Do you like pilaf? What is meant here is real Uzbek pilaf made of mutton and in a special large cooking pot. You are welcome to take part in the process of making and eating real pilaf from the city of Tashkent.
Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of burned onion, as well as a large mix of spices. Every region of Uzbekistan can boast of its own recipe of pilaf. To cook the dish one may need 2 kg of fat mutton, 2 kg of rice, red and yellow carrots 1 kg each, 2 kg of onions, raisins, pepperidge, peas soaked in water, jeera and red pepper.
Put rice in a plate with water and leave it for some time.
Cut meat into large pieces. Usually 1 kg of meat is enough for 4-5 people.
Wood-fire cooking of pilaf is advisable.
Add oil to the pilaf dish.
Cut onions into halves and don’t worry: just taste of onion will be there in the pilaf!
Add onions to the boiling oil.
As well as pieces of meat.
Together with peas soaked in water.
Wait until the ingredients are roasted enough.
Add some water to the pilaf dish…
… and leave it to boil for some time.
After that you will need jeera and red pepper.
Add carrots, yellow…
Remove the water and add your rice to the pilaf dish.
A thick layer of rice must cover all the ingredients.
More red pepper and jeera.
Be careful not to mix the rice and the carrots.
Some people add grape leaves to their pilafs.
As soon as the rice stops being gritty it is ready.
These are the dishes used to serve pilaf.