Cooking Tajik Plov - Revealing Secrets
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Hello everyone! Today we, Oleg Pakholkov and the chef of the newspaper "Khozyaystvo" Nikolay Beresnev are preparing Tajik pilaf.
Pilaf can be prepared from beef, pork, but real pilaf is prepared from lamb. It would be ideal to use loin, but any young lamb flesh will do.
Tajik pilaf is different in that it has a lot of carrots. There should be as much of it as meat.
To prepare 6 kg of pilaf you will need:
meat (lamb) - 2 kg;
fat tail lamb fat - 300 g;
rice - 1 kg;
carrots - 2 kg;
onions - 1 kg;
chickpeas - 200 g;
spices (pepper, cumin, barberry) - to taste;
garlic - 5 pcs.;
vegetable oil - for frying.