Plinth pilaf

Preparing lean pilaf There is a huge number of recipes for cooking pilaf. It is even cooked with meat and sweet, with the addition of dried fruits. The taste of such pilaf is very specific and is more popular in the east. There he uses daily, while significant events never happen without a specially prepared pilaf - a wedding, a memorial, about the birth of children, etc. In everyday life, the preparation of plov is occupied by women; pilaf for any event is prepared by men or specially invited masters to cook pilaf - ashpazy. The choice of spices for pilaf is a wide and open topic. On sale there are special mixtures for this dish. We seasoned the pilau with a mixture of hops-suneli and two generous pinches of ground pepper. For pilaf try to find the most robust and transparent grade of rice with medium-long grains. Do not use popular Indian or Thai varieties of rice, such as basmati or jasmine. These varieties are too soft and quickly boil, they will turn into porridge in pilaf. It is best to look for Uzbek or Tajik rice (devzira, oshpar and others) in the markets, or to take Italian rice, intended for cooking paella. This rice is prepared longer and thanks to it in the finished pilaf it remains friable and fragrant.

Preparing lean pilaf There is a huge number of recipes for cooking pilaf. It is even cooked with meat and sweet, with the addition of dried fruits. The taste of such pilaf is very specific and is more popular in the east. There he uses daily, while significant events never happen without a specially prepared pilaf - a wedding, a memorial, about the birth of children, etc. In everyday life, the preparation of plov is occupied by women; pilaf for any event is prepared by men or specially invited masters to cook pilaf - ashpazy. The choice of spices for pilaf is a wide and open topic. On sale there are special mixtures for this dish. We seasoned the pilau with a mixture of hops-suneli and two generous pinches of ground pepper. For pilaf try to find the most robust and transparent grade of rice with medium-long grains. Do not use popular Indian or Thai varieties of rice, such as basmati or jasmine. These varieties are too soft and quickly boil, they will turn into porridge in pilaf. It is best to look for Uzbek or Tajik rice (devzira, oshpar and others) in the markets, or to take Italian rice, intended for cooking paella. This rice is prepared longer and thanks to it in the finished pilaf it remains friable and fragrant.

Ingredients:

• Long grain rice 2 tbsp.
• Onions 1 pc.
• Carrot 2 pcs.
• Pepper sweet 1 pc.
• Tomato paste 3 tbsp. l.
• Olive oil 4 tbsp. l.
• Garlic 2 cloves
• Parsley fresh 1 bunch
• Salt 1 tbsp. l.
• Mixture of hops-suneli 1 tsp.
• Pepper black ground 2 pinch

Instructions

• Step 1 To prepare lean pilaf you will need: 2 cups of rice, 2 carrots, onions, sweet peppers, tomato paste, a pair of garlic cloves, vegetable oil and spices.
• Step 2 Go through the rice, wash it, transfer it to a cast-iron pot or deep frying pan, pour three glasses of water, salt and place on a small fire. Cover and cook until done. Stirring is not necessary.
• Step 3 While rice is boiled, prepare the vegetables. Brush onion, pepper and carrots, cut into strips and send roasted to a heated frying pan.
• Step 4 When you lightly fry vegetables - add tomato paste and spices to them. Add a little boiled water, cover and simmer 10 minutes over a low heat.
• Step 5 When the vegetables are extinguished - stir them with rice and simmer the pilaf for another 5 minutes under the cover. Then add a pair of cloves of garlic, cover again and let it brew. Sprinkle the pilaf with chopped greens before serving.