How to cook crumbly pilaf with chicken Bashny.Net

There are as many types of pilaf as there are cities in the Muslim world. Each of them has its own characteristics, but today we will talk only about the secrets of preparing one of the oldest, Iranian (Persian) pilaf.





The Persian pilaf was first mentioned in the medieval literary monument The Thousand and One Nights. Perhaps it was they who, in the intervals between telling fairy tales, were quenched by the vizier’s eloquent daughter, the beautiful Scheherazade.





Culinary recipes of famous Persian dishes are traditionally passed down from generation to generation, so each family prepares pilaf in its own way. However, there are principles that always remain unchanged.

First of all, squirrels with chicken. pilaf It differs from Central Asian in that rice and zirvak (garnish to pilaf from meat, carrots and other vegetables) are not cooked together at all, but are combined on a plate. Secondly, rice must be long-grained.





Thirdly, in Iranian pilaf, rice is the main component and is cooked in a special way: first, it is brought to semi-readiness in a large amount of liquid, and then cast off on a sieve (hence the name “folding pilaf”).





Then it is poured into dishes and put on preemption, during which it is brought to readiness for a couple. Prevents rice (this is the fourth feature) on the litter of lavash, abundantly lubricated with ghee butter.





And the last feature is saffron, 90% of which is grown in Iran. Without this spice it is impossible to imagine a real Iranian pilaf. Saffron for him you need quite a bit, try it yourself - you will not regret.

The ingredients

• 1kg Basmati rice
• 1kg carrots
• 1kg chicken meat
• 300g ghee
• 4 leaves of fine lavash
• 100g onions
• 2 oranges
• 100g almonds
• 100g raisins
• 100g dried
• 100g pistachio
• 3-4 peaches
• 1 lemon
• 100 ml of vegetable oil
• pinch
• 1 tsp turmeric
• 1 tbsp ground coriander
• 1 tsp ground cumin (zira)
• 1 tbsp ground black pepper
• pinch
• salt

Preparation

1. Cut the carrots with straw. Take the peel off the oranges and cut it in thin long stripes.
   
   
   
2. 2 tablespoons of ghee oil warm up in the pan and roast the raisins on it, and when it swells, set aside, add the same amount of oil and roast almonds.
   
   
   
3. Cut the dried apricots into quarters and roast in ghee until soft. Also fry carrots and pistachios.
4. Brew the zest for 5 minutes in boiling water, then slightly roast in oil, but very quickly, only for the smell.
5. Pour the rice into a pot and pour it with warm water. Send, stir the salt to dissolve, and leave for half an hour to soak.
   
   
   
6. Wash the soaked rice in running water until the water is clean.
7. Boil water in a large pan (the more water there is, the better). Put the rice in boiling water. Cover the lid and cook on a heavy heat for 15 minutes. Check the readiness of rice by crushing one grain with your fingers. If the rice is soft, it is ready.
8. Throw the finished rice on a sieve, let the water run and put it in a bowl.
   
   
   
9. Rub a pinch of saffron with a pinch of sugar and brew a cup of boiling water.
10. Warm up the pot. Lubricate its walls with a tablespoon of ghee (we have repeatedly told readers about its unique properties). Cover the bottom of the Kazan with lavash sheets, lubricating them on both sides with oil.
11. Put half the rice on top of the lavash. Place nuts, dried fruits and peel on top and cover them with the remaining rice.
    
    
    
12. Level the surface of the rice, pour 5 tablespoons of ghee in the middle, and make a ring of saffron water in a circle so that the rice is evenly stained with saffron.
    
    
    
13. Cover the cauldron, put it on the stove. After the lid is heated, reduce the fire to a minimum and leave for 45-60 minutes.
    
    
    
14. In the meantime, take care of the meat. Wash, dry and divide the chicken (preferably the ham) into portion parts. Put the pot on the fire, pour vegetable oil into it. Don't cut the bow very fine and send it to the cauldron.
    
    
    
    Roast the onions by adding turmeric, cumin, coriander, black pepper. When turmeric makes the onions golden yellow, put the meat down. Roast it to a ruddy crust, then pour a liter of water, bring to a boil, reduce the fire and slowly mascara. Keep on fire for at least half an hour, but better 45 minutes.
    
    
15. Cut the peaches in half on the groove, extract the bone.
    
    
    
16. Put the peach halves over the meat in a sauce, pour them with lemon juice and put them for 20 minutes in a 180-degree oven.
17. Stir the finished pilaf with dried fruits and serve on the table.
    
    
    
18. Separate the meat in the sauce. The Iranian pilaf is ready. Bon appetit!

In order to prepare pilaf according to our recipe, it is not necessary to be an experienced cook. The main thing is to adhere to general principles and have the desire to experiment, then you will succeed, even if not the most standard, but definitely pilaf.

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