Tajik plov
Description
The dish is prepared without unnecessary complications. Try making Tajik plov. The recipe will amaze you with its taste, and the blend of spices will pleasantly surprise you, impressing you with its unique qualities. Prepared with beef and legumes, it acquires new flavor characteristics, while the spices fill it with aroma and add a pleasant piquancy. I recommend giving this dish a closer look and adding it to your cookbook. Serve the finished dish at the table.
Instructions
- 1
Step 1
1. Soak the chickpeas in advance, for at least six hours—preferably overnight. About an hour before you start cooking, place the rice in warm water.
- 2
Step 2
2. Rinse the meat and pat it dry with a paper towel. Cut it into medium or small pieces.
- 3
Step 3
3. Peel the onion and carrot, wash them. Cut the onion into half-rings and the carrot into thin strips.
- 4
Step 4
4. Take a kazan, heat it until hot, pour in sunflower oil. Heat the oil over high heat until it starts to smoke. Add the meat to the kazan. Sear it until browned. Then add onion and carrots. Continue cooking over high heat until the carrots are half-cooked. Pour in cold water and bring to a boil. Once the water boils, reduce the heat to low. Meanwhile, drain the water from the chickpeas, rinse them, and add to the meat.
- 5
Step 5
5. Rinse the rice under running water and place it in a pot. Add salt, pepper, and spices to taste.
- 6
Step 6
6. Increase the heat and simmer until the rice is cooked. Once the rice has absorbed the water and is fully cooked, reduce the heat to the lowest setting. Cover with a lid and let the pilaf simmer for 20 minutes. The Tajik plov is ready. Transfer it to a serving dish and sprinkle with fresh herbs.