Classically - in spring and early summer, when fresh greens appear on the market. In winter, you can make from frozen spinach and dried greens, but there will be no “spring” effect.
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plov · medium
Green pilaf "Bahor"
Bahor is a spring green pilaf with a lot of fresh greens: cilantro, dill, green onions, spinach. Light, fragrant, seasonal.
- Preparation
- 30 min
- Cooking.
- 80 min
- Totally.
- 110 min
- portion
- 6
Bahor (Uzbek “spring”) is a light green pilaf that is cooked in the spring when the first greens appear on the market. It has less butter and carrots, more green onions, cilantro, dill and spinach. The texture is light, the color is salad-yellow; the taste is grassy-fresh, with the aroma of an early garden. This is a seasonal pilaf option that is convenient to cook at home in spring or early summer.
Instructions
- 1
Step 1. Wash and soak the rice for 30 minutes.
- 2
Step 2. Heat the butter, roast the meat to a light crust for 5 minutes.
- 3
Step 3. Add the white part of the green onion and carrots, warm up for 3 minutes.
- 4
Step 4. Pour the water, put the garlic, salt; stew for 20 minutes.
- 5
Step 5. Enter large-chopped greens - spinach, half cilantro and dill; mix.
- 6
Step 6. Lay out the rice, sprinkle the zire; do not stir.
- 7
Step 7. Cover, turn down the fire and cook for 20 minutes.
- 8
Step 8. Remove from the fire, add the remaining fresh greens and green onion feathers to the top; cover for 10 minutes.
- 9
Step 9. Stir gently with a spatula; serve with a slice of lemon.
Technological tips
- Half the greens add to the zirvak, half - on top of the finished pilaf: different texture.
- Spinach can be replaced with young beet greens or radish top.
- Don’t overcook carrots – they should remain structural.
- Chicken for Bahor is an acceptable replacement for lamb; shorten cooking time.
FAQ
Green pilaf "Bahor" - frequent questions
Bahor is a lightweight version of pilaf, without a rich yellow color. Carrots play a background role, and the main note is fresh greens.
Yes, lean Bahor is the normal option; increase the amount of spinach and add boiled nohat for texture.
Cilantra and green onions. Dill and spinach are desirable, but not critical. Basil and parsley are usually not placed - they change the profile.
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.