Fergana pilaf is stirred before serving and has a uniform texture. Samarkand is served in layers - rice separately, zirvak on top. Fergana - everyday, Samarkand - festive.
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plov · medium
Fergana pilaf
Fergana pilaf: rice is mixed with zirvak, the texture is homogeneous, the emphasis on the pure taste of meat and carrots. The basic daily version of the Ferghana Valley.
- Preparation
- 25 min
- Cooking.
- 80 min
- Totally.
- 105 min
- portion
- 6
Fergana pilaf is an everyday pilaf variant from the Fergana Valley, a region where Laser and Devzira rice varieties have been cultivated for centuries. Unlike Samarkand, here the layers are mixed and the pilaf has a homogeneous texture: rice, meat, carrots and onions are evenly distributed. This is the most common style of domestic Uzbek pilaf: there are no visual tricks, but there is a thoroughness in taste. The main thing in Fergana pilaf is a short, concentrated zirvak with a rich color and a fine adjustment of the salt at the end.
Instructions
- 1
Step 1. Wash the rice to clear water, soak in warm water for 30 minutes.
- 2
Step 2. Warm up the cauldron, pour the oil, bring it to a slight haze.
- 3
Step 3. Roast the meat for 5 minutes to a strong crust.
- 4
Step 4. Add the onions, fry for 6 minutes until dark golden.
- 5
Step 5. Enter the carrots, warm up for 4 minutes, sprinkle with spices.
- 6
Step 6. Pour the water, add the garlic and half the salt; stew for 25 minutes.
- 7
Step 7. Lay out the rice without stirring; add water if the level has dropped 1cm below the rice.
- 8
Step 8. Bring to a boil, cover, reduce the fire; cook for 25 minutes.
- 9
Step 9. Remove from the fire, let stand for 10 minutes under the lid.
- 10
Step 10. Stir the pilaf from the bottom up with a spatula, adjusting the salt; serve on a common dish.
Technological tips
- Before stirring, remove the garlic - it goes in a separate slide.
- If you replace the oil with kurdyuk, increase the time of the first stage.
- Put Barbary in zirvak, not on rice - the acid should disperse through the broth.
- For the light version of Fergana pilaf, use white carrots; for the dark version, orange with a pinch of turmeric.
FAQ
Fergana pilaf - frequent questions
Yeah, but it would be a more festive option. For everyday pilaf, a Laser is traditionally taken - it is lighter and does not require an hour of soaking.
In the Fergana Valley, it is traditionally yellow, denser. Orange in Latvian stores is a working replacement; add a pinch of turmeric for color.
You can, but you'll lose a sweet note in the zirvak. Garlic is not "burning", after long cooking it becomes sweet and is served separately as a snack for pilaf.
Gather a basket.
Collect ingredients for the recipe in the Uzbek bazaar
Rice, spices, dried fruits, nuts, flatbread non and tea for most recipes can be picked up at our counter. Visit Riga Central Market: Nēģu iela 7, daily from 09:00 to 17:00.