cumin is mostly used in baking. Needless to say, how different they are in taste and aroma? There are black and yellow zira. The latter comes to us from Iran and India, often in ground form and is sold in any supermarket. In Uzbek plov, small, black cumin is used, which grows wild in the mountains of Tajikistan and Kyrgyzstan. You can, of course, use Uzbek pilaf and Indian zira - large and clean - but it should be borne in mind that these two types of zira differ in taste and aroma in the same way that, say, apples can differ: ranetki and antonovka.
  4. Where is the barberry? Should there be barberry in real Uzbek pilaf? - many of the readers may ask us. Put it down if you like. It will be correct to put it when cooking zirvak. But, honestly, it's not about the barberry!
  5. Properly slaughtered and butchered by a good butcher, lamb does not require rinsing - try to avoid this. If there is a small piece of meat on a whole piece of meat (for example, from a cutting board) or small fragments of bones, then it is better to wipe this whole piece with a dry cloth and only then proceed to fine cutting.
  6. If you are cooking outdoors, then do not be too lazy to lay out a hearth for the cauldron - large stones and clay are suitable for this. The cauldron should be recessed into the hearth at 2/3 of its depth, in front you need to leave a place where you will put firewood, and the holes for the exit of smoke should be located behind the hearth, in its upper part. Then you can always arrange the firewood so that a cauldron of any shape warms up equally from all sides.
  7. There is one secret regarding the method of rendering fat. This secret was shared with us by a seventy-year-old Bukharian Jew, who, in turn, fifty years ago, was told about this secret by a ninety-year-old Uzbek man. Well, we consider it our duty to share this secret with our readers! When melting lamb fat, it should never be stirred. Here, cut into cubes, put in a hot cauldron and leave on fire a little less than the maximum. After the bottom layer of bacon turns into nice, yellow-golden roasts, turn the whole lump over (and the pieces of bacon stick together into a lump!) And let the second side of the lard reach the same color. Then remove the roasts from the cauldron and use for its intended purpose. What does this method give? Firstly, with constant stirring, the pieces of lard themselves are fried and darken much faster, thereby changing the color of the oil remaining in the cauldron and giving it a slightly burnt aftertaste. Secondly, if the lard is not touched during rendering, then it gives off much more oil than with constant stirring, maybe up to 85% of the weight of the lard itself. And after that, the roasts turn out to be light for the stomach and pleasantly crispy on the teeth - just right for a snack!
  8. We have seen a rather dangerous, but effective and fast, different way to get rid of the smell of oil. At the moment when the oil is already beginning to smoke, some cooks, in order to save time, instead of frying the onion head, sprinkled a tablespoon of water into the oil. The water instantly boiled, jets of steam shot up from the cauldron, dragging unnecessary odors with them. But, we repeat, this is a dangerous way - splashing oil can seriously burn the cook himself, not to mention a dirty kitchen.
  9. If you forgot to put dry peppers in now, then there is a clever way to fix this mistake and much later. Already just before closing the pilaf, when there is no water left in the rice, it is necessary to cut off the tails of the peppers, shake out all the seeds from it and insert the sharp end into the rice. Carefully pour a little boiling water into the peppers themselves. Peppers will turn out well cooked and very tasty, without affecting the sharpness of the pilaf itself.
  10. If you still oversalted, then put one or two potatoes in zirvak - firstly, they can also be eaten and they will turn out delicious, and secondly, this will correct the situation with salt.
  11. Zirvak keeps well for quite a long time (in the refrigerator, of course). When preparing pilaf, you can cook a little more zirvak, pour some of it, cool it, store it in the refrigerator, and after a few days, meeting unexpected guests, quickly heat it up and lay rice, while getting ready pilaf in less than an hour!
  12. Water from rice must be drained immediately before it is laid in a cauldron. Soaked rice, left without water, dries out rather quickly, while the whole diverges into rings, cracks and bursts. The result is a pilaf from a rice chaff, even if we used very expensive and decent rice.
  13. To find out if there is still water in the pilaf, you can knock on the rice with a slotted spoon: if there is water, a slurping, squelching sound will be heard. And if there is no water, then the sound will be deaf and elastic. And it’s also very rare, but sometimes it still happens - there is too much oil in the pilaf. In this case, you need to take a stale cake (or churek, or maybe even lavash), flatten the cake or churek onto thin plates and place these plates at the very bottom of the cauldron. These pieces will absorb all the excess oil, leaving the necessary.
  14. If we are cooking in a wide cauldron on an open fire, then you can reduce the fire to the very minimum by removing still burning firewood from under the cauldron and collecting the remaining coals under the center of the cauldron. Usually such coals are enough for the pilaf to be cooked to the end, but at the same time, if there is a lot of rice in the cauldron, there is a danger that the rice located near the edges of the cauldron will cool down too much. In this case, it makes sense to collect the rice in a slide and cover it not with a flat dish, but with a necessarily convex cup.
  15. They start drinking vodka for the second time while waiting for pilaf, eating light fruits, a salad of thinly sliced ​​onions and tomatoes with hot flatbread and thinly sliced ​​meats. The meal usually takes place without bread - rice completely replaces it. Drinking stops shortly before the meal. Time-tested, tested on myself.
  16. And this, too, has been tested by time and experienced with sadness. Lamb fat freezes at a temperature of 36 degrees, which is just right for a healthy human body. But if cold liquids are endlessly poured into this organism, then this will inevitably lead to the fact that the lamb fat will harden on the walls of your, sorry, digestive tract. Three or four days of terrible pain in the stomach and a green complexion are guaranteed. Better let the tea be green!
  17. If someone overeats pilaf (and this can easily happen!) And it becomes difficult for him to breathe, then along with green tea, he should be given thinly chopped and washed onions, sprinkled with vinegar. And the next day, let him drink strong black tea with a lot of sugar and not have breakfast.

 

 

Stalik Khankishiev


Price: 1993 ₽
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