Pilaf with chickpeas: recipe for a popular Uzbek dish

Nut, which is also called nahat and shish, onthe Russian market appeared relatively recently. However, in the eastern kitchen it has been used for centuries: Turkish peas are placed in Arabian dishes, for example, in falafel and hummus, over time it has gained popularity among North African, North American and Asian chefs. The product contains a large amount of protein, due to which, in its nutritional properties, it easily replaces meat, while the fat content of the food itself is significantly reduced. Barley pea is another of the many names of chickpeas - they are added to salads, canned food, snacks and even confectionery. But we suggest using it for other purposes - we make pilaf with chickpeas. This is an ideal option for a large company - guests will be satisfied and satisfied. Each recipe has its own merits and nuances. Therefore, we suggest to study the following culinary instructions and, choosing the suitable one, to prepare an appetizing pilaf with chickpeas. We are sure you will be satisfied!

Traditional Pilaf with lamb and chickpeas

The benefits of turkey peas can be talked for hours. As mentioned above, it is rich in proteins, which is why it is often used for cooking Vedic and vegetarian dishes. After all, people who profess a certain religion and adhere to the corresponding views, do not eat meat. Nut, which is the source of vital nutrients for humans, makes up for their loss. It contains magnesium, phosphorus, as well as potassium, minerals, B vitamins and iron. However, this does not mean that the Turkish pea is suitable only for vegetarian cuisine. Lovers of meat can add it to salads and second courses. Right now we propose to master the first recipe, which is ideal for cases when it is necessary to feed a large company. Pilaf with juicy lamb turns out to be insanely aromatic and incredibly appetizing. Ingredients:

200 grams of chick pea
slightly more than 0.5 kilograms of round grain rice
800 grams of juicy, fresh mutton
two large bulbs
560 grams of orange carrots
garlic head
hot chili
ten grams of table salt
four grams of dried zira

Cooking method: Whatever recipe of oriental cuisine you take, such dishes always have one feature - they assume the use of a large number of spices. Arab, Turkish and Asian dishes are often very fragrant, with a sharp taste. Not every organism is able to cope with such food, therefore, if you have a problem stomach, it is better to abandon these products, otherwise you risk finding yourself in a hospital bed: there may be an exacerbation. We offer a universal recipe that will suit everyone. Specially add a little zira and garlic, they will give the dish a light aroma, while the taste will remain rich and restrained. We start cooking: about an hour and a half before the start of the main culinary procedure, pour the peas with cold, purified water. Rinse rice thoroughly and soak it in the same way. Thanks to this simple method, the croup will be much quicker on fire. This recipe suggests the use of mutton, however, if you want to cook a more dietary dish, take beef or chicken. Cut off the excess veins, then chop it into large cubes the size of three by three centimeters. Remove the onion from the onion and chop it into thin semirings. Peel the carrots and cut them with straws. To cook pilaf, it is best to use metal kazan, but if there is not one in your house, it does not matter. Take a pan or a saucepan with a thick bottom. Put the dishes on a small fire, wait until it is sufficiently heated, pour oil into it. As soon as it starts to hiss, place onion and fry, stirring occasionally until a dark golden, almost brown shade appears. Now add lamb here. The recipe is divided into two parts, or rather, the dish goes through two stages: frying and quenching. Therefore, in the first stage, all the ingredients are cooked on high fire, and after - about in the middle of the culinary procedure - the flame will need to be reduced. When the meat is covered with a crust and changes color to a darker one, pour the carrots into the dishes. Hold the food on the stove for another five to eight minutes. Once the vegetables are softened, pour them with hot water. Now rinse the chickpeas under the faucet, dry it and put together with the cleaned cloves of garlic to the above ingredients. Enter the pepper, cut into thin slices in advance. Then lightly salivate the dish, you can even slightly overdo it with this product. After all, when you add rice, the latter will absorb excess salt. Cook at maximum heat for about ten minutes, then remove and set aside chili and garlic. The recipe is smoothly approaching completion, there is very little. So, pour into the dirvak - that's the name of lamb, fried with vegetables, - washed and dried rice. Using a spoon, evenly distribute it throughout the pan, make it a few holes through which the steam will come out. After about seven minutes, return to the dish garlic, pepper, then sprinkle it with a mortar rubbed with a mortar zira. If desired, add barberry or rosemary. It's time to reduce the fire, at this point the pilaf will languish. If you notice that the ingredients burn, it means that at the very beginning you did not add enough water. Correct the mistake and do it now. Cover the dishes with a lid and leave the food for half an hour. After the specified time, carefully mix the pilaf and cover on the table. This nourishing and fatty dish is better served with fresh or salted vegetables, do not forget about the greens, it fits perfectly with meat. If you want, you can prepare a light vegetable salad, the recipe of which can be found on our website.

Pilaf in Uzbek

We offer to evaluate another recipe for "male"dishes with turkish peas. This time the composition of pilaf includes not only vegetables and lamb, but also soft golden raisins. The berries will give your creation a juicy and piquant, slightly sweet taste. Attention, that pilaf turned out friable and gentle, it is necessary in advance - for an hour, and it is better for two before the beginning of all preparations - soak rice and chickpeas in cool water. Then be sure to rinse them, otherwise the dish can go cloudy. With regard to seasonings, here each cook decides how much and how much to add them. A standard set of spices for Uzbek plov is a zira, cardamom or turmeric, ground peppers, barberry. Now let's act, not reason. Ingredients:

900-1000 grams of lamb pulp
1 kilogram of rice (you can use any product: round grain or long grain, steamed or plain)
75 grams of chick pea
650 grams of white onion
two small (without top) spoons of sea salt
55 grams of raisins
six pieces of large carrots
three heads of garlic
black ground pepper - optional
200 milliliters of vegetable oil
four pinch of coriander and the same amount of zira
saffron

Cooking method: The traditional recipe for oriental pilaf usually includes lamb. The meat is rather fat and very satisfying, so not everyone loves it. If you also belong to this category of eaters, you can step back from the rules and use a more delicate product, such as beef or pork. As for rice, it is better to buy steamed, and for want of such, take the usual cereals of good quality. The dishes are recommended to choose metal, with dense heavy walls. And ideally, of course, you need to cook pilaf at the stake. Barley pea itself is quite hard, so it is preliminarily lowered into cool water. In order to soften the chick, it will take about six to seven hours, so to soak it better in advance, for example, from the night, and in the morning it will only be necessary to cut the ingredients and cook them. By the way, if you want to quickly cope with the food, we recommend you do the same with rice - pour it with purified water and let stand for about 120 minutes. Groats will swell and go much faster on fire. So, remember the recipe and follow the instructions. Carefully use a knife to remove the carrot from the skin, then cut it with straws of medium thickness. The product, previously cleaned, chop into small cubes. To make the dish tender, always remove all the excess lamb from the lamb: film, veins, as well as fat. Last while take away, it is still useful to you. Now chop the meat into very large chunks, and immediately after cooking the plov, cut it into small cubes. Especially this recipe is useful if you put out the food in the cauldron at the stake. Then the mutton will not dry up, on the contrary, it will turn out insanely juicy and tender. When taking the case, turn on the cooking zone to maximum and heat the dishes, then pour into it a little less ½ cup of oil. Use a cleaned product without a smell, for example, cotton, otherwise the dish may slightly be bitter. Pour half of a portion of onions, fry until a brownish-golden hue appears. Some housewives add to the recipe fattening fat, but this option for fans of fatty foods. We propose to reduce the caloric content and harmfulness of food by using scraps from lamb. Add them to the onion and brown. The dish will leave a fragrant, satisfying, but at the same time gentle and moderately fat. Obtain the cracklings with noise. They can be added to the future pilaf or put on the table in the form of snacks. In this case, sprinkle the products with salt and serve with strong alcohol. For sure, such a meal will be especially cheerful for men! The turn of meat has come. Note that often when laying in duralumin Kazan it starts to burn heavily. To prevent this from happening, take into account a small tip: well lubricate the hot dishes with oil, pour a handful of chopped onions into it, and then lamb. If you cook in a cast-iron dish, then you do not have to resort to this method. Fry the product on high heat for about 20 minutes, stirring occasionally. Then add the remaining onions; when it brightens and becomes more transparent, enter the carrot. It's time to put the kettle and boil water, which will be needed for further cooking. Rinse the chickpeas so that it is slightly stacked. Then pour it to the previous ingredients, level the mass with a spoon. Hand over the raisins with cool water, then dry it with a towel and enter into the zirvak. Pour all the boiling water so that it only slightly covers all the products. Now you need to prepare seasonings for the future pilau. This is done in the following way: in the same proportions, combine salt, ground red and black peppers in a deep pial, you can add a little dried tomatoes, coriander, and also salt. Please note, all these fragrant ingredients included in the recipe are highly individual. So do not be afraid to experiment and come up with your own combinations. Pound the seasonings in a mortar, pour the dry powder into a boiling dirvak. Now, in a separate dish, crush the saffron, dilute it with a spoon of sauce from pilaf, stir whisk and pour into the dishes. Saffron will give the dish an unforgettable aroma and a peculiar shade. Peel the garlic, without dividing it into denticles, put whole in a dish. The last leave for ten minutes to boil, then remove the garlic and set it aside. You are almost finished, there is not much time left for cooking. Rinse the swollen rice again; when enough water is drained, place the rice over the food. Note that the mixing of ingredients in any case it is impossible - the croup should be on top. Spend a spoon to spread it over the entire surface of the dish. Now pour out hot water here, so that it covers the dish by about a half centimeter. Try the pilaf on the palate and, if necessary, lightly saline it. At the very end of the addition of zira, as experts say, it is better to rub through fingers. A couple more movements with your hands, and the dish will be ready. After reducing the heat, leave it to languish for fifteen minutes, then once more stir the rump and collect it with a neat slide. During cooking, steam will accumulate under the food to make it come out, make several "pits" in rice. Add the garlic, just a little water - about 0.5-0.7 cups - after cover tightly with a lid and continue to stew. Beat 40 minutes and immediately before serving, mix the pilaf and get lamb from it. The last chop into smaller pieces. Uzbek food is ideally combined with vegetable salads, greens, if desired, you can make a special tomato sauce.

Nourishing pilaf from vegetables with prunes and chickpeas

And this recipe will appeal to those who do notuses meat. Plov, cooked for vegetarian reasons, is no less appetizing than with mutton or beef. Each dish has its own "zest" - so why not get acquainted with interesting dishes and not learn something new. Thanks to vegetables, chickpeas, tender prunes and spices, the dish has an incredibly appetizing taste, which can not be forgotten. Serve it with pickles or light salads of tomatoes, cucumbers and sweet peppers. Ingredients:

beaker
bulb
paprika - if desired
200 grams of pre-soaked chickpeas
two medium carrots
¾ cup soft prunes (if there are stones in it, be sure to get rid of them in advance)
six garlic cloves
barberry and coriander - by pinch
60 milliliters of olive oil
three grams of turmeric and zira
fresh greens

Cooking method: There is one time-consuming, but very effective way of washing rice. Specialists call it the rule of "seven waters". Take a deep container and about two liters of purified cool water. Pour the groats into the dishes, then pour in liquid and mix. Throw the rice into a sieve to muddy water glass, and repeat the procedure six more times. Please note that at the very end the product is washed with boiling water. Now let's take care of the vegetables: first, peel the carrot and grate it on a medium grater. Remove from the onion yellow husk and a transparent film, chop it in small cubes. Prunes should be soft and juicy, so fill it with warm water and leave for a quarter of an hour. Then rinse well and squeeze out with a towel to get rid of excess moisture. Nut must also be soaked, only this procedure is quite long. We recommend that you hold it in advance, preferably in the evening. Then in five or six hours the Turkish peas will be perfectly softened. Let's go to the main stage - frying the food. In a well-warmed saucepan, pour out the oil and wait until it starts to crackle. In the meantime, in a deep bowl, combine all the seasonings, rub the zira with your fingers, grind the mixture in a mortar and pour into a bowl. Hold on the stove for about 60 minutes, stirring constantly. As you heat up, the aroma of oriental spices will unfold fully. Pour carrots with onions into a sauté pan, fry, then insert chickpeas and prunes, cut into strips of medium thickness. Five minutes, then drain the rice from the hot water in which it was washed, and put it to the previous ingredients, here, throw garlic cloves, previously peeled. Take a cup of boiling water, salt well and pour into a bowl, cook under a closed lid. Notice, the liquid should cover the ingredients only by 0.5 centimeters, otherwise the vegetarian pilaf will leave too viscous, similar to porridge. When the water boils, reduce the heat and continue to simmer for at least half an hour. At the very end, when the croup is soft, sprinkle with the paprika, stir and collect the rice from the edges to the middle, forming a slide. After that, hold the dish on the stove for a while. Before serving, place it on a serving plate and sprinkle with freshly chopped fresh herbs. Pilaf with peas and prunes is no worse than a meat dish. All recipes are different, and each of them deserves attention. So join the eastern cuisine with us.