Pilaf with garlic
6 servings
90 minutes
Pilaf with garlic is a fragrant and rich dish of Tajik cuisine that embodies the traditions and warmth of family gatherings. This recipe traces back to ancient Eastern culinary traditions where pilaf was considered a symbol of abundance and hospitality. Garlic adds a piquant depth to the dish that harmonizes with juicy meat, sweet carrots, and tender steamed rice. Spices penetrate each ingredient to create a rich bouquet of flavors and aromas that awaken the appetite. Pilaf is often prepared for holidays and large family gatherings where it is served hot straight from the pot. Its taste unfolds gradually: first spicy notes are felt, then the delicate texture of rice, and finally — soft meat infused with juices and spices. This dish warms the soul, evoking memories of sunny Central Asia.
1
First, separate the meat from the fat and cut it into pieces that you like most. Chop the fat finely and place it in a preheated pot over low heat, stirring with a slotted spoon until the fat is rendered and cracklings form.
- Meat products: 1 kg
- Meat products: 1 kg
2
Slice the onion into half rings and add to the melted fat, frying over medium heat until translucent. Then add the meat and fry until golden brown.
- Onion: 3 heads
- Meat products: 1 kg
3
Cut the carrot into large pieces and add to the meat and onion, fry for 5-7 minutes. Pour in water to completely cover the meat. Add salt, pepper, and spices, and let it simmer for 15 minutes.
- Carrot: 4 pieces
- Meat products: 1 kg
- Onion: 3 heads
- Seasoning for pilaf: to taste
4
Rinse the rice under cold water and soak it (change the water about 5 times). Peel the garlic cloves from the outer skin and roots. Place them in the pot with the meat and tightly cover the rice on top, pressing down with a slotted spoon. Pour in water so that the distance from the water surface to the rice layer is about one finger's phalanx (about 2 cm). Add salt to taste, spices, cover with a lid, and leave on low heat for 30 minutes.
- Long grain parboiled rice: 3 glasss
- Garlic: 4 heads
- Seasoning for pilaf: to taste
5
When ready, turn off the heat and let the pilaf sit for 10-15 minutes without stirring. Then mix everything thoroughly and let it sit for another 5 minutes.
- Long grain parboiled rice: 3 glasss