Hi everyone!!! Its summer in Uzbekistan, weather is so pleasant, days are so hot and I am enjoying it for sure:) I love summer, maybe its because I was born in this beautiful season:)
We just got back to Uzbekistan. My Tashkent is so beautiful! Fruits are so sweet! Flowers, trees are so amazing! I have all of my friends and family around me, calling me everyday, just to hear my voice and I feel so loved and happy! I love you all so much!!! I thank Universe for everything!!! I want to believe that you are also happy and joyful...I pray for that...
So, I am here with another recipe which is being requested for many times:) This kind of pilaf is very popular in Bukhara region and it is mostly made in spring times, when greens are fresh. It helps to strengthen immune system and gives all needed vitamins and nutrition that human body needs in spring time. Greens are used instead of carrots (mostly spinach, coriander and dill are used, but you can also use your favourite greens).
150 ml of clarified butter or vegetable oil
300 grams of meat (beef or lamb), cut in big chunks
2 onions, peeled and largely chopped
Big bunch of spinach, bunch of fresh coriander (all together 350 grams of chopped greens)
2,5 cups of rice
Salt to taste
1 tbsp of ground coriander
1 tsp of fresh ground pepper
Finely heat the oil and brown meat over high heat.Add in onions and fry until onions are soft.
Lower the heat and evenly layer all of the greens on top of the fried meat and onions.
Finely wash the rice and immediately layer over greens, mix carefully and add in 1 cup of water.
Set the heat on high and wait until it will come to boil. You will see how greens will start to give their juice and cover up the rice, which is the reason why we don’t put much water. Add in salt and spices. Observe your pilaf; if juice of the greens and poured water will not be enough to cover the rice for 2 cm, then you can add in a little more water. Or if greens are too juicy and will give too much juice, you can reduce the water carefully with the spoon. This is the tricky stage, as you can't predict the juiciness of the greens. Let it boil and wait until all the liquid is evaporated. When all water is evaporated, mix only the top of pilaf, set the heat on low, cover the lid and cook for about 20 min. Open up the lid after 20 min and again mix only the top of the pilaf and cook for 10-15 min more or until rice is properly cooked.
When pilaf is ready, finely and carefully mix all of the pilaf. You will see how the colour will turn out to be slightly greenish. Mmmm, this pilaf tastes just heavenly!!! Serve it with fresh salad made of just tomatoes and onion on side.
Enjoy! With lots of love!!!