The East is a delicate matter, pilaf, cuisine and conversations

Pilaf recipe adapted for a multicooker

Meat (lamb or veal) - about 750 gr.
Rice (preferably steamed) 4-5 cups (for multicooker)
Carrots 5 - 7 pcs.
Bow 5 - 7 pcs.
Garlic 1 head
Chickpeas (a variety of peas), soak 10-12 hours - 3/4 to 1 cup
Zira
Spice
Salt
Vegetable oil
Water (2 measures in relation to rice)

Pour oil into a saucepan and turn on baking mode for 40 minutes.
Lay in successively as you cut, without interrupting the baking mode:
- onion,
-carrot,
-garlic,
- meat + pre-soaked chickpeas (pilaf peas, I bought a German pack called chickpeas),

Then cook everything together in baking mode until the end of the set time, stirring several times.

Then add rice with spices, washed and soaked in water,
boiling water 2: 1,
switch to pilaf mode and cook without opening the lid until turning off.

[Alexandra]

Alexandra

Please clarify: Rice (steamed) - which one you used - round-grain or long-grain, otherwise your head is already spinning in some recipes - they directly warn: use only long-grain and in others - vice versa, but you want to do it in your multicooker - well, don't get it in the result is porridge instead of pilaf.

[Gennadii]

Gennadii,

I take "Mistral" grade "Indica Gold", or Krasnodar "Golden", or Italian with a chef on a red pack. Of these, indica appears to be long-grained, the rest are round.
The main thing is that it is not thin long grain rice and is better steamed.
IMPORTANT:

- Exact proportions of 2 to 1 BOILING water to rice
- Rice must be pre-washed and soaked in water
- It is better to mix it with spices and salt before laying
- Lay when all the water from the meat has completely evaporated and only oil remains
- Before pouring water - fry dry rice together with zirvak (meat and carrots with onions) until transparent, and better to a further opaque appearance
- Do not stir after pouring water until the very end of cooking, you can only collect it in a slide, but in a multicooker it is better not to touch it at all

Alexandra, why put chickpeas in pilaf? What does it give - taste, color? How many pilaf I made, but I hear about chickpeas for the first time. And from whose kitchen is this recipe?

Tajik. This, of course, is completely optional, but very tasty. Without "pilaf peas", as they explained to me in Khujand, this is not a real Tajik pilaf. I can't explain the taste sensations, its taste itself is quite unobtrusive, rather it is the sensation of different textures at the same time - meat, rice, individual large peas that fall on the tooth, not hard, but not boiled ...
There is also a difference from the more familiar Uzbek for us - pilaf of a darker color: firstly, in Uzbek, yellow, not orange carrots are used, and secondly, carrots and onions are fried separately from meat - sometimes in Uzbek rice is tinted with saffron, but without this is practically white with yellow blotches. And according to the algorithm that I indicated, this is such a rich color.
Although chickpeas are also widely used in Uzbek cuisine, take a look here, this is the author's site of Dunduk, aka Prose. ru is registered as Uzbek. Here are the author's original recipes with chickpeas, including for a double boiler

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Returning to pilaf: in this version, it is good to sprinkle with fresh pomegranate grains, use dried barberry in spices and always cumin. Before laying it (no more than a teaspoon), it must be strongly rubbed in the palms, then the aroma will increase many times ...

Once again I draw your attention - this is just an ADAPTATION of pilaf ...real only in a cauldron, in cottonseed oil, with calcining the seed and roasting the daughter's raw onion and many other elements of sacred action ... But adaptation can be made delicious! Bon Appetit

[Alexandra]

Alexandra, small refinements to make pilaf look more like
into Uzbek ...
First, the meat is fried, if possible until golden brown, salted, then cut into strips of carrots and onions are placed in half rings.
Fried until the onion is transparent, then a little water and chickpeas are added. Spices, cumin, red pepper, barberry are added.
This zirvak should boil a little and washed rice, previously mixed with zarchava (turmeric), is laid, gently on top, without stirring. We add water through a slotted spoon so as not to spray.
2 heads of garlic are peeled but not crushed and buried in rice. We close the cartoon and pilaf mode. When ready, take out the garlic, and turn the contents of the multi into a large lagan (dish) and on the table ... Put the garlic on top. Bon Appetit!

This zirvak should boil a little ...

Is the zirvak cooking in the "BAKING" mode? And does it go to the Uzbek chickpea?

Baking mode!
And there are many options for Uzbek pilaf: Tashkent, Fergana, Bukhara, Samarkand, etc.
Every city has a temper ... And there are many mixed ones, so chickpeas are in place ...

Got it. By the way, is there any advice on the amount of oil or by eye to boil meat / onions in it?

Pilaf loves a lot of oil, but in the cartoon 2-3 tablespoons.
I pour on the eye and the tail ...

Thanks for the pilaf recipe, it turned out very tasty! Just enlighten, what is zira? seasoning? for lack and ignorance, I made it with seasoning for pilaf, but still I really want to know what it is

[Sofim]

Sofim , Zira is such a spice, without which pilaf is not pilaf. It looks like dill seeds. It is best to buy bulk from Uzbeks in the market. I immediately buy a set of pilaf spices from them. No store-bought seasoning can compare with such a set.

Zira, in the west cumin, 🔗 here a little about her ...
It comes in seeds and powder ...

There is indeed a problem with chickpeas, you can buy it 🔗
a little about him:
Chickpeas (chickpeas)
Chickpeas (synonyms: "mutton peas", chick peas, bird peas, bladderwort), the Latin name for Cicer arietinum, is a widely known culture in Central Asia and the Caucasus. Smaller areas are occupied by chickpeas in the North Caucasus, Lower Volga, Ural regions of Russia and in the steppe regions of Ukraine. Chickpeas were probably brought to Russia from Bulgaria through Ukraine, as well as from the countries of the Caucasus and southwestern Asia. The first crops appeared in the 70s of the 18th century.

It is believed that the Latin name for chickpea, Cicer, comes from the Greek kikus, which means "power" or "strength". This name was probably given to the plant for its unprecedented ability to survive in difficult climatic conditions.

According to archaeological excavations, it has been established that chickpeas have been used by humans since ancient times. So, during excavations in Greece, chickpea seeds were found, the age of which dates back to 5450 BC. BC, and chickpea seeds dating back to the Bronze Age were found in Iraq. In ancient times, chickpeas were used not only for food, but also as a medicine, since it was believed that it had a beneficial effect on the functioning of the stomach. In addition, compresses from young chickpea plants were believed to heal inflammation, scabies, ulcers, cancers, improve skin color, prevent skin diseases and destroy warts.

Let's describe the appearance of the plant. Most often these are small annual bushes from 20 to 70 cm high. The seeds are round, with a spout and resemble a ram's head, for which in many places chickpeas are called "mutton peas", and because of the spout - "bird peas". Varieties with white, yellowish-pink, whitish-yellow seeds are eaten. Dark-colored chickpea seeds with a high protein content are widely used for livestock feed.

Chickpeas are a good source of lecithin, riboflavin (vitamin B2), thiamine (vitamin B1, nicotinic and pantothenic acids, choline.The protein content of chickpea seeds varies from 20.1 to 32.4%. Chickpea seeds contain a lot of phosphorus, potassium and magnesium. The content of vitamin C in chickpea seeds varies from 2.2 to 20 mg per 100 g of biomass, while in germinating seeds its content rapidly increases to 147.6 mg per 100 g of dry matter. Depending on the variety, the fat content in the seeds ranges from 4.1 to 7.2%, and in this indicator, chickpeas are superior to other legumes except soybeans.

Although soybeans, peas and beans contain more protein in seeds, it is known that the nutritional value of a crop is determined not only by the amount of protein, but also by its quality, which depends on the balance of its amino acid composition, the content of essential amino acids, and protein digestibility. In terms of these indicators, as well as the amount of the main essential acids - methionine and tryptophan, chickpeas are superior to other legumes.

Chickpea seeds are usually boiled, fried, added to soups, pilaf, used as side dishes, and also for making pies and cutlets (falafel). From fried crushed seeds, small cutlets are prepared mixed with raisins, sesame seeds or walnuts. Chickpeas are also used in the manufacture of canned food, which are distinguished by their high nutritional value and good taste.

Chickpea seeds are used to make flour, the addition of which (in an amount of 10-20%) to wheat flour when baking bread and making confectionery and pasta, increases the nutritional value and taste of these products. Chickpea flour in pure form or a mixture with milk powder is used to prepare cereals for baby food.

I will also add that chickpeas reduce blood sugar and thus contribute to weight loss. In combination with a protein dish (lean meat or fish) and raw non-starchy vegetables, it creates stable satiety and prevents overeating, uncontrolled food intake - especially fruit and bread food Contains joy endorphins and, along with chocolate and bananas, prevents depression and improves mood

I baked everything with chickpea flour - and sokka (South French version of pizza), and pancakes, and muffins, and even gingerbread
And the chickpea itself, for example, was added to low-fat homemade cheese such as suluguni, and to a fish roll

Thanks for the answers, I will look. Yesterday I made pilaf according to your recipe, but without chickpeas - very tasty.

Pilaf recipe adapted for a multicooker
... pre-soaked chickpeas (pilaf peas, I bought a German pack called chickpeas),

If your chickpeas are not canned, but "wild", bought at the bazaar from the Uzbeks, then I highly recommend that after preliminary soaking for 12 hours before putting them in pilaf, boil separately for at least 2 hours. Otherwise, you risk getting a non-chewable product. The chickpea itself (not canned) will definitely not get any worse from this, it is almost impossible to boil it ...

[Alexandra]

Alexandra , thanks for the recipe!
This was my first multicooker dish.
Chickpea, unfortunately, I didn't have it, I cooked without it ... It turned out very tasty, only the bottom was a little fried. I cooked for dinner, there was nothing left but a photo

[Mueslik]

Mueslik, a little more oil and water, it will not burn ...
But the casa is wrong, buttermilk is nada ...

Has anyone tried it with Uzbek rice? Pink like that. What about him?

[Vetochka]

Vetochka,
Here is about pilaf with pink rice:

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So we had pilaf for dinner today, and it's gone ...
True recipe from the book to the cartoon. The husband cooked himself.
But even then he managed to criticize the saucepan.

Crochet,thank you very much!!!!!!!!!! I'll run after the mutton! Only I did not understand, to fry the mutton separately? In a skillet or everything in a multicooker? Color]

[Vetochka]

Vetochka ,
Lamb can be fried in a pan or directly in a slow cooker. As you prefer .

[zarchavy (turmeric),]

This zirvak should boil a little and washed rice, previously mixed with zarchavy (turmeric), gently on top without stirring.

Can I ask for an educational program about zarchave (turmeric)? Is it a condiment or a mixture of something?

Turmeric - turmeric - zarchava - spice, yellow powder, read more about it 🔗

Hello everyone! I am a new multicooker user. Yesterday I received it, and before that I read at the very beginning the recipe for Alexandra's pilaf, which is adapted for a multicooker, today I did it, though it’s beaten. It turned out - super! ... Thank you, Alexandra

[Pakat]

Pakat!
I have two questions for you:
1. When pilaf is cooked correctly (not in MV), is it cooked with the lid closed and not closed?
2. When should you put the heads of garlic? At the very beginning or ten minutes before readiness?
Smack-smack-smack in advance !!!

[Hairpin]

Hairpin
1. Pilaf is cooked with the lid open, over high heat, when the meat is fried, then reduced to about half for the zirvak, and after laying the rice and boiling, over low heat, so that it boils a little ...
When the rice is ready, cover, remove the heat and let stand for 20 minutes - steaming the rice.
2. The heads of garlic are placed immediately after the rice, they are drowned in it ...
We are waiting for photos of the finished pilaf ... Good luck!

"How many Uzbeks on earth are there so many recipes for pilaf" (eastern wisdom) 🔗 here is the recipe

[sazalexter]

sazalexterTogri, I cook in Tashkent, it's almost the same as in Fergana, Stalik is almost a professional, and even a good popularizer ...

I honestly don't know what kind of pilaf is my variety (judging by the description of Pakat, it is close to Uzbek), but all our friends think that it is the most delicious
pour olive oil into a saucepan with thick walls to close the bottom,
I throw carrots in thin cubes (on a berner),
onions in long strips (they are fried until black to remove the smell of unrefined oil, I don't care about that),
lean pork in large pieces cm 3x3
fry all this is desirable until the appearance of ruddy, but not necessary,
in the process I salt a little and add spices (any on the scent) and be sure to a handful of barberry, a couple of bay leaves,
on top, washed ordinary round Krasnodar rice is poured (I do not do anything extra with it), on top of salt and boiling water (you can use a slotted spoon, and I mixed the meat through a spoon, rinsed at the same time). boiling water two fingers above the level of rice - so I'm never mistaken with the proportions of water, you can first add a little saffron to the boiling water
turn down the fire to a minimum and I close the lid
after 10 minutes (there is no more water over the rice) - I deeply stick a couple of unpeeled heads of garlic
that's all, I don't touch it until ready.
readiness can be determined by lifting the lid of the pan - it should be almost dry - this means that the water is all absorbed and the pilaf is ready. if there is a lot of water on the lid - even if the rice tastes ready, pilaf will turn sour when stirred!
in general, look every 10 minutes, by the end more often, do not miss.
in the absence of pork, I make it from chicken and even from beef - it still leaves with a bang

[Chantal]

Chantal, this is pilaf in Chantal-ski, not in Uzbek ...
1. Chuchka (pig), not meat for pilaf, I wrote about this and will write about it ...
2. Olive oil is light, boiling point is lower than others, it is better to use heavier oils, ideally cottonseed ...
3. Bay leaf is not put into pilaf, it is from Caucasian cuisine.
Otherwise, almost everything is correct.
The taste may be good, but this is not Uzbek pilaf, period.

I don't have a multicooker. I cook pilaf in a wok (such a pan). It's okay.
I don't add chickpeas. I use pilaf seasoning. Khair!

Kapet, thanks for the link, interesting ... I heard about him when I read Stalik's magazine, I noticed his picking with him on small details and good advice ...
We cooked in almost the same way, but in a slightly different way, they added zarchava and instead of capsicum they used red, ground ...
But, whatever the city, then there are temperaments, there are a lot of varieties, and even everyone cooks in their own way and all this is PLOV ...

We cooked in almost the same way, but in a slightly different way, they added zarchava and instead of capsicum they used red, ground ...
But, whatever the city, then there are temperaments, there are a lot of varieties, and even everyone cooks in their own way and all this is PLOV ...

By the way, we, too, put only red ground, sweet. It's dangerous with a whole pod - if you overlook the crack in the pepper, then you won't take pilaf in your mouth ...

By the way, we, too, put only red ground, sweet. It's dangerous with a whole pod - if you overlook the crack in the pepper, then you won't take pilaf in your mouth ...

Probably it is not accepted to quote myself here, but I will just add my 5 kopecks about pilaf, or rather the process of using it in the context of a quote.

The classic Central Asian pilaf is usually made very moderately spicy, if not neutral at all, that is, the dish is quite democratic. And for those who like spicy things, we always serve tomato and onion salad with pilaf according to the following recipe:

1. Ripe juicy (but not sluggish) tomatoes of any size are cut into medium-sized wedges.
2. Juicy onions, preferably larger, cut into half rings with a sharp knife, very, very thin, extremely thin, so that it is translucent and shines in the sun. The amount of onion is taken by eye, but a lot.
3. Then, in a bowl that will be served to the table, all this is put in layers: tomatoes, then this onion shavings, salt, black ground pepper, and so on.
4. This is usually prepared by women, at the very beginning of the men’s cooking pilaf, that is, somewhere 2-3 hours before the meal.
During this time, the tomatoes are actively letting in juice, and all this is marinated together. During this time, you need to mix this salad a couple of times to evenly distribute the salt and pepper. After the next stirring, be sure to level the surface of the salad so that everything is in the juice. In fact, this is not even a salad, but a marinade.

After serving pilaf and plundering it on plates, everyone picks up tomatoes with onions and pours pilaf with juice. The salad should not be cold, so as not to cool the pilaf very much, especially if it is on lamb. Or you can not pour pilaf, but send the salad directly into your mouth with a spoon ...

[Admin]

Admin, so it can be called so-
Cuisine and customs of Central Asia
Pakat... of course I don't argue-
watermelon tastes best on melons, the heat is so cool, sugar pulp, juice is flowing through the hands, me
And the tomatoes cannot be delivered otherwise, they are removed in a state of milk ripeness, oh, and we picked them at one time in labor camps at school

[Capet]

Capet gave a great link, but I'm afraid it will get lost. Therefore, I want to shout loudly:
Thank you, Capet, for the excellent link to the site where the preparation of oriental dishes is presented almost at the level of Tortyzhka itself, with step-by-step illustrations and is not limited to pilaf and is located here:
🔗

I couldn't advertise anymore, just because I didn't read everything (to put it mildly), and even more so I didn't do anything myself.
And if you have questions, you and Pakat will not be able to consult and answer short-lived questions! True (menacingly menacing)?
P.S. Now this link will not be lost!

[Hairpin]

Hairpin, make the link bold
I also liked the reference, at leisure I need to read more closely

[Kazan, barbecue and other men's pleasures]

But Stalik's book -Kazan, barbecue and other men's pleasures - 🔗 worth downloading ...

[People!!!!!!!!]

People!!!!!!!!
Am I giving the links correctly? Is it not straight for me? And then I started to get confused. In short, am I at fault with the links?

Hairpin, you gave the link correctly, it is not active, you can

Well, okay! It looks like I saved the link in time!
Although ... I think if I had not duplicated it, it would not have been removed! I'm so kaaaaaaaat!

I removed the direct link from page 6.

[Admin]

Admin - topic name: Pilaf, Asia, East is a delicate matter and everything, everything ...

[Pakat]

Pakat!
Thanks for the link to the book, thanks! Now let's celebrate Easter and let's get started!

In, cool name, here and boltology-in the subject

[Capeta]

Guys, and we Capeta not gored? These boys are so touchy ... Just awful ... So fiddle with them! He was probably offended that I showed him my tongue ...
Capet! I won't anymore !!!

[Capeta]

Guys, and we Capeta not gored? These boys are so touchy ... Just awful ... So fiddle with them! He was probably offended that I showed him my tongue ...
Capet! I won't anymore !!!

Nope, it's okay, I am very pleased to communicate with all of you