Pilaf is often cooked from beef, chicken, goose or pork. Crumbly, fat, it is unusually tasty. But in Uzbekistan, they prepare this dish in a different way. Most of all I remembered pilaf with prunes. But not only Uzbeks are preparing such a pilaf, everyone who likes this combination of products can make it on their own. In Uzbekistan, they eat it by hand, folding it with a pinch and helping themselves with a flat cake. Pilaf is not just a dish, its use is accompanied by a leisurely conversation and is a special ritual of hospitality.
In general, pilaf is perhaps the most common dish in the Middle East. But it was in Uzbekistan for centuries that the classical technology for the preparation of this type of porridge was created. Indeed, pilaf is the same porridge, but cooked according to certain strict rules. Dozens of pilaf species are known. By the name of the area: Ferghana, Bukhara, Khorezm, Samarkand. For various additives: pilaf with prunes, quince, with apricot, with the replacement of a portion of rice with other grains or peas.
How to cook a real Uzbek pilaf? This process is not easy, it consists of three mandatory operations. Firstly, refill the oil, secondly, boil the zirvak, thirdly, put the rice in it and bring to readiness.
How to overload oil? A cauldron is ideal for this (it is not in vain that it is cooked in huge cauldrons in the homeland of pilaf), preferably cast-iron, thick-walled. It is first supposed to be heated, then pour oil on and overheated over low heat until it begins to crackle. Most often they take a mixture of vegetable oil and animal fat.
Next we cook zirvak. Attention, this is important for the final result! It is necessary to lay products in oil in a strict order: meat, onions, carrots. The weight of carrots is approximately equal to the weight of meat and half the weight of rice. Consistently overcook all the components, at the beginning of cooking over high heat, gradually reducing it. In those recipes where there are additional components (pilaf with prunes and dried apricots, with quince), they are placed on a zirvak without mixing with it. At the end of the process we add spices, usually red pepper, barberry, aggon (about 1 teaspoon) and salt.
And finally, the most important thing is the laying of rice. The fire should be further reduced, pour rice evenly, ram with a spoon, not mixing with zirvak. Gently pour in water without destroying the rice layer; the water level is 1.5 cm above the surface of the rice. Now strengthen the fire and cook first without a lid, and when water boils, cover it tightly.
In conclusion, two recipes: pilaf with prunes and recipe for shawl.
Prune pilaf
Products: rice - 500 g, beef - 250 g, carrots - 150 g, oil (fat) - 200 g, prunes or apricots - 1.5 cups, spices - 1.5 tsp.
Rinse the prunes thoroughly and lay them in a zirvak after frying all other products and adding water to them. After that, you need to fill in rice and add pilaf as usual. This recipe for pilaf with prunes is truly Uzbek, but, as you can see, everyone can cook such a dish.
Shawl is also prepared in Uzbekistan. The composition of the products is similar to pilaf, but a completely different ratio of components, the method and duration of cooking make it more like porridge. Water is poured into this type of pilaf more, 1 liter per kilogram of rice, and all water is immediately added to the cooked zirvak. Onions and fat in the chawl also more.
Shawl with beans
Products: rice - 400 g, meat - 300 g, carrots - 300 g, beans - 200 g, fat - 300 g, onions, tomatoes - 3 pcs., Red pepper, savory.
At the end of the preparation of zirvak, it is necessary to add soaked beans to it and cook until half ready. After that lay the washed rice. Salt and spices are added to the finished dish. Stint seasoning is not worth it. Shawl should be sharp enough. But those who have problems with the digestive system should cook pilaf with fewer spices. Serve the finished dish should be with cakes or pita bread.