Samarkand pilaf
Description
The recipe won't take much time. Samarkand plov cannot be called complicated, although fluffy and loose rice doesn't always turn out perfectly. If you choose all the necessary ingredients correctly and follow the instructions in the recipe, you will definitely get a genuine and delicious Samarkand plov. Good luck with your cooking! If you've tried it, please share your feedback in the comments :) Serve hot.
Instructions
- 1
Step 1
1. The recipe for Samarkand plov begins with gathering all the necessary ingredients. Chickpeas should be soaked in cold water in advance.
- 2
Step 2
2. Pour oil into a cauldron and heat it well. Wash the meat and dry it. Cut into medium pieces and place into the hot oil.
- 3
Step 3
3. Peel the onion and chop it. Add to the meat and fry until golden brown.
- 4
Step 4
4. Wash, peel, and shred the carrots. The distinctive feature of this pilaf is the large amount of carrots, so there should be plenty of them. Transfer to the cauldron and cover with a lid. Let it cook for 15–20 minutes, stirring occasionally.
- 5
Step 5
5. When the carrots become soft, you can add chickpeas to the cauldron.
- 6
Step 6
6. After the chickpeas, add the raisins to the pot.
- 7
Step 7
7. Sprinkle with a pinch of cumin.
- 8
Step 8
8. Rinse the rice thoroughly and add it to the pot. Season with salt to taste and level the rice in the pot.
- 9
Step 9
9. Pour boiling water over the rice so that the water level is slightly higher than the rice.
- 10
Step 10
10. On high heat, evaporate most of the water.
- 11
Step 11
11. When the water has evaporated, shape the rice into a mound, add a bit of cumin, and cover with a lid. Simmer over low heat for about 20 minutes until fully cooked. Samarkand plov is almost ready. The only thing left is to layer it on plates (rice, carrots, and meat) and serve.