Buhorocha bahsh palov (Pilaf with greens)

                                     

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).

Ingredients:

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

Method:

      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!!!

      Yoqimli ishtaha!!!

Behi palov (Pilaf with quinces)

Hi there everyone!!! Hope everything is just fine and positive on your side:)  Life is full of joy, happiness and fun, just  we have to SEE it, wish to everyone find the way:)  Open your hearts and accept everything-be grateful! I understood that, being grateful is one of the most important secrets to happiness...

So, I am grateful that, today I finally find some time to post a recipe for you guys:)

So today's special is pilaf with quinces:) As soon as they are available in the markets, I get them to cook this dish for my loved ones! Pilaf with quinces has special and unique taste, besides it is very useful for health, especially if you have some problem with your lungs as cough and colds. If you wish to make it vegetarian dish, you can always cook it without meat, just skip the meat part and continue the rest. So the recipe:

Ingredients:

150 ml of clarified butter

400 grams of meat, cut in medium chunks (ribs will go fine)

2 big onions, cleaned and sliced

3-4 big carrots, peeled and cut in thin long strips or flaked (as I like)

3-4 fresh and ripe, but not soft quinces

2,5 cups of rice, (I used basmati, if you're using another type of rice, you can put a little more, as basmati tends to double/triple in size)

Tablespoon of ground coriander

Teaspoon of black cumin seeds

Salt to taste

Heat up butter, then put in meat, fry on a medium heat until beautiful light brown color. Put in all of the flaked/cut in thin strips carrot and onion. Set the fire on low. Put quinces at top of vegetables and cover the lid. (it helps to soften the quinces, so you won't hurt your hand while cutting them)

Let it cook for 20 min. Then open up the lid, take out quinces and cut them in half or quarter, if they are big.

Again put them back on top of the vegetables and cover the lid. Let them cook for about an hour.(Check up every 20 min,  slightly moving the bottom, sometimes, if the carrot is not juicy and fresh enough, it tends to stick to the bottom of the pan, in that case,add in some water-about half cup and continue cooking)

After an hour, carefully take out quinces out of the pot. Add in some salt, spices and finely mix everything. Put quinces back. Layer the rice (finely washed for at least three times) on top of meat and vegetables evenly, helping yourself with a spoon. Carefully add in water to cover the rice for about an inch, set the fire on high and let all the water completely evaporate. Check for saltiness. At the end, carefully mix only the top of the rice with a spoon. Set the fire on low (lowest you have), cover the lid and cook for about 15 min.

Open up the lid, again mix only the rice and put the lid back. Cook for another 15 min or more until rice is finely cooked.
When your pilaf is done, take out quinces and all the meat chunks, finely mix everything. Serve your pilaf and enjoy:)
As always it goes good with "Achchiq chuchuk" -salad with tomatoes and onions, yey!
Yoqimli ishtaha!!! 

Baliq Palov (Pilaf with fish)

"Baliq palov" is famous in those regions, where fish is commonly used for everyday dishes. I know that, this kind of pilaf is very popular among fishermen in Khorezm region. Maybe it is cooked in some other regions too, I just don't have that information, but I'll try to find out. "Baliq palov" can be prepared out of carp or fresh water catfish or any other "meaty" fat fish.
Ingredients:
500 grams of fish (I used my favorite carp)
500 ml of vegetable oil for frying
2-3 onions, peeled ans sliced
3-4 medium sized carrots, peeled and flaked or cut in thin long strips
350 grams of rice
1 tsp of crushed coriander seeds
2/1 tsp of fresh ground pepper
Salt to taste
Cut fish in medium sized chunks. Heat up oil and deep fry the fish over medium heat, until nice golden color. Take out and set aside.

Very carefully pour out all of the oil, but 130 ml. Put in onions and fry over high heat, until onions are transparent, but not browned. Put in carrot flakes, fry for about 10 min, add in all spices and salt, pour enough water to half cover vegetables. Bring to boil, then reduce the heat and cook for 20 min (until almost all water is evaporated). Finely wash the rice and layer evenly on top of the vegetables. Pour enough water to cover the rice for half an inch. Set the heat on high and let all the water evaporate. Check for saltiness. Now, mix only the top of the rice, place fried fish chunks on top, cover the lid and cook over very low heat, for about 10-15 min.

Open up the lid, again, carefully mix only the top of the rice and cook for another 10-15 min or until rice is finely cooked.
At the end, take out fish chunks and finely mix the entire pilaf. Serve with fresh vegetable salad and a pot of green tea, enjoy!

Yoqimli ishtaha!!!

Ma'jun palov (Pilaf with carrot juice)

"Ma'jun palov" is one of the oldest and almost forgotten recipes of pilaf. It is always cooked with chicken (which is perfect for me:) According to our great ancestor Abu Ali Ibn Sina, this kind of pilaf is very useful and healthy, as it is cooked with carrot juice. In our folk medicine "Ma'jun palov" is used as a cure for anemia and for diabetics. Besides, it is really really tasty and nutritious. I just loved it!
Ingredients:
100 grams of any vegetable oil
500 grams of chicken
2-3 onions, peeled and sliced
1.5 kg of carrots
1 tbsp of ground or crushed coriander seeds
1 tsp of cumin seeds
350 grams of rice (I used basmati, but i think any type of rice will go well)
Salt to taste
Peel all of your carrots. Use red and juicy, sweet type of carrot, mine were dark red carrots.

Make juice out of all carrots, but 2-3 pieces. 2-3 carrots must be cut in thin long strips.

Wash up your rice and add in 1 tbsp of salt, then pour very hot water over rice to completely cover it. Mix slightly and set aside.
Now heat up the oil in heavy crock pot and put in sliced onions. Fry over high heat, until onions are transparent, then add in chicken and continue frying until chicken is nice golden in colour. Add in carrots and fry continuously stirring, for about 5-6 min. Add in some carrot juice, just enough to half cover chicken and vegetables.

Lower the heat, half cover the lid and simmer for about 30-40 min. At the end, add in all of spices and some salt to taste.
Finely drain rice and evenly layer over vegetables. Pour carrot juice over rice, enough to cover it for about a half inch.

Set the heat on high and let all of the juice to evaporate. Check for saltiness, add some salt if needed.

When all of the juice is evaporated, lower the heat on very low, slightly mix up only the top of the rice, cover the lid and cook for about 15 min. Then, open up the lid, again mix only the top of the rice, cover the lid and cook for 10-15 min more or until rice is completely cooked.
When pilaf is ready, finely mix the entire pilaf and serve it in a big flat plate. You will see how beautiful and tasty is this pilaf, orange-red in color and rich in flavor! Serve some fresh salad on side. Enjoy your yummy "Ma'jun palov" with your family and friends!
Yoqimli ishtaha!!!

Olma palov (Pilaf with apples)

There are so many recipes of pilaf with different fruits, but most favorite ones are pilaf with quinces, with dried fruits or with apples. Each of these fruits give special flavor and taste to pilaf.
It's better to choose fresh, flavored apples for pilaf, because they will give really special taste to pilaf. The other secret is using clarified butter for this pilaf, as it goes good with the taste of apples and sultana raisins and gives a beautiful yellowish color. This pilaf can be cooked without any meat (for vegetarians). Recipe is for 3-4 servings.
Ingredients:
100 grams of clarified butter
300 grams of meat (beef or lamb,I used chicken)
2 medium sized onions, peeled and sliced
200 grams of carrots, peeled and cut in long strips or flaked
Half cup of sultana raisins
Three apples
300 grams of rice
1 tsp of crushed coriander
Salt to taste
Heat up butter and put in meat. Fry over medium heat until meat is browned. Put in all of the onion and carrots. Set the heat on low and cook for about 40 min under covered lid. Don't forget to stir every 10 min. After half hour, add in salt and coriander.
Cut out the middle of apples with a special knife. If you don't have that kind of knife, then halve apples and remove seeds. Finely wash raisins.

Finely wash rice, layer it on top of the fried meat and vegetables evenly. Pour enough water to cover rice for about an inch or more/less depending on your rice. Set the heat on high and bring water to boil. Tuck apples in to the rice at this stage and let all water evaporate, don't forget to check for saltiness, add some more if needed.

When all water is gone, set the heat on low and cover the lid. After 10 min, open up the lid and carefully mix only the top of the rice, turn apples on other side. Again cover the lid and cook for 20 min more or until rice is finely cooked.
Mix all of the pilaf carefully and serve topping with meat and apples. Enjoy!
Yoqimli ishtaha!!!

Ju'hori palov (Pilaf with corn)

I love to cook "Ju'hori palov", as I am a big fan of corn:) I love it steamed, I love it baked, I love it in pilaf, I love corn fried in salt-I love corn in anyways:)besides it is very useful and healthy, low in calorie and provides with fiber.
Vegetarians can cook without any meat. Just mention that for pilaf, it is better to use baby corns or soft types of corn.
Ingredients:
150 grams of vegetable oil
400 grams of meat (lamb, beef or chicken)cut in big chunks
2 big onions, peeled
3-4 medium sized carrots (300 grams of peeled and striped carrot)
1 big capsicum or 2 small
4-5 soft corns
Salt to taste
1 tbsp of crushed coriander seeds
1 tsp of cumin seeds
350 grams of rice
Prepare your vegetables, thickly slice onions, cut carrots in strips or flake them. Clean capsicum from seeds and just cut in half. Clean corns and wash well, to get rid of that "hair".
Heat up oil and brown meat(I used 2 chicken legs)on a high heat. Set the heat on low and put in all the vegetables on top of the fried meat.

Cover the lid and cook for about 1.5-2 hours. Stir every 20 min. Vegetables must give enough juice, that you won't need any water, but if vegetables are not so juicy and tend to stick to the bottom of the pan, you can add in a little water.
At the end, add in spices and salt.
Wash rice carefully and layer evenly on top of vegetables and meat. Pour enough water to cover rice, for about an inch and set the heat on high. Bring to boil and check for saltiness. Let all the water evaporate and then mix only the top of the pilaf (just rice) and set the heat on low. Cover the lid and cook for about 10-15 min. Open up the lid, again mix only the top of the pilaf. Cover the lid and cook for another 10-15 min or until rice is finely cooked. Take from heat and finely mix the entire pilaf. Serve on a big flat plate placing meat and corn on top. Enjoy!
Yoqimli ishtaha!!!

Macaron palov (Noodle pilaf)

As I mentioned before, "palov" is cooked not only with rice, but also with other substitutes like buckwheat, wheat, mungbeans and pearl barley. There are many types of pilafs that are cooked with noodles and home made macaronis. Today I am posting recipe of "Macaron palov" which is cooked with noodles. You can use any type of noodles, but I think small noodles like elbow or shell types look more beautiful on the plate. Noodles can be grind in food processor, to resemble the rice (which is done often), but I prefer to cook with elbow macaronis as they are small enough and look good.
Ingredients:
120 ml of any vegetable oil (I used corn oil)
400 grams of meat or poultry, cut in medium sized pieces
2 medium sized onions, peeled and sliced
300 grams of peeled and cut in thin strips carrot (yellow one is preferable, but it's not available where I live)
350 grams of elbow macaronis
1 tbsp of coriander powder
1 tsp of cumin seeds
Half a tsp of ground pepper
Salt to taste
Finely heat up oil and brown the meat over high heat (if it is poultry as in my case, fry until nice golden color) and put in onions and carrots, immediately lower the heat and cook under covered lid until carrots are soft for about 40 min. Stir every 6-7 min (no water is required). When carrot is soft and well cooked, add in all the spices and the salt. Layer the macaronis over vegetable and meat evenly. Pour in enough water to completely cover the macaronis.

Set the heat on high and let almost all water to evaporate. Check for saltiness. Lower the heat on very low and cover the lid. Cook for about 10 min and then open up the lid and mix only the macaronis (just the top of pilaf), again cover the lid and cook until macaronis are well cooked, for about 10-15 min more.
When macaronis are soft and cooked, mix finely all of the pilaf and serve on a big plate with fresh vegetable salad. Enjoy!
Yoqimli ishtaha!!!

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.
Ingredients:
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
1 "qazi"
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!
Yoqimli ishtaha!!!

Kartoshka palov (Pilaf with potatoes)

"Kartoshka palov" is relatively new in Uzbek cuisine. It is usually cooked at home and not very many people know about it. As myself, first I tasted it in my in-laws house. My mother in law used to have a very old book about Uzbek cuisine and she always tried some recipes from there. Now this book is mine:)
Today I was reading that book and remembered how tasty was "Kartoshka palov" despite of my "not in love" with potatoes. So I cooked it today and posting it for you, hope you will find it useful:)
Ingredients:
130 gr of vegetable oil (I used corn oil)
300 gr of meat (lamb, beef)
300 gr of peeled and chopped in big chunks onion
2 big tomatoes chopped
400 gr of potatoes, peeled and cut in medium sized pieces
300 gr of rice (I used basmati, as always:))
1 tbsp of ground coriander
1 tsp of cumin seeds
1 tsp of ground pepper
Salt to taste
Heat up the oil well. Fry meat and spices over high heat, until meat will become brown. Add in onions and continue frying. When onions get transparent and slightly brown in color, add in tomatoes, fry about 5 min, then add in potatoes. Fry continuously stirring, until potatoes are half ready.
Wash rice and then layer it evenly on top of fried meat and vegetables. Pour enough water to cover the rice 1.5-2 cm (depends on rice). Bring to boil and check for saltiness. it must be a little salty as rice and potatoes will absorb it.
Let all the water evaporate. Then lower the heat and mix only the top of the rice. Cover the lid and cook for about 15-20 min. Then open up the lid and again mix only the top of the rice , cover and cook for more 10 min.
Take from the heat, mix all the pilaf well, serve on a big plate. Enjoy with fresh salad!
Yoqimli ishtaha!!!

Kiftalik palov (Pilaf with meat balls)

Today I am posting the recipe of pilaf with meat balls. Very good looking and tasty one! I am also posting a video about how to make carrot flakes for pilaf. Usually carrot is cut in thin long strips, but sometimes I find it easier to make flakes, rather them cutting them on my board. Especially when carrots are very hard. Hope you will find it useful:)
Ingredients:
300 gr of vegetable oil
400 gr of meat, grounded
Salt to taste
1 tbsp of ground coriander
1 tsp of cumin seeds
half a tsp of ground pepper
2-3 onions, peeled and sliced
300 gr of carrot flakes
350 gr of rice (I always use basmati, so mention it please when cooking pilaf)
First of all prepare meat balls mixing minced meat with spices and salt. Slightly wet your hands with cold water and form medium sized balls. About 20 pieces. Set aside.
Heat the oil and begin to fry meat balls. Put about 10 balls at ones. Fry until nice golden color. Repeat with other 10. Set fried meat balls aside.
Pour out 100 gr of oil from pot, please be careful, it's very hot. Now add in onions and fry until golden in color. Add in carrots and continue frying until carrots are half done. Pour about 200 ml of water and let it simmer for 30-40 min. Add in salt.
Now wash rice and layer it evenly on top of the fried vegetables. Pour enough water to cover the rice for 2 cm. Set the heat on high and let all the water evaporate, check the saltines and mix only the top of the rice. Place all of the meat balls on top of the rice and cover the lid. Cook over small heat for about 20 min. Open up the lid, again carefully mix the top of the rice and cook for another 10 min. The time of cooking really depends on your rice, if it is soft then it's ready, just try some 4-5 grains before serving.
Now when your pilaf is done, serve on a big plate and enjoy!
Yoqimli ishtaha!!!

Pomidor quymoqli palov (Pilav with omelets in tomatoes)

"Pomidor quymoqli palov" is good looking and delicious variety of Uzbek pilavs. Usually it is made in weddings. I must tell that you should use bigger tomatoes, I didn't have those, so I used small ones. Make 1-2 omelets for a person. I love the taste of these eggs in tomatoes! This recipe is for 4 people.
Ingredients:
120 ml of vegetable oil
200 gr meat (lamb or beef)
3 medium sized onions, peeled and sliced
300 gr of peeled and cut in thin strips carrot
4 big, ripe and hard tomatoes
4 eggs
Salt to taste
1 tbsp of ground coriander
1 tsp of cumin seeds
Heat up the oil and begin to fry meat over high heat until brown. Now add in onions and continue frying until onions are golden. Put in all of the carrot, mix well and cover the lid. Cook on a low heat until carrots are soft, approximately for 40 min. While, prepare tomatoes. Cut just the top of tomatoes and scrub out all the inner meat with a spoon.

Sprinkle some salt in and turn down, just to get rid of the liquid.
Add all the pulp that you scrub out from tomatoes to the cooked carrots. Add in salt and all spices and mix carefully. Cook for another 15 min under covered lid.
Now put in washed rice and layer it evenly with a spoon over meat and vegetables. Add in enough water to cover the rice for about 2 cm. Set the heat on high and let all the water evaporate. Check the saltiness. Now lower the heat and put in tomatoes on top of the rice and push down them slightly. Break up one egg to each tomato. Close the lid and cook for about 20 min. Eggs must be cooked.

Take out all of the tomato omelets very carefully. Now mix only the top of the rice and continue cooking under closed lid for about 10-15 min.
Serve on a big plate and enjoy with your family!!!
Yoqimli istaha!

Grechka palov (Pilaf with buckwheat)

I remember that I see this meal for the first time in my in law's house. In our family we usually didn't use buckwheat for cooking pilaf. We use it just for complimentary meals. But then I see that it is very tasty and useful dish, which has it’s own specific flavor, I start cooking it with a great pleasure. “Grechka palov” is one of many varieties of Uzbek pilafs. The technique is similar to ordinary pilaf, just you will use buckwheat instead of rice. This recipe is enough for 5-6 people.
Ingredients:
100 gr of vegetable oil
300 gr meat
150 gr sliced onion
200 gr peeled and cut in thin strips red carrot
300 gr of buckwheat
Salt to taste
1 tbsp of ground coriander
Heat the oil and begin to frying meat on a high heat with a ground coriander, until it is dark brown, make sure that meat is completely dark brown, as it will give great flavor to the meal. then add in all of the onions and carrots, lower the heat and add 200 ml of water. Let it cook for 40 min. Then add in salt. Wash buckwheat properly about three times, rinsing with a cold water. Now add buckwheat on top of the fried meat and vegetables and add enough water to cover the buckwheat. To check the right amount of water you're adding, run a spoon inside of your pot-if it runs freely, then stop adding water. Don't pour too much water, as buckwheat will become very soft. But if you like it to be soft then it's your choice. Bring to boil on a high heat, check the saltiness and lower the heat. Cover the pot and let it cook until all water will evaporate and buckwheat is soft and ready. If buckwheat is ready and the water still remains, then open up the lid, set the fire on a high level and let all the water evaporate.
Usually it is served in a flat big plate. We believe that it will help to make family closer to each other as you share the same dish:)
Enjoy with your loved ones!
Yoqimli ishtaha!!!

Qovoqli palov (Pilaf with pumpkin)

As I said before, we have different variety of pilafs in Uzbekistan. So today's turn is to pilaf with pumpkin. I like the taste of rice , carrots and pumpkin. In it's turn, pumpkin will also gives special taste to this dish. Try it, you will never be sorry:)
Ingredients:
130 gr vegetable oil
400 gr of meat, cut in big pieces
3 onions, peeled and sliced
350 gr peeled and sliced carrots
300 gr pumpkin with skin, cut in medium pieces
300 gr of long grain rice
2 tbsp of ground coriander
1 tsp of cumin seeds
Salt to taste
Heat up oil and fry onions on a high heat until brown color. Then add in meat pieces and continue frying until meat is brown too.

Then add in carrots and fry until carrots are half done, then add in 600 ml of water and bring to boil, lower the heat, then place all pumpkin pieces on top of the carrots. Let them simmer under half covered lid for about 30 min or until all water is evaporated. Stir time by time carefully, not to mash the pumpkin.

After take out all the pumpkin pieces and set aside. Add in salt and spices to meat and vegetables. Wash the rice and layer it evenly on top of the carrots. Pour enough water to cover the rice for an inch or to the first joint of your finger.

Set the heat on high and let all the water evaporate. Check for saltiness. When it's done, mix only the top of the rice and place pumpkin pieces back.

Close the lid and cook over very low heat for about 20 min. After 20 min, open up the lid and again mix only the top of the rice, cover again and cook for another 10 min.
After take from the heat, take out pumpkin and mix all ingredients well. Serve on a big flat plate and enjoy!
Yoqimli ishtaha!!!

Pomidorli palov (Pilaf with tomatoes)

I love the color of this pilaf! It is very beautiful. Tomatoes give special flavor and you will love it! You can also add some garlic if you want. It is also useful and very nutritious as it contains minerals and proteins. You will feed about 6 people from this recipe.
Ingredients:
150 ml of vegetable oil
250 gr meat (beef or lamb)cut in big pieces
150 gr peeled and sliced onions
About 6 medium tomatoes, blended in food processor or finely chopped (about 400 ml blended tomatoes)
300 gr peeled and sliced carrots
300 gr rice (I used long grain rice)
1 tbsp of cumin seeds
1 tbsp of ground coriander
1 tsp of ground pepper
Salt to taste
Heat the oil well and fry meat until nice brown color. After add in onions and fry until onions are soft and light golden. Now add in tomato puree.

Fry until oil separates out, then put in carrots and fry until carrots are half done.

Now pour in 200 ml of water, set the heat on medium and simmer for 1 hour. Add in salt and spices.

After one hour, wash rice well and layer evenly on top of the vegetables and meat. Pour enough water to cover it for 1 inch and set the heat on high. Wait till all the water will evaporates and then mix only top of the rice. Now set the heat on very low and cover the lid. Cook for 20 min and then open up the lid, again mix only the top of the rice and recover the pot. Cook for another 10-15 min.
Take from the heat and mix well all the ingredients. Serve cutting meat in mouthful chunks and enjoy!
Yoqimli ishtaha!!!

Sholgomli palov (Pilaf with turnips)

In our old folk medicine this meal was used as a cure for problems like kidney stones and liver weakness. Besides it is tasty and healthy recipe. This recipe is old and it is rarely coked in nowadays, so I want to keep our traditions and that's why I am posting it to you.
Ingredients:
50 gr of corn oil
300 gr of meat (beef or lamb)optional, if you like you can make it without
200 gr of peeled and sliced onions
400 gr of peeled and cut in strips red carrot
300 gr (about 5 pieces)of small turnips, peeled and whole
300 gr long grain rice
Salt to taste
1 tbsp of ground coriander
1 tsp of cumin seeds
Cut the meat in small mouthful chunks. Heat the oil and fry meat under covered lid over medium heat. Fry until brown. Add in carrots and onions, set the heat on very low and close the lid. Cook for 30 min and then add in turnips. Continue cooking for another 1 hour. Heat will stay on very low. After add in 150 gr water or meat broth and again cover the lid. After 20 min, add in salt and spices. Wash rice and layer it evenly on top of the vegetables and pour water enough for covering the rice approximately 2 cm.

Set the heat on high and let all the water evaporate.

Check for saltiness. Set the heat again on very low, mix only top of the rice and cover the lid. Cook for 20 min, then open up the lid and again mix only top of the rice. Cover and cook for more 10 min. Take from the heat and mix finely all the "Pilaf". Serve placing all meat on top of the rice and enjoy this healthy meal with your family!
Yoqimli ishtaha!!!

Tuy palovi (Wedding pilaf)

This type of palov is called "Tuy palovi" because mostly it is cooked for weddings. It is rich and good looking pilaf:) Pilafs for weddings is always cooked by men, because in our tradition we held a big wedding parties for 500-1000 people, and several 100 kg of pilafs are cooked for ceremony. Usually yellow carrot is used for this pilaf, but today I find only red ones, but that is also ok:)
Ingredients:
150 ml of oil
500 gr of meat, cut in big pieces
400 gr of yellow carrots, peeled and cut in thin long strips
2 big onions, peeled and sliced
150 gr of chickpeas, soaked for at least for 8 hours, then washed well
100 gr raisins, washed
2,5 cups of long grain rice
Salt to taste
1 tbsp of ground coriander
2 tbsp of turmeric
2 garlic heads
1 tbsp of cumin seeds
Heat the oil, put in meat and fry until brown, add in onions, continue frying. When onions are pale brown, add in carrots. Fry until carrots are half cooked. Add in 600 ml of water. Add in chickpeas while water is cold, or else they will remain hard. Bring water to boil, reduce the heat, add in garlic heads and let it simmer for 50 min, then add in raisins. Continue to cook for 10 min, then add in turmeric, cumin, coriander and 1.5 tbsp of salt. Let it simmer for another 10 min. Took out garlic heads, add in rice, layer it evenly on top of carrots, then add enough water to cover the rice for 1 inch. Turn the heat on high, and let the water evaporate, don't forget to check for saltiness. Mix only top of the rice and close the lid, reduce the heat on very low. After 20 min, open the lid, and again mix only top of the rice,close the lid and then cook for another 10 min. After your rice is soft, take your pot from the heat and mix all of pilaf carefully. Serve and enjoy this heavenly tasty meal!
Yoqimli ishtaha!!!

Sarimsoqli tovuqli palov (Pilaf with garlic and chicken)

Today I cooked "Sarimsoqli tovuqli palov". It is very useful palov, it helps to get rid of different parasites from the body, as garlic is the strong cure for people who suffer from this kind of problems:) Besides it is tasty and nourishing.
Ingredients:
140 gr vegetable oil
400 gr of chicken
2 onions, peeled and sliced
400 gr carrots peeled and cut in long thin strips
4-5 whole garlic, cleaned from first layer
400 gr of rice
1 tbsp of ground coriander
Heat up oil, put all the chicken, fry on a high heat until golden. Add in all the onions and carrots then reduce the heat. Close the lid of the pot and cook for 40 min. Open the lid, and fry on a high heat until oil start to separate. Put in washed rice, then place 4-5 garlic on top of the rice, pour enough water to cover the rice for 1 inch. Let the water evaporate on a high heat, after all the water evaporated, reduce the heat on very low and cover the lid. After 20 min, open the lid and mix only top of the rice carefully, you can take out garlic heads while you are mixing rice, then put it back. Again cover the lid and cook for 10 min more until rice is ready and soft. Take from the heat, take out garlics, then mix the pilaf finely. Serve and put chicken and garlic on top of the pilaf and enjoy this delicious and useful meal!
Yoqimli ishtaha!!!