“Pilaf for every taste” Karim Makhmudov. Pilaf. “Pilaf for every taste” Karim Makhmudov Iranian festive pilaf

Be sure to make sure that you have good, preferably homemade, ghee, quality rice, water and the right set of spices. It is very important.

Bayram pilaf from Uzbekistan

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The most delicious Uzbek pilaf

Traditional Uzbek pilaf with lamb, raisins and quince. It's quick and easy to prepare, but to be honest, it's not the cheapest option. In addition, I had to run around quite a bit in search of the quince. You can try replacing it with a sour apple like Antonovka, I think it will be an interesting fusion! Adjust the amount of fat and oil to your taste. I give preference to healthy food, and pilaf, despite classical ideas, does not have to float in oil. For this amount of rice, 50 g of fat tail and a little more than 50 g of ghee were enough for me. I recommend buying spices at the local market from knowledgeable traders from Uzbekistan. Just ask, spices for bayram-palovi.

RECIPE FOR BAYRAM-PILOV FROM UZBEKISTAN

Ingredients:
melted butter
1 onion
400 g lamb (bone-in loin works great)
fat tail
200 g carrots
1 quince
1 head of garlic
6 tbsp. water
2 teaspoons spices for pilaf
handful of dark raisins
1 tbsp. spoon of barberry
salt, pepper - to taste

How to cook bayram pilaf from Uzbekistan:

1. Heat ghee in a casserole (I used a cast iron wok). Sauté the chopped onion until fragrant, 3 to 5 minutes. Add the meat and fat cut into small cubes. Quickly fry on all sides.

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2. Cut the carrots into cubes and add to the meat. Fry until half cooked over medium heat.

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3. Peel the quince and cut into 4 parts. Peel the garlic from the top peel, do not remove the bottom skin under any circumstances! Add to the meat and onions, fry for 1-2 minutes until a light garlic aroma appears.

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Pour water, add spices and bring to a boil.

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4. Rinse the rice well in cold water. Ideally, you should soak the rice for 3-4 hours, or preferably overnight, in salted water to speed up the cooking process. Pour the rice into the cauldron, add the washed raisins and barberries, salt and pepper and cover with a lid. Cook for 25-30 minutes until the rice is soft. Then stir and let sit for 10-15 minutes.

5. Bayram pilaf is ready!

Ich pilaf: Turkish pilaf with chicken liver

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Pilaf with chicken liver

One of the most popular in Turkey. I first tried this pilaf several years ago in its homeland. Then ich pilaf did not make a strong impression on me - maybe I was not in the mood for new taste sensations, or maybe the pilaf itself was not very well prepared. This small injustice pushed me to recreate real Turkish ich pilaf at home, and now I adore this pilaf. An excellent balance of flavors: subtly spicy, warming and very filling, ich pilaf is great for the cold season. If you love oriental cuisine and are drawn to the unknown, be sure to cook this pilaf!

RECIPE FOR TURKISH PILOV WITH CHICKEN LIVER

Ingredients:
2 tbsp. white long grain rice
boiling water
70 g butter
small handful of pistachios
1 onion
150 g chicken liver
0.5 teaspoon each ground black and white pepper
small handful of dark raisins
6 tbsp. water or meat broth
salt
1 teaspoon sugar
bunch of parsley

How to cook Turkish pilaf with chicken liver:

1. Pour boiling water over the rice. Add 2 teaspoons of salt and leave for half an hour. Rinse well in cold water.

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2. Heat the butter in a cauldron and fry the pistachios until a pleasant aroma appears. Then add chopped onion and fry until golden brown.

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3. Add liver and rice. Mix well.

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Add two types of pepper and washed raisins. Mix again.

4. Pour in water or broth, add salt and sugar. Cover and cook until rice is tender, 25 to 35 minutes.

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Turn off the fire.

5. Wrap the lid in a towel and cover the cauldron. Leave to infuse for 10–15 minutes. Serve with chopped parsley.

6. Turkish pilaf with chicken liver is ready!

Iranian holiday pilaf

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Pilaf from Iran

This is not just pilaf, it is a real extravaganza of tastes, aromas and extraterrestrial pleasure! And it can easily be called dietary due to the low-calorie chicken meat. I allowed myself to deviate from the classic recipe, significantly reducing the amount of oil and adjusting the serving. In the original, this pilaf should have 3 colors - red, yellow and white, but I didn’t like this idea, it’s very long, difficult and problematic. Therefore, I preferred to prepare a multi-colored, bright, colorful pilaf, which captivated all my household. Wings, thighs, and even breast are quite suitable as meat.

RECIPE FOR IRANIAN HOLIDAY PILOW

Ingredients:
100 g ghee
1 large onion
300 g chicken meat
spices for pilaf
saffron (can be replaced with turmeric)
1 orange
1 tbsp. spoons of sugar
cumin
a handful of dried apricots
handful of golden raisins
handful of pistachios
handful of almonds
4 tbsp. rice
8 tbsp. water
4 tbsp. milk 3.2%
thin pita bread
salt
1 pomegranate

How to cook Iranian holiday pilaf:

1. Heat 1 tbsp in a frying pan. spoon of ghee, fry the chopped onion until golden brown and pleasant aroma.

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2. Add chicken cut into large pieces.

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Stirring, fry on all sides until almost done. Then add spices for pilaf (if you use turmeric instead of saffron, then add that here too) and saffron water. It’s very simple to make: soak the saffron in boiling water and let it brew. Stir, add salt and simmer until the chicken is cooked.

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3. Remove the zest from the orange using a vegetable peeler and soak in boiling water until wax stops appearing on the walls of the dish, about 4-5 times.

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Cut the zest into thin strips.

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4. Heat 1 tbsp in a frying pan. a spoonful of ghee, sugar and cumin. When the sugar begins to melt, add the zest and quickly fry on all sides, avoiding burning.

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Remove from heat and transfer to a bowl.

5. Heat 1 tbsp. a spoonful of melted butter and fry the dried apricots and raisins cut into slices, separately (in another frying pan) pistachios and sliced almonds.

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6. Before cooking rice until al dente, rinse it in cold water and soak for 3-4 hours, or preferably overnight. I don’t have time to soak the rice, so I put it in salted boiling water with milk and cooked it over low heat for 15 minutes.

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Then he put the rice in a sieve and poured cold water over it.

7. Grease the bottom of a cauldron, wok or large thick-walled pan with the remaining melted butter and line with pita bread. Place rice and all the fillings on top (chicken, zest, dried apricots with raisins and nuts), add salt, mix gently so that some of the rice remains snow-white, and some turn different colors.

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Close the lid, wrapped with a towel on the inside, where excess moisture will be absorbed, and place on low heat for 10–15 minutes.

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8. Place the pilaf in a heap on a dish, garnish with pomegranate seeds and serve.

9. Iranian holiday pilaf is ready!

Armenian pilaf "Ararat"

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Sweet pilaf from Armenia

Armenians call this sweet pilaf a true diamond of Armenian cuisine. And he is truly incomparable. Rice can be boiled in plain water, in water and milk in a 2:1 combination, and even in chicken broth.

RECIPE FOR ARMENIAN PILOV “ARARAT”

Ingredients:
2 tbsp. white long grain rice
6 tbsp. water
100 g each of raisins, dried apricots, almonds (dates or prunes - optional)
0.5 tbsp. ghee
salt
Armenian lavash
pomegranate seeds (optional)

How to cook Armenian pilaf “Ararat”:

1. Rinse dried fruits and place in a sieve to drain excess liquid. Mix with nuts and place in a water bath for 30 minutes. Mix steamed dried fruits and nuts with 2-3 tbsp. spoons of ghee.

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2. Bring water to a boil, add 1 tbsp. spoons of salt and place the rice in boiling water. Cook the rice until al dente. Place the rice in a sieve and rinse with cold water.

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3. Grease the bottom of a cauldron (or a large thick-walled pan) with a third of melted butter and line it with pita bread (it is needed to prevent the rice from burning). Place a third of the rice on top.

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Drizzle the rice with ghee (1-2 tablespoons), then add another third of the rice and pour the oil again. Do the same operation with the remaining rice. Close with a lid, wrapped on the inside with a towel, where excess moisture will be absorbed. Place over very low heat for 15–20 minutes. Remove from heat.

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4. Place a mound of rice on a serving dish (hence the name “Ararat” pilaf), put dried fruits and nuts on top, and garnish with pomegranate seeds if desired. Traditionally, this pilaf is served with pieces of lavash, but I liked the relatively dietary first option better.

Among hundreds of the most diverse dishes of Uzbek cuisine, pilaf most accurately emphasizes the characteristic features and original flavor of the national cuisine. This is one of the achievements of culinary art, a favorite and honorable dish of the population.

Pilaf is prepared on weekdays, and for the festive table, and at weddings, and for various treats, and for the guest of honor. Pilaf has dozens of names, differing from each other in various culinary, nutritional, taste, dietary advantages and properties.

There are classic, ordinary, special and varieties of pilaf that are prepared with substitutes for main products or additions to them.

The author sets himself the task of introducing a wide range of readers to a wide variety of recipes and methods of preparing pilaf, and providing the most complete information about its nutritional qualities and healing properties. In the book you will find 60 recipes for Uzbek pilaf.

Reader comments

Sergey/ 04/03/2016 Very informative and concise. Everything is spelled out in detail. Low bow to the author. Thank you very much to the giver!

Mmyaut/ 05.5.2010 Hmm, at first I was also very happy, but then I somehow argued with an Uzbek comrade, cited arguments from this book.... and so, after the above-mentioned comrade superficially familiarized himself with the work of Mr. Makhmudov, the book was criticized.. .Here(

The photo shows my attempt No. 2. Compared to the first, of course, heaven and earth, but it could have turned out better.

For taste you can give it a 4. Appearance?! It turns out I didn’t finish the onion, hence the lack of color. Plus the absence of peas, sultanas, garlic (the only ingredient I didn’t use on purpose - I don’t like it) and any spices (where can I find them here?).

Pilaf, one of the most common dishes in the Middle East, has received its greatest development in Uzbekistan. The classic Central Asian technology for preparing pilafs has been created here, the number of types of which reaches several dozen. The main types include pilafs, which received their names from the historical and geographical provinces or even states where they originated. They have technological differences. These are Fergana, Samarkand, Bukhara, Khorezm. In addition, there are pilafs, the composition of which varies depending on the purpose (simple, festive, wedding, summer, winter). A number of pilafs differ, finally, in that they contain different leading meats. After all, lamb is not always used in pilaf; in Uzbekistan, it is often replaced with kazy (horse sausage), postdumba (fat tail casing), quail, pheasants, and chicken. Uzbek pilafs do not always include rice. Sometimes it makes up only part of the pilaf, and sometimes it is completely replaced by wheat, peas or mung bean. But for the vast majority of pilafs, the classic set of products is typical: lamb, rice. carrots, raisins or apricots and a mixture of three spices - red pepper, barberry and azhgon (cumin). Cooking real Uzbek pilaf consists of three operations: 1) heat the oil; 2) preparing zirvak; 3) adding rice and bringing the pilaf to readiness.

Overheating of oil. The oil should be heated in a metal (preferably cast iron, but in no case enameled) container with a thick, oval rounded bottom - in a cauldron, cauldron or in a saucepan similar to them. First of all, this dish must be heated, then pour oil into it and heat it over moderate or even low heat (the fire should not touch the bottom of the dish) so that it does not boil externally. The degree of readiness of the oil (its overheating) can be determined by the strong crackling or rebounding of coarse salt thrown into it or by the release of a whitish haze. Oil is usually poured onto the bottom of the cauldron in a layer of 1 to 3 cm, depending on the number of products being added. Most often, a combination of vegetable oils (cotton, flaxseed, sunflower, sesame, nut) with animal fats (horse, goat, lamb, beef, poultry lard) is used and bone fat)*. Sometimes only vegetable oils are used - sunflower, sesame, which give a pleasant taste to the pilaf. Butter and ghee cannot be overheated.* Oils are combined in the order listed, i.e. cottonseed oil with horse fat, sunflower oil with lamb fat, etc.

Preparationzirvaka. Place in overheated oil in the following order, unless otherwise specified in the recipe: meat, cut into small or large pieces, onions, cut into cubes or thick rings, carrots, most often cut into strips (less often into cubes). Carrots in pilaf are always half as much as rice (by weight) and about the same amount as meat. Deviations from these norms in certain types of pilaf are extremely insignificant.
Each of the three main components of zirvak is refried sequentially so that all products retain their characteristic appearance and color. At the beginning of cooking zirvak, the heat is increased, and towards the middle and towards the end of cooking it is reduced. Products should not stick to the walls and bottom of the cauldron. Spices are added to the prepared zirvak, i.e. after about 20-30 minutes. This is usually a mixture of three spices (red pepper, azhgon, barberry), taken in equal parts, prepared in advance*. The mixture of spices is poured into pilaf at the rate of 1-1.5 teaspoons (with top) of the mixture per 500 g of rice.
* These spices, mixed together, are usually sold in Uzbekistan under the name “Pilaf Mix.” Then the zirvak is salted and poured with a small amount of water at the rate of a quarter or half a glass for every 500 g of rice. In some types of pilaf, water may not be added to the zirvak at all, especially in cases where small portions are prepared and there is quite a lot of oil in the zirvak.

Adding rice and bringing the pilaf to readiness. The prepared zirvak is leveled, the heat is reduced even more and covered with an even layer of rice, which is lightly crushed with a slotted spoon or spoon, but in no case mixed with the zirvak. The compacted surface of the rice is then carefully poured with water, making sure that it does not destroy the layer of rice. To do this, use the following technique: place a saucer on the rice and pour WATER onto it, which evenly flows onto the rice from the edges of the saucer. Then the saucer is carefully removed from the cauldron using a cord previously tied to it. The rice should be covered with water with a layer of 1-1.5 cm. If the rice is very dry and hard, add a little more water than usual. Then the fire is increased, but make sure that the pilaf boils evenly. The water on top of the rice is seasoned with salt and sometimes spices are added to it, primarily turmeric, which in this case gradually and evenly colors the rice a golden-lemon color. While boiling, the pilaf is not covered with a lid, but when the water has completely evaporated, it is covered very tightly with a plate or dish. Before this, to make sure that the pilaf is ready, the surface of the rice is struck several times flat with a slotted spoon, which should be followed by a dull sound. In addition, it is noticeable that the rice becomes loose. Then the pilaf is pierced in several places with a wooden stick. then smooth the surface of the rice with a slotted spoon, without mixing it with zirvak, and cover it with a plate for 15-20 minutes so that the pilaf rests.
Only after this, carefully remove the plate, trying to prevent drops of water from falling into the pilaf, mix it evenly and serve it on the table.
Sometimes the pilaf is not mixed, but laid out on a dish in layers in the reverse order compared to the laying, i.e. first rice, then zirvak - onions and carrots and, finally, meat.

FERGANA PILAV500 g rice, 250 g lamb, 250 g carrots, 125 g fat (oil), 3 onions, 1-1.5 teaspoons of spicy mixture. Cut the meat into zirvak into small cubes and fry along with the onion. Add carrots a little later.
After adding the rice, you can add another 0.5 teaspoon of the spicy mixture. Otherwise, adhere to the above-described method of preparing pilaf.

PILAF BUKHARA

500 g rice, 250 g of lamb, 250 g of carrots, 150 g of fat (oil), 3 onions, 1-1.5 cups of raisins, 1 teaspoon of spicy mixture, turmeric - on the tip of a knife.

Prepare zirvak from meat and onions with carrots, cut into thin strips. Raisins, washed in warm or hot water, add zirvak at the end of cooking. Do not add water to the zirvak. Rinse the rice in warm, slightly salted water.

PILAF KHOREZM

500 g rice, 500 g carrots, 500 g lamb, 200 g fat (butter), 4 onions, 0.5 teaspoons of salt in the first batch, 1.5 teaspoons of spicy mixture.

Cut the meat into large pieces (4-6 pieces), fry in oil, then add and fry the onion, then pour in half a glass of water and let it boil. Only after this add pre-cooked carrots (cut lengthwise into slices 1 cm wide and 2-3 mm thick), salt (0.5 teaspoon) and a spicy mixture.
Then add water to the zirvak to cover the contents of the cauldron, then close the lid tightly and simmer over very low heat for 2-3 hours. Then add rice, add water again (about 0.5-0.75 cups), add salt to taste and continue cooking for about 30 minutes.
Do not stir the finished pilaf, but transfer it onto plates in layers.

PILAV SAMARKAND

500 g rice, 250 g meat, 250 g carrots, 150 g fat (oil), 6 onions, 1 teaspoon ground black pepper.

1. Boil the meat in pieces and whole carrots over low heat in a small amount of boiling water for 2.5 hours, then cut into small pieces and mix with salt and pepper.
2. Rinse the rice and boil in salted water (for 1 kg of rice - 1 liter of water, 1 teaspoon of salt). When the rice is cooked, rinse it with boiling water, put it in a canvas bag (but you can also put it in a colander) and let the water drain well (about 10-15 minutes).
3. Fry the onion in hot oil.
4. Place rice in bowls (casas) or deep plates, mix it with the onions removed from the oil, add the meat and carrots and pour over them with the oil in which the onions were fried.

PILAF TOGRAMA

Tograma pilaf is a combination of Fergana and Samarkand.
500 g rice, 400 g meat, 400 g carrots, 200 g fat (oil), 4 onions, 1.5 teaspoons of spicy mixture.

From one fourth of the meat and carrots, make Fergana-style zirvak with onions and cook rice on it, and boil the rest of the meat and carrots in Samarkand style (see above) in another bowl. Combine the finished parts before serving. This pilaf is served as an appetizer with pickled wild onions - piez-ansur.

PILAV TONTARMA (FRIED RICE)

500 g rice, 250 g meat, 250 g carrots, 3 onions, 1-1.5 teaspoons of spicy mixture, 250 g ghee for rice, 125 g vegetable oil for zirvak.

Before storing, unwashed rice is pre-cooked in a separate bowl with melted butter until reddish in color.
For the rest, follow the general rules for preparing pilaf (see above).

PILAF WITH QUINCE

500 g rice, 150 g of meat, 1-1.5 large quinces, 200 g of carrots, 2 onions, 150 g of fat (oil), 1-1.5 teaspoons of spicy pilaf mixture, turmeric - on the tip of a knife.

Wash the quince thoroughly with a brush, core it, cut it into quarters, put them in the prepared zirvak before adding rice and simmer for several minutes. Add turmeric along with quince.
Otherwise, cook like Fergana pilaf.

PILAV WITH URYUK

500 g rice, 250 g beef, 150 g carrots, 200 g butter (fat), 2-1.5 cups apricots, 1-1.5 teaspoons of spicy mixture.

Rinse the apricots thoroughly several times in cold water and add them to the zirvak only after all other products have been fried in it, water has been added to them and the zirvak has boiled. In this case, the apricots should be placed in an even layer on the zirvak, and not mixed with it. Only after this add rice to the apricots.
The rest of the preparation proceeds as indicated (see above).

PILAV WITH WHEAT

Pilaf with other grains and legumes instead of rice is prepared according to the classical (Fergana) method and they differ only in the different pre-processing of the legumes.

500 g wheat, 250 g meat, 250 g carrots, 200 g fat (butter), 3 onions, 1-1.5 teaspoons of spicy pilaf mixture.

Grind the wheat in a wooden mortar, moistening it with water to separate the husks, as for yorma, rinse, peel and soak for 3 hours in warm water, then pour into zirvak instead of rice.

IVITMA-PALOV (PILAV WITH PEAS)

500 g rice, 250 g meat, 100 g peas, 150 g fat (butter), 200 g carrots, 2 onions, 1.5 tsp spicy pilaf mixture, 1 tsp. spoon of dry savory powder.

1. Soak the peas in cold water for at least 12 hours, or better yet for a day.
2. Rinse the rice 4-5 times in cold salted water and soak in hot water for 30-40 minutes.
3. Cut the carrots for zirvak into small cubes and, after adding and zirvak, simmer for at least 15 minutes.
4. Pour zirvak prepared from meat, onions and carrots with water (from 0.5 to 1 cup), immediately add soaked peas and spices and cook for at least 25 minutes after boiling.
5. Only after this can you lightly salt and add rice, which should be covered with a layer of water slightly less than 1 cm, since the rice is already wet. Cook over high heat.
6. After the water has evaporated, cover the pilaf with a plate for 25 minutes to simmer.