Pilaf "Oshi Palov"

Category5 1274 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Pilaf
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
Print

Pilaf is a very ancient dish, the origin of which can hardly be reliably established. It can be assumed that the principles of cooking pilaf took shape in the Middle East and India not earlier than the 2nd-3rd centuries BC, that is, with the beginning of rice cultivation in the Middle East. It is likely that the roots of pilaf should be sought in India, where similar rice, but vegetarian dishes have existed since ancient times, obviously supplemented with meat already in ancient Persia. By the way, the widely preserved tradition of dyeing pilaf with saffron or turmeric can speak in favor of this. It is obvious that the principle of cooking spread from the east, was especially adopted and developed in Central Asia. In Tajikistan, pilaf is called "oshi palov" - a festive national dish. There are a lot of pilaf recipes, I offer the most common classic pilaf recipe "one to one" or as it is called in Tajikistan oshi "yak ba yak".

Ingredients

Directions

  1. Before cooking pilaf, chickpeas must be soaked in cold water for 12 hours in advance. Before frying, the meat must be salted and kept for about 1 hour. One of the features in Tajik cuisine is the strong overheating of the oil. I put the cauldron (I have a stewpan with a thick bottom) on low heat, pour oil and wait 15-20 minutes until a white haze appears. You should definitely not put the cauldron of oil on a strong flame.
  2. I prepare the ingredients: I cut the onion (1/3 part) coarsely, the rest - smaller, cut the carrots into long strips (not thin!), Pour the saffron threads with warm water.
  3. I am preparing a zerbak - the basis of pilaf. I put chopped one (very large) onion into the overheated butter and fry it until dark brown. I throw away the burnt onions.
  4. We lay the meat, cut into pieces and fry it until golden brown.
  5. Then I add finely chopped onion and fry it until golden brown.
  6. I put carrots, cut into strips. I fry all this well over high heat, constantly stirring with a slotted spoon. When all the ingredients are fried until golden brown, add hot water - 0.5 l, 1/2 tablespoon of salt, mix. I fall asleep pre-soaked chickpeas and barberry. I turn down the fire so that the zerb is barely boiling. I close the cauldron with a lid and leave it for 20 minutes.
  7. The laying and cooking of rice is another most important moment in the preparation of pilaf and requires special attention and adherence to the rules. I wash the rice in cold water, then soak it in warm, salted water for half an hour. Rinse the rice again in warm water and put it in a cauldron in an even layer. I pour out the infusion of saffron threads, barberry.
  8. I add warm water so that it covers the rice by 1.5-2 cm. I set the heat to moderately high. I give the water to quickly evaporate, if this is not done, then the pilaf can turn into porridge.
  9. When the water evaporates, you will need to carefully shovel the rice layer with a slotted spoon, without mixing with the zerb. Then I collect the rice with a slide, tamp it a little with a slotted spoon and make 5-6 holes for better and even steaming of the rice. I reduce the flame under the cauldron to a minimum, cover the pilaf with a lid and leave it for 20-30 minutes. Then I turn off the heat, open the cauldron and gently stir the pilaf with a slotted spoon from bottom to top. I close the cauldron with a lid and leave it for another 15 minutes, after which the pilaf can be served. We put the pilaf on a dish with a slide, with meat on top. Do not sprinkle pilaf with herbs, but rather serve it separately.

Pilaf "Oshi Palov"



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Pilaf is a very ancient dish, the origin of which can hardly be reliably established. It can be assumed that the principles of cooking pilaf took shape in the Middle East and India not earlier than the 2nd-3rd centuries BC, that is, with the beginning of rice cultivation in the Middle East. It is likely that the roots of pilaf should be sought in India, where similar rice, but vegetarian dishes have existed since ancient times, obviously supplemented with meat already in ancient Persia. By the way, the widely preserved tradition of dyeing pilaf with saffron or turmeric can speak in favor of this. It is obvious that the principle of cooking spread from the east, was especially adopted and developed in Central Asia. In Tajikistan, pilaf is called "oshi palov" - a festive national dish. There are a lot of pilaf recipes, I offer the most common classic pilaf recipe "one to one" or as it is called in Tajikistan oshi "yak ba yak".

Ingredients

Directions

  1. Before cooking pilaf, chickpeas must be soaked in cold water for 12 hours in advance. Before frying, the meat must be salted and kept for about 1 hour. One of the features in Tajik cuisine is the strong overheating of the oil. I put the cauldron (I have a stewpan with a thick bottom) on low heat, pour oil and wait 15-20 minutes until a white haze appears. You should definitely not put the cauldron of oil on a strong flame.
  2. I prepare the ingredients: I cut the onion (1/3 part) coarsely, the rest - smaller, cut the carrots into long strips (not thin!), Pour the saffron threads with warm water.
  3. I am preparing a zerbak - the basis of pilaf. I put chopped one (very large) onion into the overheated butter and fry it until dark brown. I throw away the burnt onions.
  4. We lay the meat, cut into pieces and fry it until golden brown.
  5. Then I add finely chopped onion and fry it until golden brown.
  6. I put carrots, cut into strips. I fry all this well over high heat, constantly stirring with a slotted spoon. When all the ingredients are fried until golden brown, add hot water - 0.5 l, 1/2 tablespoon of salt, mix. I fall asleep pre-soaked chickpeas and barberry. I turn down the fire so that the zerb is barely boiling. I close the cauldron with a lid and leave it for 20 minutes.
  7. The laying and cooking of rice is another most important moment in the preparation of pilaf and requires special attention and adherence to the rules. I wash the rice in cold water, then soak it in warm, salted water for half an hour. Rinse the rice again in warm water and put it in a cauldron in an even layer. I pour out the infusion of saffron threads, barberry.
  8. I add warm water so that it covers the rice by 1.5-2 cm. I set the heat to moderately high. I give the water to quickly evaporate, if this is not done, then the pilaf can turn into porridge.
  9. When the water evaporates, you will need to carefully shovel the rice layer with a slotted spoon, without mixing with the zerb. Then I collect the rice with a slide, tamp it a little with a slotted spoon and make 5-6 holes for better and even steaming of the rice. I reduce the flame under the cauldron to a minimum, cover the pilaf with a lid and leave it for 20-30 minutes. Then I turn off the heat, open the cauldron and gently stir the pilaf with a slotted spoon from bottom to top. I close the cauldron with a lid and leave it for another 15 minutes, after which the pilaf can be served. We put the pilaf on a dish with a slide, with meat on top. Do not sprinkle pilaf with herbs, but rather serve it separately.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.