Pilaf with raisins
Description
The dish is prepared without unnecessary complications. Pilaf with raisins is rightfully called "Bukharan," although in ancient Bukhara, where this wonderful recipe originated, it has another name – "oshi-sopi." This rich, hearty, and beautiful dish is prepared both for special celebrations and important events – where special masters, "usto," are responsible for cooking pilaf at large gatherings – and at home for a smaller family circle. In both cases, raisins are necessarily added to the pilaf, and not just any raisins, but specifically "kish-mish," preferably of the "sayagi" variety (dried in the shade). Its sweet notes and wonderful aroma give the pilaf such a distinctive flavor that Bukharan pilaf cannot possibly be mistaken for any other. Once ready, the dish can be served.
Instructions
- 1
Step 1
Rinse the meat, pat dry, and cut into large flat pieces (about 150 g each).
- 2
Step 2
Slice the onion into half-rings. Place half of the onion in the bottom of a small pot, then add the meat and the remaining onion. Pour 2-3 cups of clean cold water over it and set on the stove. Bring to a boil, skim off the foam, then simmer over low heat with the lid on for about 40-50 minutes.
- 3
Step 3
Boil rice in a large amount of boiling salted water. About 5 minutes before it's done, drain it in a colander—the rice should remain slightly undercooked.
- 4
Step 4
Cut the carrots into thin strips.
- 5
Step 5
Saffron pour hot water (for 1 teaspoon - about half a cup).
- 6
Step 6
Place the pieces of meat on the bottom of the cauldron, pour in a couple of glasses of the broth in which it was cooked. Then add carrots, spices, and raisins. Next, evenly spread the rice on top, season with salt, and cover with a lid. Bring to a boil and cook over low heat for 40–45 minutes. Do not open the lid during cooking (if the lid does not seal tightly, wrap the cauldron with a towel).
- 7
Step 7
Try the rice—if it is almost done, place a pan with oil over the fire and, when the oil begins to boil, pour it over the surface of the rice.
- 8
Step 8
Carefully stir the rice, trying not to disturb the layer of carrots, then pour in the saffron infusion. Mix the rice once again and let it sit covered over heat for another 10 minutes. Do not stir the finished plov under any circumstances—first place the rice onto a flat serving dish, then the carrots and raisins, and on top, the meat. If you've done everything correctly, the plov should turn out fluffy, colorful (some grains white, others yellow from saffron), aromatic, and incredibly delicious!;) Serve it with strong tea—it's the perfect accompaniment to Bukharan-style plov with raisins.