Saturday, October 16, 2010
Qazi palov (Pilaf with horse meat sausages)
This variety of pilaf in ancient times was famous among cattle breeders as a great source of energy and nutrition. Usually it is cooked in Tashkent and mostly in winter time. This very high calorie dish is not recommended for the people who suffer from high blood pressure and stomach ulcers.
Tastes amazing! The flavor of horse meat sausages - "Qazi" goes so good with carrot and rice! Before cooking "Qazi palov" you should cook "Qazi" as in my recent post about "How to cook "qazi"" and set the sausage aside.
100 gr of oil
3 big onions, peeled and sliced (about 250 gr)
4-5 carrots, peeled and cut in thin long strips or flaked (about 300 gr)I used unusually red carrots as I couldn't find regular orange ones:)
300 gr of rice, I as always used basmati
Broth of boiled "qazi"
200 gr of chickpeas soaked for at least 8 hours (optional, you can do it without)
1 tbsp of gorund coriander
1tsp of cumin
Salt to taste
Heat the oil well. Put in onions and fry until nice golden color.
Add in carrots and fry until half done. Pour in enough broth to cover the carrots for about half inch and immediately put in chickpeas. Broth must be completely cooled, if you are using chickpeas, if you are cooking it without, than you can pour hot broth.
Now bring to boil and then, lower the heat, half cover the lid and cook it for about 40 min or until chickpeas are soft and almost all broth is evaporated. Don't forget about spices:)
After, put in whole of "qazi" on top of the carrots (in my case it was half of "qazi" as the rest was gone:))
and layer washed rice all over "qazi". Layer the rice evenly.
Pour enough broth to cover the rice for about 1.5-2 cm and bring to boil. If you are out of broth, then you can use water for that purpose. Boil it over high heat until all water is evaporated, don't forget to put in salt. After all water has evaporated, mix only the top of the rice and lower the heat. Cover the lid and cook for 15- 20 min, then open up the lid, again mix only the top of the rice and cover the lid. Cook for another 10 min. Take from heat and mix all of the pilaf. Take "qazi" out and slice.
Serve on a big plate and enjoy with your dearest ones!