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

Pakatik, dear, I can only look at the dishes, but buy no! : '(I have so much that my great-grandchildren will have something to beat

[Summer resident]

Summer resident, type in Google, "Uzbek dishes", or "Uzbek dishes Kiev", you will find shops that sell similar ...

Packat! I typed in Google, "Uzbek dishes", or "Uzbek dishes Kiev," and realized that it is almost impossible to find Uzbek dishes in Kiev. I seem to be able to use the search, - a programmer like. I would like to find myself large bowls painted in Uzbek ornament ...

[Kapet]

Kapet, strange, for example, I found this: 🔗...

[Cake,]

Cake,, I sketched cakes for you, choose ...
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I liked the name of the reset: "Oh, it's a pity that there is no tandoor" Cool! But the cakes are all with yeast. So I messed up ... so I want a cake. that her taste is already just imagining to me ...

No, you don’t get it wrong, with sourdoughs, with old dough, they are made on an industrial basis, those who bake a lot and constantly, in hot Asia, it is difficult to keep sourdoughs, even with refrigerators ...
The rest, chose the easier way, yeast dough ...

[TASHKENT, 4 July.]

TASHKENT, 4 July. / UZINFORM /. On July 1, an exhibition of the best photographs sent to the open competition "My Favorite City" was opened at the Tashkent House of Photography.

Photo report from the exhibition "My beloved city" dedicated to the 2200th anniversary of Tashkent - 🔗

The Uzbek legend connects the origin of pilaf with the name of Abu Ali ibn Sina. The legend says that once upon a time a prince, the son of the ruler of Bukhara, fell madly in love with a beautiful woman from a poor family. He was a prince, and she was just the daughter of an artisan, and according to the laws of that time, they could not be together. The prince, tormented by the melancholy of unrequited love that was eating him, began to fade quickly, lost his appetite and sleep, and refused food.

Relatives, worried about the state of the young man, brought him to Abu Ali ibn Sina. Inquiries about the causes of the disease did not yield any results: the prince simply did not want to reveal his heartfelt feelings, realizing the hopelessness of his longing. Then Ibn Sina began to determine the cause of the disease by the pulse. He could accurately identify any disease by the patient's pulse. The youth's heartbeat indicated love agony.

Ibn Sina ordered a man to be brought to him, who would know the names of all quarters of the city. When they brought him in, Ibn Sina began to observe the patient's pulse, and the city expert began to loudly name the quarters ... When pronouncing one of them, the prince's pulse quickened. Then they found a person who knew by name all the residents of the named quarter. He was asked to give the names of the heads of families who lived in that quarter. Ibn Sina continued to monitor the patient's pulse. When the name of one artisan was spoken, the prince's excitement became noticeable. An artisan was brought in and asked to name their children. When he said the name of his daughter, the prince's heart beat fast, fast.

The secret was revealed: the prince was in love with the daughter of an artisan. Having found this out, Ibn Sino prescribed a treatment: to give an emaciated young man once a week "palov osh" until his strength recovered, and then to have a wedding.

The very Uzbek name for pilaf - "palov osh" - is associated with the traditional set of ingredients of the Uzbek pilaf:

* P - piez - onion;
* A - aez - carrots;
* L - lahm - meat;
* O - olio - fat;
* B - wet - salt;
* O - about - water;
* W - shawls - fig.

Pakat, thank you for the interesting legend about pilaf.

But mavrigi - Bukhara dance
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[🔗]

I was asked to give pilaf recipes in a slow cooker,
but since this is not quite pilaf in my opinion, I give links to recipes on our website and a very good selection on a friendly site 🔗
The choice is large, eat to your health!

aaaaaaaa, Pakat! thank you tremendous !!! this is a reference! I will definitely try the thread, and now read it and read it again!

[B. T. I.]

B. T. I., I also first lived on Shota Rustaveli, opposite the bazaar, and then moved to Bogdan Khmelnitsky, towards the airport ...

Did you happen to know Valery Sarukhanov by chance? He studied with Anatoly Kuznetsov (Sukhov from The White Sun of the Desert). I apologize to everyone for the flood ...

[dopleta]

dopleta, no, I only heard about him when he became famous ...
He left Tashkent, after school, to St. Petersburg and lived there ...

When the apricot season comes, I always remember the old gnarled apricot at the grandmother's yard. Its branches lay on a shed covered with tar paper. The heat is unbearable, the roofing melts so that it is unbearable to stand on the roof barefoot.

And so this old apricot gave very, very large orange and very fleshy apricots and they almost lay on the roof, and some of them fell on it. Both from the sun and from the hot roof they began to wither, lose moisture.

It was such a rooftop belly party !!!! They ate straight from the roof, did not even think about washing - there was no time for that.
But then there was a "holiday" for the priests from the grandmother, who ran downstairs and shook her fists!
She was more worried about the roof boiled under her feet!

Since then, I have been looking in the markets only for such large and ripe apricots that only the touch of my fingers could sell themselves!

And a picture from distant childhood stands in the eyes, can you forget such a miracle!

[Admin]

Admin, yeah, not an apricot, but an apricot, until I was 17 I thought that an apricot, an overseas fruit, until I read that it was the same as an apricot ...

strangely, all the time I thought that apricots were small dried apricots with pits. maybe a local nickname? Just recently, my mother, a native of the Rostov region, said that the apricot was a stick. Where is the truth?

In Central Asia, apricot tree - apricot, fresh fruits - apricot, dried fruits, with seeds - apricot, dried fruits, pitted - dried apricots ...
Zherdel, probably the local name for apricot ...

[dopleta]

dopleta, no, I only heard about him when he became famous ...
He left Tashkent, after school, went to St. Petersburg and lived there ...

He was a very close friend of ours. Recently buried. Crayfish...

poles here, in Ukraine, are called small apricots, wild, their pit is bitter

[Admin]

Admin, yeah, not an apricot, but an apricot, until I was 17 I thought that an apricot, an overseas fruit, until I read that it was the same as an apricot ...

No, Pakat, even then these fruits were distinguished by size - small ones are apricots, large ones are apricots

In any case, in our "village"

poles here, in Ukraine, are called small apricots, wild, their pit is bitter

Shchyri Ukrainians pronounce it as "dzerdzeli", and this applies to all apricots, not only small ones, because the word "apricot" seems to be dumb in Ukrainian. But here I will not bother with a horn, especially since this does not concern the main topic in any way ...

Apricot - dried apricots with pits,
Dried apricots - dried pitted halves
Kaisa - dried whole, pitted
poles - semi-cultivated apricots

[Admin]

Admin, yeah, not an apricot, but an apricot, until I was 17 I thought that an apricot, an overseas fruit, until I read that it was the same as an apricot ...

My husband also called apricots - apricots.
Here is a link from the encyclopedia: ... "Central Asian apricot varieties with a high sugar content are called apricots (Turkic-speaking peoples call all apricot varieties this way)."

So we all lived at different times and in different "villages"

M-be, husband from 1952 to 1965 and from 1969 to 1973. in the area of ​​TVOKU and Lunacharskoye highway.

and in samara they say not kurAga, but kurIga

Melons and watermelons of the new harvest ...

oh, I will choke on saliva uuuuuuuuuuuuuuuu uuuuuuuuus !!!!!!!!!!!!!!!!!!!!!!!!!!

oh, I will choke on saliva uuuuuuuuuuuuuuuu uuuuuuuuus !!!!!!!!!!!!!!!!!!!!!!!!!!

And sho choke? You go out to Privoz, there is also something to see. I'm in the fish pavilion, I almost choked with saliva

yes, on the import of such melons nouuuuuuuuuuuuuuuuuuuuu u !!!!!!!!!!!!!!!!!!!!!!!

You looked bad.There are Uzbeks with such melons.
True, freshly picked and brought from afar are two big differences.

all the same, the delivery cannot be compared with the oriental bazaar! Although I will not hide it - it is more pleasant to buy from Uzbeks the last time when a kumquat bought me so many nuts and dried fruits just like that, they just poured them in, then I finished eating them in the car!

Oh .... here you have such a stormy discussion .... and I came to you with a cartoon for the first time, do you accept?
Here I wanted to write about pilaf, and here about apricots, watermelons and melons. I wanted to say that the pilaf turned out to be just super-duper, though not enough, my children and I ate almost everything. Who has a little cartoon, who can tell you how much rice to put in to eat? : D I poured instead of 1 cup, 1.5 .... it was not enough, can I make up to 3 cups ??? And then only three of us tried a little, the most important eater at that time was absent
I was already preparing buckwheat (well, this was a trial version, I poured 3 cups there, this is the size), then I cooked the liver in sour cream (I almost pulled my eaters by the ears), steamed corn (cool), made curd pudding according to the recipe, but took eggs and turned out to be insanely tasty, but low, now it's on a big cartoon ... to be honest, I didn't look in, but what a delicious ethno for sure
Now at least I can boast that the pilaf is awesome

[Svetik_]

Svetik_ , we, in this topic, talk about everything, oriental, and pilaf is our everything ...
See the recipe on the first page of the topic, I also gave links to pilaf in a slow cooker.
A small cartoon, designed for cooking up to 5.5 cups of rice, and with this you can feed up to 6 people ...

Class !!! Now I will try, as it is written here, I just forgot to put the barberry, I remember when I did it before, it didn’t turn out the same as it is now ... but here it’s just not enough for one tooth. I will delight further my household. Even the peas, which were not particularly boiled ... turned out to be awesome (it really needs to be kept in water for a very long time, but I just stood for a couple of hours and then I boiled it, or rather put it out), the taste is certainly super, next time I will take into account all the delights of peas

: flowers: Salam aleikum to everyone! It turns out there are "almost" fellow countrymen here. I was born and lived until the age of 19 in Leninabad-Khojent. What is green apricot? I still remember this unforgettable taste. And the Mirzachul melons! (y) The funny thing is that when I moved to St. Petersburg from Leninabad, for 2 years I could not eat the pink that was sold in stores like tomatoes. : '(And now this is all the more completely different. I am grateful to fate that I know not by hearsay what real grapes, peaches are. And what kind of cherries were there! I recently bought a cherry, but her juice is not red ?! Although with cherry twigs. And the taste of pilaf, which was cooked on cotton and in the library (after school I worked there and cooked right in the yard for the holidays)!

[strawberry]

strawberry and share the pilaf that you have tried weakly? I would really like to see that recipe for an unforgettable pilaf (I don’t know how to cook it myself, at best it’s just rice with meat), now at least the cartoon has shown all the charms, but I will correct it a little

[strawberry]

strawberry , Vualeikum asalom! Keeling Markhamat!
Been to Leninabad, it is 3 hours from Tashkent. There in Toboshar, relatives lived, went to them, beautiful places ...

Svetik! Of course, I won't tell you all the subtleties: I gave the Kazanka, I have a glass-ceramic plate. And I cook pilaf in an ordinary frying pan. : red: There men cooked pilaf: I was in "black" jobs. I remember that a bone was thrown into the hot cotton oil and kept until the oil darkens. Then the onion was fried until black and removed. And when I mixed meat and onions with carrots in a cauldron ... The head teacher (he was preparing) almost nailed me. And now I do it simply: I fry the onions, add a lot of carrots and fry so that it darkens, but does not burn. ; DThen the turkey pieces are finely chopped. It fries very quickly.Then I put the dry rice and stir until it is soaked in oil and becomes yellow-transparent, pour water, 2 polts higher than the rice. The heating is great. boil down a little. And when the water almost evaporates, I turn down the heat and close the lid. As soon as there is almost no water left, I turn off the heating and leave it to sweat. I get rice to rice, a nice brown color, and seasonings to your liking. I love cumin, barberry, at the request of the housekeeper I put whole heads of garlic. Good luck! : flowers: I can imagine how the luminaries will criticize me, but I cook like that and everyone likes it (they weren't in Central Asia)

[strawberry]

strawberry thank you very much .... I also know such a recipe, but it didn't work out for me, the fact is that I tried it in a cartoon and really liked it ... it also turns out rice to rice, only barberry has forgotten what I bought, I I did a lot of frying, then I added meat (steamed beef in a soft sauce), then I stuck rice and garlic, I only had cumin from spices, but it was also very tasty ..... I took steamed rice, it behaves really cool in pilaf. And the color pleased me and the taste, and before I took Krasnodar rice, and I just had porridge, my husband didn't really like it, well, just rice with meat and that's it, but here it is completely different

Yes, Pakat! These are really cool places! They went to Taboshary to buy food: there were mines and Moscow supplies. It was cooler. than in Leninabad and a very beautiful and cozy town. What a pity that we are all so scattered around the world.

strawberry, my husband comes from Leninabad ... his mother taught me how to make pilaf, always with chickpeas ... I just adapted this pilaf for a multicooker - the recipe is on 1 page of this temka

Svetik! I am not yet familiar with the multicooker, but when everything is fried in one dish, it seems to me tastier. Alexandra, thanks for the addition, but chickpeas are not easy to find, so I just didn't mention it. : flowers: And the most "Delicious memories from Leninabad are grandfather with a wooden wheelbarrow, on which an enamel basin-peas-chickpeas. And he screams-bitter garokh! I didn't eat anything tastier. The kids run with him with bowls and until you reach the house there already there is nothing

[strawberry]

strawberry, just in my recipe for a multicooker, everything can be fried in one dish, there is a "baking" mode = frying and modes "pilaf" or "buckwheat" or "stewing", which are suitable for cooking after adding rice

they wrote a lot about chickpeas here, and Hairpin even opened a separate Temko. In any market, you can ask the Uzbeks - they have it, and if not at the moment, you can order

the husband says, he also remembers this grandfather with the garachim garokham - only he put it in a bag torn from a book

[strawberry]

strawberry I, too, with the multicooker only just met personally since August 3, before that I just knew, and then when Ukrainian girls started buying and praising ... well, then you started to boil, and then the prices for multicooker began to rise in Ukraine ... so the excitement began ..... prices are growing like crazy, in only another city they found at normal prices, then people wait for the excitement to subside and you can buy the rest

:)Alexandra! Mom sent me with a bowl. And your husband in Leninabad did not live in the town of a silk factory by any chance? Long? Just wondering how long did that grandfather walk? He was already old.

strawberry, he had a school there, No. 2. Lived two stops from there, st. Bakhor, district Guliston

Long ago ... in 1988 left

:) Svetik! Why did you buy a multicooker? As far as I know, in Ukraine they cook excellently with anything (I have a son-in-law from Lvov). Time saving or a different taste? I have an airfryer and as soon as I bought it, I cooked a lot on it. And then something stopped.