This is the visual and taste signature of the Samarkand style: rice remains white and tender, zirvak is rich; each guest receives both textures in one serving. When stirring, the pilaf turns into a Fergana type.
← All recipes.
plov · medium
Samarkand pilaf
Samarkand pilaf: the layers are not mixed, the rice is served in a separate white cloud over a yellow-orange zirvak. A wedding table classic.
- Preparation
- 30 min
- Cooking.
- 90 min
- Totally.
- 120 min
- portion
- 6
Samarkand pilaf differs from Fergana and Toshkent by serving: after cooking, the layers are not mixed. On the dish, first lay rice - a white cloud, then on top - meat and carrots with a zirvak. The color contrast - creamy-white rice against saturated amber zirvak - is the visual signature of the Samarkand style. Technically, rice is also slightly different: it is less washed and not boiled to full readiness on water, but steamed, so it remains structural and does not absorb excessive fat. This pilaf is usually put on the wedding table: it is convenient to divide it into portions and serve it to guests. For the home version, we simplify the process, keeping the main idea that the layers do not mix.
Instructions
- 1
Step 1. Devziru wash until clear water, soak in warm salted water for 1 hour; drain.
- 2
Step 2. Drown the kurdyuk to golden squarks; remove the squarks, leave for serving.
- 3
Step 3. Roast the meat to a strong crust for 7-8 minutes; take out.
- 4
Step 4. Put the onion, roast until dark gold - 8 minutes.
- 5
Step 5. Add the carrots, warm up 5 minutes, return the meat, sprinkle the stir, turmeric, barberry.
- 6
Step 6. Pour the water, add the garlic and salt; stew the zirvak for 40 minutes on a quiet heat.
- 7
Step 7. Lay the rice in an even layer without stirring with a layer of zirvak; add 200 ml of hot water if the rice is not covered.
- 8
Step 8. On high heat bring to a boil, cover and reduce the fire to a minimum; boil 25 minutes under a tight cover.
- 9
Step 9. Remove from the fire, leave under the lid for another 15 minutes.
- 10
Step 10. On a round dish, lay out rice with a wide dome, on top - a zirvak with meat and carrots; put garlic and squarks on top.
Technological tips
- Yellow carrots are a traditional Samarkand nuance; if not, take an orange one and add a pinch of turmeric.
- Kurdyuk squarks are a signature feeding element; do not throw away.
- When laying out, use a wide flat dish (Lagyans): a high "mountain" of rice does not hold its shape well.
- Samarkand pilaf is served "acichuk" - a salad of finely sliced tomatoes, onions and greens with vinegar.
FAQ
Samarkand pilaf - frequent questions
Yeah, but take the orange and add a pinch of turmeric for the color. In Uzbekistan, yellow carrots are loved for their denser texture; in Latvia, they are difficult to find, and orange is a working substitute.
Of 700 g of rice and 700 g of meat - 6-8 servings. For a large company, increase the volume proportionally, but do not exceed 1.5 kg of rice in one pot - the uniformity of cooking suffers.
Young lamb with a bone is a classic; beef gives a denser and less fragrant option. Chicken for Samarkand pilaf is not used.
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.