Pilaf — The Art of Cooking: 9 Secrets of the Eastern Dish (RECIPES) 0 9

There are a vast number of pilaf recipes in world cuisine. As the Turkish proverb goes, there are as many pilaf recipes as there are cities in the Muslim world. Nevertheless, this dish has its unique cooking features.

Secret 1:

In Uzbekistan, pilaf is known as "palov osh." Few know that this name hides an important secret — a complete list of ingredients and, more importantly, the order in which they are added to the kazan.

P – piyoz (onion);

A - ayoz (carrot);

L - lahm (meat);

O – olio (fat);

V – vet (salt);

O - ob (water);

Sh - shaly (rice).

Secret 2:

For classic pilaf, lamb (shoulder, brisket, or hindquarters) is the ideal choice. If you prefer lighter types of meat, pilaf can be made with pork, chicken, turkey, or even fish. Beef and veal are considered the least suitable for this dish, as they do not provide the necessary amount of juice. Meat from adult animals gives pilaf a richer aroma. The meat should be cut into large pieces, about 5x5 cm or larger. One of the rules of pilaf states: the larger the piece, the more juice and aroma it will release.

Secret 3:

The rice for pilaf should have a low starch content so that it does not boil over and turn into porridge. The grains should be firm. The best choice is brown or hulled rice, which has undergone only partial processing and retains a layer of bran. Parboiled rice is not suitable for pilaf.

Secret 4:

Traditional spices for pilaf include whole cumin seeds, garlic, barberry, and hot pepper. In Uzbek cuisine, the finished dish often also includes raisins, dried apricots, and quince.

Secret 5:

For frying onions and carrots in classic pilaf, lamb fat was traditionally used. Modern chefs often replace it with vegetable oils, most commonly cottonseed and sesame oil. For 1 kg of rice, 200-250 ml of oil is required.

Secret 6:

The dish for pilaf should have thick walls. This aspect may seem insignificant, but it affects the taste of the finished dish.

Secret 7:

The rice in pilaf should be simmered, not boiled, so that it absorbs all the aroma.

Secret 8:

The vegetables in pilaf (onion and carrot) should be cut into large pieces. Carrots for the "correct" pilaf should not be grated; it is better to cut them into large sticks about 0.5 cm thick. The onion should be bulb onion, cut into half rings. Garlic is added to the pilaf whole.

Secret 9:

Pilaf consists of two parts. The first part is zirvak, which means meat fried in oil with vegetables and spices. The second part is rice. The main principle of cooking pilaf is that zirvak (meat and vegetables fried in oil with spices and broth) is prepared first, and then the rice is sprinkled on top. The proportions for pilaf are equal parts of rice, meat, and carrots. There should also be plenty of onions — at least 1-2 heads. The water should cover the rice by 1-2 cm.

Classic Pilaf

Ingredients:

meat (lamb, beef, chicken, duck, or turkey) — 750 g.
sesame oil — 150 g.
carrots — 0.5 kg.
bulb onion — 3 pcs.+1 pc.
long-grain rice — 450 g.
garlic — 3 heads
chili pepper — 1 pc.
cumin — 1 tsp.
turmeric — 1 tsp.
barberry — 1 tsp.
salt — 1 tsp.

Prepare the rice. It should be rinsed and soaked in warm salted water for 1-2 hours. Drain the water before cooking.

Cut the carrots into large sticks. Slice one onion into half rings. Peel the second onion and leave it whole. Cut the meat into pieces of 60-80 g.

Pour oil into the kazan and heat it to a high temperature. In hot but not boiling oil, drop in the whole head of onion. When the onion turns golden brown, it can be removed.

Then add the pieces of meat to the kazan. Stir occasionally. When the meat turns brown, add the onion cut into rings. Sprinkle the layer of onion with pepper and ½ tsp. of salt. Stir so that the onion is coated in oil.

When the onion becomes golden brown, add water. It should completely cover the meat and onion. Bring the mixture to a boil, reduce the heat, and simmer for another 40-45 minutes.

Layer the carrots on top. Do not stir the mixture anymore. Simmer for 15-20 minutes. Add the spices, evenly sprinkling them over the surface of the carrots.

Spread the rice evenly by hand. It is better to press and distribute the rice with a slotted spoon. Sprinkle the remaining salt and spices over the rice. To pour water over the rice, place the slotted spoon on the rice and gradually pour in the water so that the rice layer does not wash away. The water level should be 2 cm above the rice. Cook the pilaf for another 20 minutes on maximum heat. Add the heads of garlic and pepper, and let it rest.

For serving, first place the rice, then the carrots and meat on a large dish so that each guest can serve themselves.

Pilaf in a Multicooker

Ingredients:

water – 800 ml.
onion – 300 g.
carrot – 300 g.
pork – 500 g.
rice - 400 g.
coriander – 1/4 tsp.
cumin – 1/4 tsp.
turmeric - 1/4 tsp
paprika – 1/4 tsp.
black pepper – 1/4 tsp.
garlic – 1 head
vegetable oil – 0.5 cup.
salt – 1 tbsp.

Preparation:

Soak the rice. Slice the onion into half rings, the carrot into large strips, and the meat into large pieces.

Turn on the "Fry" mode in the multicooker, heat the oil, and fry the onion until soft and translucent. Add the carrot to the onion and fry until soft as well.

Then add the meat to the multicooker bowl, stirring, and wait until the meat browns. Place the rice on top of the vegetables and meat, put the head of garlic in the center, with only the outer leaves removed, and sprinkle with spices. Carefully pour in the water, add salt, close the lid, and start the "Pilaf" program for 1 hour.

Lean Pilaf with Mushrooms

Ingredients:

mushrooms – 400 g
rice – 1 cup.
carrots – 2 pcs.
onion – 1 pc.
garlic – 3 cloves
water
spices and salt to taste

Preparation:

Soak the rice. Slice the onion into half rings, the carrot into large strips, and the mushrooms into large pieces.

In a small kazan for pilaf, heat vegetable oil. Sequentially fry the onion, carrot, and mushrooms over medium heat for 10 minutes. Add salt and spices. Layer the rice. Add water so that its level is 2 cm above the main mass. When the water evaporates, add the garlic cloves.

Pilaf with Fish

Ingredients:

rice — 2 cups.
fillet of red fish — 400 g
bulb onion — 1 pc.
bay leaf — 2 pcs.
vegetable oil — 20 g
boiling water — 3 cups.
salt, pepper — to taste

Preparation:

Rinse the rice. Wash the fish and cut it into pieces. Slice the onion into half rings. In a kazan, heat the oil and fry the onion. Add the fish and fry for no more than 5 minutes. Spread the rice evenly on top. Add salt and spices. Pour in boiling water and add the bay leaf. Simmer on low heat until all the water evaporates. Before serving, sprinkle the pilaf with fresh herbs.