- chickpeas – 220 g
- lamb pulp from the sternum or from the loin – 1-1.2 kg
- fat tail fat – 300 g
- carrots – 1 kg
- medium-sized onions – 3 pcs.
- heads of garlic – 2-3 pcs.
- rice varieties laser – 1 kg
- raisins raisins – 100 g
- refined vegetable oil – 250 ml
- drinking water – 1.5 l
- chili pepper – 1 pc.
- sugar – 1/2 tsp.
- cumin – 1.5 tsp.
- ground paprika – 1 tsp
- barberry – – 1 tsp
- ground black pepper – 1 tsp.
- turmeric – on the tip of a knife
- salt to taste
STEP-BY-STEP COOKING RECIPE
Prepare chickpeas for Tashkent pilaf. To do this, pour it into a saucepan and fill it with plenty of water. Leave it on for 24 hours. Discard the chickpeas in a colander and rinse with running water.
Cut the lamb pulp for pilaf into 8-10 pieces. Measure out 100 g of fat tail fat and cut into 1 cm cubes. Chop the carrots into thin strips 5–6 cm long. Cut the onion into half rings. At the heads of garlic, cut off the root part and remove the top layers of the husk, leaving only the thinnest.
Prepare rice for Tashkent pilaf. Rinse it seven to eight times with plenty of water until it turns clear. Then cover the rice with warm water (37 ° C) and salt generously and leave for 1 hour. Pour the kishmish with a little hot water.
Prepare zirvak for pilaf. Heat oil in a cauldron over high heat until a white haze appears. Dip the diced fat and a large piece of fat into it. Fry until golden brown. Do not stir the small fat cubes. Turn a large piece so that it is fried on all sides. Place on a plate with a slotted spoon.
Put lamb in a cauldron with boiling fat and fry until the liquid and golden crust evaporate on pieces. Then add the onion and sauté until light yellow. Smooth the meat with the onion, spread the carrots on top.
At the stage of cooking pilaf “first water” pour 1.25 liters of hot water into the cauldron. Squeeze the carrots with a slotted spoon and immerse the heads of garlic and chili peppers in the future zirvak. Add sugar and all the spices by rubbing the cumin with your fingers.
Place the chickpeas on top of the carrots and flatten. Simmer for 40-60 minutes without a lid. In the middle of the process, remove the heads of garlic and peppers, and set aside. Dip a piece of fried fat into the zirvak. Simmer until most of the water has evaporated so that a layer of rice can be safely laid on top of the zirvak. At the end, salt heavily (more than necessary).
Drain all the water from the pilaf rice. Place the rice on top of the zirvak and flatten. Pour hot “second water” through a slotted spoon so that the water does not “hit” the rice layer. Add enough so that it barely reaches the top grains. Smooth the rice again and add a little salt.
Increase heat to maximum. Zirvak and water should boil evenly and give powerful steam that will process the rice. Then he will “take” as much liquid as needed. The water should evaporate to a layer of zirvak.
“Close” pilaf. Try the rice first: it should be dry but almost cooked (the inside doesn’t crunch). Gently, with a slotted spoon, collect the rice with a hemisphere from the walls to the center. Sprinkle with raisins and chilli on top. Use a thin stick to make several holes to the bottom of the cauldron.
Pour a teaspoon of hot water into the holes. Smooth the surface. Close the cauldron tightly and reduce heat to low. Cook for 30 minutes. Remove the fat tail fat together with the lamb pulp. Cut the meat into small pieces and the fat into thin slices.
Place rice, carrots, chickpeas and raisins in a heap on a large flat dish (lyagan). Spread the meat on top. Place fat tail fat petals on the edge of the dish directly on the Tashkent pilaf. Place the heads of garlic and peppers on top.