Fergana Plov
Description
The dish is prepared without unnecessary complications. If your pilaf sometimes turns out more like porridge, try making Fergana-style pilaf using this recipe, and you'll get a genuine traditional Uzbek dish. The recipe is simple; the main thing is to be attentive. Good luck! The ready dish can be served at the table.
Instructions
- 1
Step 1
1. The classic Fergana plov recipe calls for lamb and tail fat. However, it can be slightly modified using the ingredients you have at home.
- 2
Step 2
2. In a deep cauldron (or other pot suitable for cooking plov), melt the fat over high heat. When enough fat has rendered, remove the pieces of fat, then add a little vegetable oil to the rendered fat.
- 3
Step 3
3. Peel the onions and chop coarsely. Add to the pot with the hot oil.
- 4
Step 4
4. The onion should essentially simmer in oil, making sure it doesn't burn.
- 5
Step 5
5. After a few minutes, you can start cooking the meat. It needs to be washed, dried, and cut into portion-sized pieces (it's better to do this in advance).
- 6
Step 6
6. After 3-5 minutes, the meat will begin to brown and develop an appetizing crust.
- 7
Step 7
7. It's time to add the carrots. They need to be washed, peeled, and cut into thin strips beforehand.
- 8
Step 8
8. Season the meat with a pinch of cumin.
- 9
Step 9
9. If desired, you can add more turmeric and paprika.
- 10
Step 10
10. Add whole garlic heads and chili pepper pods to the cauldron.
- 11
Step 11
11. Pour water into the cauldron to cover all the contents.
- 12
Step 12
12. Taste and, if necessary, add salt or spices. Simmer for about 1 hour, covered tightly with a lid. Then remove the garlic and pepper and place them on a separate plate (but do not discard). Add the rice, previously rinsed and soaked in cold water, to the pot.
- 13
Step 13
13. The pilaf must be simmered over low heat without a lid until all the water has evaporated.
- 14
Step 14
14. It's time to return the garlic and pepper to the cauldron, cover with a lid, and simmer over low heat for another half hour. That's it—the traditional Fergana plov is ready, even when prepared at home.