Zirvak for pilaf for future use

Zirvak for pilaf for future use
Category: Recipes
Ingredients
Rice 200 g
Lamb (pulp) 200 g
Carrots 200 g
Lard 70 g
Onion 100 g
Spice
(cumin, barberry, ground coriander,
red pepper) one pinch at a time
Salt to taste
Cooking method

Cut the meat into slices, the onion into rings. Mix both products, sprinkle with spices and salt and leave in a cool place to marinate overnight. The next day, heat the boiler, melt the lamb fat, cut into cubes, remove the greaves and continue heating for another half hour. Cool slightly, add the marinated meat with onions and fry until half cooked. Dice the carrots and fry with the meat until cooked. Remove the boiler from the heat, cool the zirvak to room temperature. Then transfer to a clean pottery pitcher or an enamel pot with a tight-fitting lid and place in a cool place. If anything is described in a non-culinary way, I apologize and hope that you will correct it with an experimental cooking. The described recipe and technology turned out to be so perfect that no changes had to be made during experimental preparations. Zirvak is stored for future use for two months, and even longer in the refrigerator. Such long-term storage is ensured due to the large amount of fat, which solidifies, forming a dense hermetic layer on top of the meat with carrots. Zirvak prepared in this way in large quantities can be used as needed and depending on the number of diners. To do this, put the required portion of zirvak in a preheated boiler, pour water at the level of the contents of the boiler, let it boil and add the washed rice. Cook pilaf in Fergana style (see recipe number 1). Zirvak saves the hostess time for the future and 10-15 portions of pilaf can be cooked in 30-35 minutes.
PLOV FROM NOODLES (UGRA PALOV)
This variant arose, like wheat pilaf, in lean years for rice in Tajikistan. Here it is prepared by the population living in the neighboring regions of this fraternal republic, where both Uzbeks and Tajiks live together. Cooked at all seasons. Good taste, nutritional properties are not inferior to real pilaf. Knead the hard dough on the egg, knead it well, roll it into a ball and leave under a napkin for 10-15 minutes. Then, using a long rolling pin, roll it out into a juicer 2-3 mm thick and cut into short thin noodles, dry in the sun or in the oven. In boiling oil or melted lamb fat, fry the slices of meat along with the onion rings until golden brown. Then put the carrot strips, pour water at the level of the contents of the pot, add salt and spices after boiling. Simmer for 35-40 minutes. When the zirvak is ready, cover the dry noodles with an even layer, do not pour water. The noodles are cooked using the steam generated from the carrot juice. If necessary, sprinkle with warm water on top so that the noodles do not stick to each other. When ready, remove heat and cover with a bowl for 15 minutes. When serving, they are laid on a dish in a slide, sprinkled with chopped green onions. For the dough: 200 g flour, 1 egg, 2 tablespoons of warm water, salt on the tip of a knife. For zirvak: 150 g of meat, 50 g of lard, 100 g of carrots, 50 g of onion, salt and spices to taste.

The dish is designed for one serving
Note
Here I found pilaf recipes (there are a lot of them on the site, 45 pieces + salads and green tea for them)

An ancient peculiar way of long-term storage of food, in this case the preparation of pilaf, which arose long before the appearance of refrigerators. This method has long been forgotten by everyone, but still.Zirvak is prepared for future use during cool periods of the year, from November to April.