Tashkent Plov
Description
The recipe won't take much time. How is Tashkent-style plov different from other kinds? First of all, it includes chickpeas. Thanks to the chickpeas, the plov acquires a denser texture and a richer, more interesting flavor. Instead of vegetable oil, tail fat is ideally used. As a result, the dish turns out to be incredibly delicious and aromatic! Serve the plov with fresh vegetables, pickled onions, grated radish, and hot tea. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients. You can use any meat, ideally lamb or beef, preferably on the bone. I have lamb ribs.
- 2
Step 2
Before starting to prepare pilaf, soak the chickpeas in water for several hours. I usually leave them overnight.
- 3
Step 3
In a cauldron, heat the oil, add the sliced meat, and sear over high heat until a golden-brown crust forms.
- 4
Step 4
Add the onion cut into feathers and, stirring occasionally, fry until golden brown.
- 5
Step 5
Add the carrots cut into strips and fry everything together for another 10 minutes.
- 6
Step 6
Add chickpeas.
- 7
Step 7
Pour hot water over everything, enough to cover the contents, and place the garlic in the center. The garlic should be left whole—only trim the roots and remove the outer layer of skin. Add salt and spices to taste, and as soon as everything comes to a boil, reduce the heat so the meat simmers gently. Let it cook for 1 hour.
- 8
Step 8
Then add the washed rice.
- 9
Step 9
Add boiling water until it covers the rice by about 1 cm, increase the heat to maximum, and cook until the rice absorbs all the water. Then reduce the heat, gather the rice into a mound in the center, cover with a plate, place the lid on top of the pot, and cook for another 10 minutes.
- 10
Step 10
Then remove the pot from the heat, wrap it in a towel, and let it sit for another 20–30 minutes. Tashkent plov is ready. Gently stir before serving.
- 11
Step 11
Place the pilaf onto a serving dish, then arrange the meat and garlic from the pilaf on top. You can sprinkle the dish with fresh herbs.