Bayram-plov
6 servings
30 minutes
Bayram-plov is a festive dish of Uzbek cuisine filled with vibrant flavors and aromas of Eastern spices. Its history roots in traditional feasts where plov symbolized hospitality and abundance. This recipe uses lamb, chickpeas, and quince that give the plov a unique sweet note and rich taste. It is prepared in several stages: first meat and vegetables are sautéed, then chickpeas, quince, and spices are added, and finally rice that absorbs all the aroma of the ingredients. The finishing touch is decoration with pomegranate seeds, intricately cut carrots, and onion baskets. Bayram-plov is not just nutritious; it becomes a centerpiece on the table symbolizing celebration and family unity.
1
Fry the onion and then the meat slices in boiling oil. Cut the carrot into cubes and fry with the meat until semi-cooked. Then add the soaked chickpeas from the night before, garlic cloves, and halved quince. Pour in water and simmer until the peas are soft.
- Mutton: 800 g
- Carrot: 400 g
- Chickpeas: 150 g
- Garlic: 4 heads
- Quince: 2 pieces
2
After that, add salt and pepper. Add rice, pour in water, and cook on high heat for 20-25 minutes.
- Rice: 1 kg
- Salt: to taste
- Spices: to taste
3
Boil the eggs hard. Cook the carrots and cut them into shapes, cut baskets from the onion.
- Carrot: 400 g
4
Stir the ready pilaf. Remove the quince and garlic. Decorate the pilaf with them, and also place onion with pomegranate seeds and egg slices around the edges.
- Quince: 2 pieces
- Garlic: 4 heads
- Grenades: 50 g