Tajik pilaf
Description
The dish is prepared without unnecessary complications. In fact, cooking Tajik plov at home is quite simple, and the ingredients, if you look closely, are quite affordable. The only expensive ingredient is lamb, but even that can be replaced, for example, with beef or any other meat. Although, of course, it won't be an authentic Tajik plov anymore :) However, you definitely can't do without a kazan or at least a heavy-bottomed pot. 1. Pour water over the chickpeas and set aside to soak. Take out the meat as well, let it thaw. 2. Prepare the vegetables. Slice the onion into half-rings or chop it in a blender, and cut the carrots into thin strips. 3. Place the kazan over heat and pour in vegetable oil. This is exactly the case when you can't ruin porridge with too much butter, so pour generously :) 4. Cut the meat into cubes and throw it into the hot oil. Once the meat has developed a crust, add the onion, carrots, and cumin. Fry until cooked, stirring constantly. 5. As soon as the carrots have softened, pour water into the kazan and add the soaked chickpeas. Bring to a boil. 6. After boiling, reduce the heat and cook under a lid until the meat and chickpeas are fully cooked. Season well with salt and stir the broth thoroughly. 7. Rinse the rice and add it to the mixture in the kazan. If a lot of water has evaporated during cooking, you can add a bit more—water should cover the rice. 8. Simmer everything together over low heat for another half hour until the liquid has evaporated, stirring the rice occasionally, but try not to disturb the bottom layer of fried ingredients. Ready! When serving, first place the rice on the plate, then the fried mixture, and finally pour over the flavorful juice released during cooking. You can garnish with fresh herbs, chili pepper, and serve with red wine. The finished dish is ready to be served.