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🔥 О чем это видео про узбекский плов?

Узбекский плов – это не просто блюдо, это целая философия восточной кухни! В этом видео от канала Сталик Ханкишиев вы узнаете все тонкости и секреты приготовления настоящего узбекского плова. Автор делится проверенными методами, которые передаются из поколения в поколение.

Длительность этого кулинарного мастер-класса составляет 00:51:01, и каждая секунда наполнена ценной информацией о том, как добиться идеального вкуса и аромата плова. Видео уже оценили 3165 человек, что говорит о его качестве и полезности!

There has never been a video like this about pilaf before. Look who we have here, 3 heroes. Today we will cook 3 different pilafs due to the fact that I want to put an end to this talk, this chatter: “This pilaf is correct, that pilaf is incorrect.” Let’s get acquainted. You probably know this guy more or less; Farhad is almost my fellow countryman. He also comes from the Fergana Valley, but from Tajikistan. Between our cities, Fergana, where I was born, and Kanibadam, where Farhad was born, there are some 120-150 km. Alisher, meet Farhad. We know each other and the guys know you well. Where are you from? Where I was born and raised, they also cook pilaf and love it. Well, let’s get started. – Can? – Yes. Due to the fact that Farhad is from the Fergana Valley, today I will not cook pilaf from Fergana. How many times have I prepared Fergana pilaf, how many times have I shown you all the details, all the details. Today I will cook pilaf, which I have never cooked before. It will be Kabuli pilaf, Afghan pilaf. So I’ll say right away that I’ve never been to Afghanistan, but I tried this kind of pilaf, I saw how it was prepared. You’ll never guess where, in Paris. A festival of cuisines from around the world took place in Paris. Farhad, why aren’t you doing anything? I have everything prepared. I take cardamom, which I will need right now, because in Afghan pilaf, if we talk about Kabuli pilaf, then there can also be very different options. Cardamom is a very pleasant spice that we practically never use when preparing pilaf. Nevertheless, it goes well with rice and especially with carrots. Farhad, okay, you’re not doing anything, tell me a little about yourself. Who are you anyway? You are not a cook, you are not a blogger. Here is Alisher – a blogger. I’m a businessman. I live and work in Moscow. Do you like to cook a little? Yes, I love to cook. You can, right? Something is working out. I’m learning from you. I watch your videos and learn. And no one seems to be complaining. They are there in Afghanistan, I saw, they are made from palm oil. It’s not even oil, but almost like paraffin. They open tin cans like this, 1,2,3. There is a palm tree drawn on it. Prepared with palm oil. Who cooks with sunflower? In general, whoever has what in Afghanistan, they cook with it. Why don’t they cook with ghee? I don’t know, maybe it’s expensive. What oil and fat will you cook with? I see you have a wide selection today. You are a young guy. Do you want to stand out faster? You have a rich assortment. Look what he has, he brought quails, he brought raisins, carrots, peppers, barberries, he brought fat tail, meat and chocolate. Uncle Stalik, I call my pilaf not Uzbek, not Tajik, but Moscow for the reason that when we started preparing pilaf for the local audience, it so happened that Russians, and even non-Russians who live in Russia, really like it when pilaf so elegant. That is, when you decorate kazy with quail eggs, garlic, and pepper. When I arrived in Moscow, I arrived with the finished book “Cauldron, Barbecue and Other Men’s Pleasures”, it was 2006, and there were a lot of presentations. I also very quickly came to the conclusion that Moscow requires elegant pilaf. I also made it up on the fly, how to cook this elegant pilaf. Even one of the first television shootings, I don’t remember for which channel, is somewhere on the Internet, I am preparing exactly this kind of pilaf, to which I say “this is Russian pilaf,” because in Uzbekistan they don’t cook like that. In Uzbekistan and Tajikistan they prepare their own version of pilaf. Look how he cut the fat tail. Why did you cut the fat tail like that, into slices like these? Place in a cauldron to melt the fat of the tail. Fashionable guy. What’s fashion? Uncle Stalik, I just chopped up what was on the table. In fact, pilaf can be cooked with any products, any products that you have. If you have rice, you can cook any food with rice and you will get pilaf. What is pilaf? This is the best way to prepare rice and the best products that this region has. Now I’m trying not to finish frying these raisins, but just heating them in oil to saturate the oil with the taste of raisins. And now raisins, they sometimes become wrinkled, puff up when heated and take on the shape they had when they were grapes. Farhad, what are you doing? I heat up the oil. Grapeseed oil, from grape seeds. Choose oil, fat, in fact, what we cook with is still the foundation of pilaf. If the oil is tasteless, if the fat is tasteless, then you don’t have to cook the pilaf any further. Why cook? Everything else will also be tasteless. I also have carrots already chopped. I must say that they also prepare this Afghan and Kabul pilaf in different ways. There are those who first fry the carrots, there are those who then fry the carrots. This method, when the carrots are fried first, seemed to me to be a more correct way. And now prepare to be surprised. I ground this cardamom and sprinkle it on the carrots. Here is ground cumin. Zira is also on carrots. Probably, this Sudanese cumin is sold not only in Saudi Arabia. You can probably order it in Dubai. I don’t know where else I can order it. There are contacts, order, bring. Fine. Super cumin. In Uzbekistan, too, in my opinion, no one knows her. I sprinkle sugar on top of the carrots. Tell me, does this surprise you or not? Carrots are sweet, and they add more sugar to make them even sweeter. And it turns out really tasty. – Give me a little water. – Please. A little bit of water. Now this sugar should melt and, together with the cumin and spices, stick to the carrots. And the carrot will not cook for very long; its length and shape must be preserved. Will the carrots be stewed? It will simmer a little bit, it will be half-ready, and then go ahead. And I’m frying an egg. Should the eggs be fried? Will it still languish in the zirvak? No, I’ll just decorate the pilaf. I just decorate it with boiled eggs, and he fries it. What it is? This will be used for decoration. This is the first time I see this. It’s my first time too. We fried them together with carrots, that’s what happened. I fried eggs together with carrots. I’ll fry the quails now. This one fries quail eggs, this one fries quail. His oil is heated. Uncle Stalik, when you cook a dish for the first time, do you do some research before writing down the recipe? There is a dish where everything is clear. And I’m sure each of these products has already been found in some other dishes. And I know what results this will lead to. And everything else is absolutely familiar to us. Now I’ll also boil the rice before I put in the meat. – Will the rice be boiled? – Yes. I think for the audience this will probably be the most unusual recipe possible, considering that oshi-kabuli is probably not even known to all the chefs. This is the cauldron. Look how the carrots hiss without firewood. Handsome. Look what he did to those quails. By the way, you can have a snack. We even have cracklings with onions. I will first fry the meat on the bone, and then I will add the sirloin. – Do you regulate the fire? – Yes. Very strong fire. I fried carrots while we were talking, for less than 10 minutes. Look, this is a carrot. It has already become soft, the water has practically evaporated. And the sugar and spices settled on the carrots. All the carrots remained intact. Not a single one was broken. Everything will continue to happen in this cauldron. I pour quite a lot of water, 8 liters, because I am going to cook as much as 2 kg of rice in this water. Here are 8 liters of water, 8 tablespoons of salt. Listen, this is how they cook pilaf, this is how they cook rice in Bukhara, Afghanistan. There is a Bukhara pilaf where rice is cooked separately. In Kharezm, rice is also cooked in advance for syuzma pilaf. Iran, Azerbaijan, all Arab countries cook this way. In India, where there are already 1.5 billion people, everyone cooks rice like this. And no one has ever oversalted it. Be sure to add salt, otherwise it will simply be tasteless. Now the power of the cauldron will be needed so that it boils faster and cooks for 8-10 minutes. I always soak the rice for at least 30 minutes. The better the rice, the longer it can be soaked. I released a video on my channel, I filmed it in Azerbaijan in Lenkoran with a very cool chef. He soaks the same varieties of rice for 10 days. – Doesn’t rice turn into pudding during this time? – No. He changes the water 3 more times during these 10 days. How his rice turned out, I’m looking at the video now and I envy him how he cooked the rice. It’s just boiled rice, and it lies like fluff, doesn’t fold like that, doesn’t stick together. He creates a whole ritual. He prepares 10 days in advance to eat rice. This is boiling. The power is actually 15 kW. Of course, 15 kW is not used now. If there is 15 kW here, just pour a full cauldron of water, and it will evaporate in 10 minutes. In simmering mode, when the pilaf is already languishing there, you can see through your smartphone how much it consumes. 100-150 watts of power are consumed in languishing mode. Everything about them smells so delicious. When you cook one cauldron, it’s somehow okay, it smells and smells, but today… This is not a battle with us, Uncle Stalik. I don’t like this word. That is, we will not compete. Right? We’ll just show it. Who should we compete with? We all love pilaf. Tajiks, Uzbeks, Turkmen, Kyrgyz, Kazakhs, in Tatarstan also love pilaf, we all love pilaf. All of Russia fell in love with pilaf. Yes, that’s for sure. This is what should unite us. If we love the same thing, then this is a unifying factor. Why argue about this here: this is better, this is worse, this is better, this is worse, this is not pilaf, but porridge. Here you go, here is a real Uzbek, here is a real Azerbaijani, although he was born in Uzbekistan, made under a patent, here is a real Tajik. What other pilaf do you need? Yes, exactly, pilaf should unite. Look, my sieve through which the water will drain does not reach the bottom of this gastronorm container. The water should drain. And the rice should not remain in contact with water. These methods of cooking rice, when the rice is lowered into a zirvak, they are actually somewhat more difficult for the cook than such folding pilafs. I’ll explain why. Here you must absolutely accurately calculate how much water to pour. Yes, otherwise this water will be extra. Do you want to pour? I want to know how many liters there are here. I do not know even. I poured it by eye. When we cook in a zirvak, we need to accurately calculate how much water there is. And here, now we’ve cooked the rice, you see that the rice is ready, you lay it out, and that’s it. And it doesn’t matter how much water there is. It’s okay, we’ll scoop out this excess water now, and that’s it. And you closed the lid. – Can I have a look? – Certainly. I bring it to a boil. You bring it to a boil and see whether it boils strongly or not. I need the carrots to settle down, and then I simmer under the open lid. Please keep in mind that this hearth is a thermos and the lid is also a thermos. I understand. – Do less heating. – Fine. I pour oil into the cauldron in order to finally start frying the meat. These rice will be dipping now, but my meat is just starting to fry. This amount of rice will require at least 800 g of oil. You see, some people base it on the dry weight of the rice. And look how it cooks. Did you see how much it turned out? This is complete. It usually yields 2 kg of rice. This is the first sieve. On the second one too. That is 1.5 times more. Therefore, more oil is needed so that this oil can then be covered. There are smart people, and there are smart people. Some smart people on the Internet spread information that first you need to fry the meat, and then you need to fry the onions, otherwise the onions will burn. Sometimes you have to do it this way, sometimes you don’t have to do it that way. Sometimes you don’t need to fry the meat first and then the onions. In Afghan oshi-kabuli, the onions are first fried, and then the meat is added. Moreover, even if they use very tough meat, it is very hard. But today I take this lamb shank. And it doesn’t come from lamb. This was such a serious ram, weighing 25 kg. She’s tough. I fry it to give it a good flavor to the oil. And then I’ll remove it. And let’s start as expected: first the onions, and then the meat. Shank, go ahead. Why did they pour so much more water? Does rice like water? Yes, I poured more on purpose. When I put the rice in, I don’t want to add water. If necessary, I’ll add a little more. That is, so that the rice absorbs the delicious zirvak. Yes, so that this is exactly the juice, the broth. And then isn’t there enough water? Maybe not enough. Maybe you’ll add some boiling water? Yes, I might add a little. Many people talk about pilaf and say: “Why did you pour water on top of the rice? He should have only drunk zirvak.” Zirvak has a specific amount of taste. This taste of zirvak is determined by the amount of meat, the amount of oil, the amount of onions and carrots that are there. This taste is one, one. You dilute it with more water, dilute it with less water, and the taste will no longer be there. This taste that is there will be absorbed into the rice. Pour any kind of water on top, even pour clean water, even let them pour holy air. Agree. I just mean that maybe the person added a little more water or a little less than the rice needs. When I add more, I need to simmer the zirvak a little longer. – How much rice do you have, 2 kg? – Yes. But this is the first time I have seen such rice. This zirvak will drink 2 kg of any rice. It won’t be enough yet. This is the first time I’ve seen rice like this. What is the variety called? What kind of slogan? This is the first time I’ve heard about this type of rice. The more zirvak the rice can absorb, the better the rice. But we must take into account that rice that swells a lot, like I’m cooking this basmati now, it swells a lot, then you need to give it more zirvak, and you need to give more oil, because the entire surface of the rice should be covered with oil. The oil is very hot. The bone is fried, I lower the onion. A quick frying of the onions should occur. Depends on. Slowly fry, one taste, quickly fry, another taste, color of pilaf. It all depends on how you fry the onions. The color of the pilaf and the color of the rice will not depend on the carrots, but on how you fry the onions. Now I would like to say two words about what kind of meat I chose today. Many guys say: “We are cooks. We work in restaurants.” Take a hind leg from a ram. From what ram, from the lamb they take it. Quite soft. You see, in Uzbekistan, in Tajikistan, no one slaughters 10-12 kg sheep. There they slaughter 35-40 kg of ram, 80 kg of ram. These rams walked for 2-3 years. They are already quite tough. All our folk recipes are designed… Do you read these old books? The meat is stewed there for 2.5-3 hours. This is all designed for meat that needs to cook for a long time, because the ram was not just old, but a mature ram, not a lamb. You fry the lamb for 2-3 hours, the meat crumbles into fibers and is dry. And it doesn’t taste good. Meat should remain meat. Look what kind of meat I took today. This is not a shank. Sorry, show me like this. Above the knee, above the knee meat. This is beef. And this lamb breast also comes from this healthy lamb. Some people believe that the more meat they stuff into the pilaf, the tastier the pilaf will be. I don’t even want to talk to such people. Guys, pilaf is a dish about rice. Meat is a seasoning for rice. The meat should make the rice tastier. Well, eat some meat. Listen, if someone still hasn’t eaten enough meat, it’s too early to start eating pilaf. Here in Fergana, if good old cooks take 1 kg of meat, they take breast or shoulder, and take 2 kg of rice. If someone wants meat or there is a large group, then they will prepare a separate meat dish in another cauldron. You can put meat in shurpa. Please put it down. The onion was well fried. The meat was also well fried. Kazan is the champion Kazan. Definitely. Now that the fire has slowed down, you see, the meat is cold. Meat consists mainly of water. It’s cold. And now put a thermometer here, the temperature here will be at most 120C, despite the fact that the oil temperature was just 250C. And they threw in the meat, and everything cooled down. And the onion can no longer burn. Onions burn not because of the cooking time, but because of the temperature. Moisture gradually evaporates from the onion. And therefore the temperature of the oil along with the onions rises and rises. This is the color of the onion and this is the color of the meat that appears at a temperature of 150C. You see, now the color of the onion does not change, nothing changes. This color is enough for me. It will be good, it will be tasty. Look at the color of the onion, look at the color of the meat, and you understand whether it’s tasty or tasteless. Well, now we will begin to spoil the color of the meat. This is turmeric, zarchava. – Is that what they say? – Yes. Are they spraying in Afghanistan? Some don’t rash, some do. Once upon a time, it was possible that the cuisine of Afghanistan was influenced by the Central Asian khanates: the Emirate of Bukhara, the Khanate of Kokand, the Khanate of Khorezm, and now they are more influenced by Pakistan and India. It is no coincidence that they also take basmati rice. This is an Indian seasoning, an Indian set of spices. It’s about the same as what spice sellers sell to you at the bazaar. When the guys say: “I need a pilaf set.” And they will be given everything that these sellers don’t need. Do not buy. For the classic Uzbek pilaf, what did you use, what spices? Zira only. – And you? – Zira and peppercorns. But I don’t have Uzbek pilaf, Uncle Stalik. You don’t have to start scolding me. I told you that I am preparing Moscow pilaf. Well, get ready. Literally a few peas. I think they will dissolve. They won’t stay intact. I’ll pour 0.5 liters of water. Okay, 1 liter. And I lower this brain bone here. This will give you good taste. Here the brain will melt, it will stew. My rice is ready. The meat should be stewed, I think, for at least 1 hour. And then it will still stand under the rice. We put in this bone, which was fried from the very beginning in order to make the oil fragrant, and not because I need to fry the meat. Now the meat is fried well. Isn’t 1 hour a lot for stewing meat? No, it’s some kind of meat, look. The meat is very much what you need. That is, the brisket should probably turn into something like this. Even I am more worried about beef. This kind of tough meat tends to be more flavorful. The muscles there are the strongest, the toughest. There is a lot of hemoglobin there. That’s why it’s so red. This will make it delicious. And there are a lot of these films, which are actually collagen. When combined with water, they will boil and form something like a jelly. And if we were preparing pilaf like Farhad is preparing now, this jelly would affect the rice, it would stick the rice together, but our rice is already prepared. We’ll just pour it on top and that’s it. It will not come into contact with this jelly. Therefore, the meat may stick to your lips, but the rice will remain crumbly. My meat is ready, I think. The meat was stewed properly. And now I’ll take this extra broth, excess moisture along with butter from here. Oh. – Can you smell it? – Yes. Why are you standing? Just wanted to say. – Can we continue? – Let’s. I thought I should do it one by one. Is it possible synchronously? Do everything at once. I’ll leave just a little bit of oil and moisture at the bottom of the cauldron. My carrots are ready, my rice is boiled. All that remains is to fold it and let it stand until it turns into pilaf. Now regarding carrots. Afghanistan is a small country, but they also prepare Kabuli differently. Some people put carrots on top of the meat, like in our pilaf, some cook carrots and put them on top of rice. And I really like this method. I’ll tell you why now. Let’s not offend either one or the other Afghans, especially since they are not bad people after all. I put some of the carrots on the meat to create a layer between the meat and the rice. Even after being boiled, rice still wants to absorb as much moisture as possible. He is ready to absorb moisture more and more. And when it absorbs moisture from the meat, the meat remains dry, tasteless, and not juicy. And the rice cooks from this moisture. My carrots are already fried. Therefore, there is not so much moisture in it. I laid it down and made a layer between the rice and the meat. And now I can add the rice myself. Look how the rice turned out. Do you see what it is? Sometimes I water it with this zirvak, but not everywhere, but just in spots so that it appears. Here it is, here it is not. So that the rice absorbs this taste, the luxurious taste of zirvak. Like fluff. Anyway, that guy in Azerbaijan is 2 times better. You see, I’m 62 years old. And I still have a lot to learn. Pilaf is endless knowledge. I know for sure that at 82 years old I will also be looking for some answers to questions regarding pilaf. Not all the rice, but in parts, so that half remains white and half turns yellow. There will be a lot of pilaf. Yes, but not much meat. Will we feed the village? Alisher, you are also already a grown guy. You know that there can never be too much pilaf. No matter how much pilaf you cook, there will be someone to eat. It’s true. And they will also ask for more. It’s happiness when they ask for more. The rice has been put in, all that remains is to put in the carrots, raisins and a few other things. You know, they put the carrots right somewhere on one side of the rice, rather than spreading them out in an even layer. You need a carrot, here is a carrot lying here. You need raisins, here are the raisins. Do you know what’s in this cauldron? Do you think there’s just one temperature controller and that’s it? I saw two there. As I understand it, this is top and bottom heating. I’ll explain it to you. One of them regulates the temperature of the bottom of the cauldron, and the second of them regulates the temperature of the walls of the cauldron. The meat we have there is almost ready now, there is practically no liquid or moisture there. And if I now try to heat the rice through this meat, the meat will burn. – At the bottom. – Yes. When there is a copper cauldron, heat flows well there, or like Farhad’s such a cauldron. Now the brick there has heated up. I also add almonds. We peeled a few almonds for decoration, for enjoyment, and fried them in melted butter. Let him lie there. I can close the lid and I’m free. I am free. I’ll put this basin on top. And here at least it will work like a thermos. Although I say again that somewhere around 112C on the sides, the rice will warm up on the sides, the rice will warm up. The rice should be properly heated. It takes… Some people say: “20 minutes is enough.” It won’t be enough until it warms up. It all depends on the cauldron, on the amount of rice, on the weather outside. Sometimes 45 minutes, sometimes 1 hour. Pilaf is prepared for a wedding, sometimes left for 2 hours. – Right? – Yes. Because there is a lot of rice. If the rice is no longer in contact with moisture, it can remain hot for at least 6 hours. Nothing will happen to him. There is no water, there is temperature, the rice is not cooked. It stands and only gets better, only tastier. Look how handsome they are. What are they doing there? Alisher, tell me. What do you have? I steam the rice. I stirred once and made holes like this so that excess steam would escape. I’ll wait now. I gradually reduce the heat. If I see that it is boiling strongly, so that the rice cooks moderately, slowly, I lower the heat and close the lower and upper dampers. And now, using the residual heat, I will cook the rice until cooked. I think that in 15-20 minutes we can present my pilaf. I don’t know about Farhad. Everything is great for me, everything is in progress. Approximately what time? After I give it, about 25-30 minutes. It’s clear. If I overfill the water, I leave the lid on and steam it. If you haven’t added water, you can play with the lid. Your school, as they say. In general, you were the first to infect me with this. The first time I started watching YouTube: your channel, there are many young colleagues who are preparing something. But it seems to me that your channel is different in that you have enough information to master any recipe, any topic. The main thing is to listen. So thank you for what you do. You have put the whole of Russia on fat tail. This is a real fact. I think many people can confirm this. Yes, Farhad? Yes, right. Or I’m wrong? No, that’s right. Also with rice, also with spices. Do not speak. Somewhere in Siberia, who knew what fat tail was, for example? They watch the channel and know that it turns out to be healthy fat. This is how we shake it out. It would be nice on a green background. We shake it out little by little and let the rice breathe in oxygen, the clean air of the Moscow region. Now let’s collect such a pile. I will now send the rice to simmer. To be sure, I’ll try a few grains of rice so I don’t make a mistake. We return our quails so that they, too, can warm up and become hot. With garlic and pepper too. Why do you use some kind of Dutch or Turkish pepper? This is Thai pepper. Why doesn’t our Uzbek and Tajik pepper suit you? Fits. Dry which. Where is the store located? Our dried one straight from Fergana? Very good. I send my pilaf, closed for 10 minutes, 15 minutes, maybe. I close the flap, then the second one, and that’s it. Electric cauldron: not a single firebrand, no smoke. Now the poor neighbors are thinking: “When will they finish with this smoke, this smell?” And I don’t have any smoke, just a smell. Look what he does. – Will you water it with this juice later? – Yes. Let’s eat a variety of pilaf today. – Did you say “Bismillahi”? – Yes. Fine. Well, guys, have you heated up the dish? So you take a kettle of hot water and pour it on the dish. It sits like this, and the dish is hot. The dish is heavy. It heats up, and then the pilaf does not cool down for a long time. Let’s remove all the tailbones from here. We will need them now to decorate only the pilaf. Remove the pepper. When serving, I cut the quails in half to make it convenient for guests to eat. Now you need to fluff the rice. To do this, we take the rice like this and shake it a little right on the slotted spoon. Just a layer of rice. I will mix the layer of carrots and meat only when serving. Like this. And I put the rice in half of the cauldron. Something like this. I will first put clean rice, and then on top of these carrots and meat. The rice, of course, must lie in a heap for it to be beautiful. And so, when we had already laid the rice, we reach the layer of carrots and throw on the carrots like this. well, you actually almost have “Samarkand”. Yeah almost. Here something is from Bukhara, something from Samarkand. How much oil did you have? I had 300 ml of vegetable oil, and I also added, that is, melted fat tail fat. – How many? – About 300 g, maybe. Now we need to decorate. Let’s. Yes, fat tail. Now I have a question for you two, Farhad for you, and Alisher for you. Why did you take the yellow carrot? They didn’t take the red one at all, so you ignore it. I don’t ignore red carrots. I just learned from my own experience that it is much more difficult to work with than yellow. So I take what is simpler. Why? Will explain. For example, if I were cooking now with red carrots, during the time that we simmered the zirvak, my carrots would simply turn into puree. Alisher, this pilaf will be watched not for 3 days on YouTube, and not even for one month on all social networks. This pilaf will be looked at in 100 years too. I swear to you. Explain why? Why? Because now we will photograph it for my new book about pilaf. Of course, I will describe that I did not cook this pilaf. I didn’t cook this one. But with eggs it’s an overload. On the picture! Take it. Farhad, open up. My pilaf goes for a photo shoot, and Farhad serves greyhound pilaf from what is probably greyhound rice. Look how the rice danced. Straight grain to grain. – Do you see that the rice has turned red? – Yes. What good heating it gives. The cauldron is just what you need. Within Temptation. It cooks properly. Practically, what Farhad has now prepared, we can say that this is Fergana pilaf. Fergana technology, method of serving Fergana pilaf. Despite the fact that I remind you once again that Farhad is a Tajik, from Tajikistan, but that part of Tajikistan that is part of the Fergana Valley. In the Fergana Valley, according to this scheme, approximately according to this recipe, Uzbeks, Tajiks, Kyrgyz, and Uighurs cook. Whatever nations live there, they all cook according to this recipe. That’s why it’s called “Fergana pilaf”. You have created a pure teahouse. This meat was thoroughly fried, the carrots were also fried well. Pure teahouse. It turns out to be a historical pilaf. Let’s. This is the first time I have seen fried quail eggs being fried before starting to cook pilaf. I fried chicken eggs with carrots together until this color. You put boiled chicken eggs in carrots, when you fry carrots, and fry. They are also not that red, but they turn out red. And they turn out very tasty. My turn? Listen, what if I screw up in front of these young boys. This is out of the question. And now a carrot on top. In fact, all the same products as in regular pilaf. Call it whatever you want, Uzbek, Tajik, Central Asian pilaf. All the same products. Meat, and especially such pieces, of course, should not be put into a dish from which we will already eat. It is better to take it and cut it into small pieces so that it is convenient for people to eat. You see, it all falls off the bone. Here she is. Look. You cut the meat, and it is cut with a knife. You will eat it, and it will chew. You’ll have to chew it. But God grant everyone a taste in it. Alisher. I liked the knife, it’s a cool knife. Farhad gave it. Farhad, tell me where this knife comes from. Tajik knife? Japanese beetle. – Really, Japanese? – Yes. He was recently in Japan. And he brought me this knife from there. Cool. The Japanese found out that pchak had become popular in Russia, and they began making pchak. What, some of their santokus were doing all sorts of nonsense. Here pchak is a knife. As much more meat as you want. Now let’s add some more brisket. You can’t cut the brisket anymore. Real horsemen should take it and gnaw it. Now here’s the question. How to try all this? How to evaluate all this? Let’s try each of our pilafs first. Okay, please. Let’s each have our own. You know, I see that when people eat, many begin to eat pilaf with meat. This is catastrophically wrong. Always taste the rice first to see how the rice turned out. My rice could still stand. Tastes similar to biryani. I am responsible for the meat. Carrot. Carrots with raisins mixed with rice. Rice. A specific teahouse. I could have stood still. More water could have been given. What do you think? Very tasty, bomb. I’ll try this meat fried. Clockwise, you’re here, you’re here. I felt like I was in India. Delicious. Try the carrots. Alisher, 5 points. No talking. Thank you. It’s good when this happens. Have you tried the meat from there? Yes, I really liked it, the very bright taste of spices. What are you going to say? Delicious. And I liked this pilaf, and I really liked this pilaf, but most of all I liked this one. Sasha, why are you standing there? Come here. We missed you. Come here. Look what plates he brought. If all the neighbors come with such plates, we will have to buy other cauldrons. Here we are standing in front of you, four guys. We can say that he is Russian, that he is Tajik, that he is Azerbaijani, that he is Uzbek. I propose today to form a new nation that loves pilaf. That is, we are a nation of fruit eaters. Bon appetit, dear friends. Put it on Sasha. Give each of your own. Put each one on. Let’s. Is that enough? I just heard that you have kids, there are a lot of you. We don’t feel sorry. Thank you. Eat for your health. We are waiting for each individual assessment. There would be a third hand. Help yourself to your health. Thank you.

📖 Что вы узнаете из этого видео:

• Правильный выбор риса – какой сорт лучше всего подходит для узбекского плова
• Секреты зирвака – основы основ для насыщенного вкуса
• Технология приготовления – пошаговый процесс от начала до конца
• Специи и приправы – какие использовать и в каких пропорциях
• Мясо для плова – баранина, говядина или другие варианты
• Казан и огонь – как правильно регулировать температуру
• Овощная составляющая – морковь, лук и их правильная нарезка
• Финальные штрихи – как довести плов до совершенства

🌟 Почему узбекский плов – это особенное блюдо?

Узбекский плов отличается от всех других видов плова своей уникальной технологией приготовления. Это не просто рис с мясом – это сложное многокомпонентное блюдо, где каждый ингредиент играет свою роль. Настоящий узбекский плов готовится в чугунном казане на открытом огне, что придает ему неповторимый аромат и вкус.

Существует множество региональных вариаций: ферганский плов отличается от самаркандского, а ташкентский имеет свои особенности. Канал Сталик Ханкишиев из Azerbaijan показывает аутентичный подход к приготовлению этого легендарного блюда восточной кухни.

👨‍🍳 Традиции приготовления плова

В Узбекистане плов – это больше, чем еда. Это центр любого праздника, свадьбы или важного события. Существует даже специальная профессия – ошпаз (повар плова), которые готовят плов на сотни и тысячи человек. Мастерство ошпаза передается от учителя к ученику, и секреты приготовления идеального плова хранятся веками.

В этом видеоролике продолжительностью 3061 секунд вы увидите, как эти древние традиции воплощаются в жизнь. Автор канала демонстрирует не просто рецепт, а целую культуру приготовления узбекского плова.

🥘 Основные ингредиенты узбекского плова:

Для приготовления настоящего узбекского плова нужны качественные продукты:

• Рис – лучше всего девзира или другие сорта с низким содержанием крахмала
• Мясо – традиционно используется баранина, но подходит и говядина
• Морковь – желтая или красная, нарезанная соломкой
• Лук – репчатый, крупно нарезанный
• Масло – растительное или курдючный жир
• Специи – зира, барбарис, чеснок целыми головками
• Соль и черный перец – по вкусу

🔍 Полезные советы от профессионалов:

Канал Сталик Ханкишиев накопил огромный опыт в приготовлении узбекского плова, и в этом видео вы найдете множество профессиональных хитростей. Например, правильная последовательность закладки ингредиентов критически важна для вкуса. Сначала обжаривается мясо до золотистой корочки, затем добавляется лук, потом морковь – и только после этого заливается вода для зирвака.

Еще один важный секрет – рис нужно правильно промыть и замочить. Это влияет на то, будет ли плов рассыпчатым или слипнется. Температурный режим тоже имеет значение: сначала сильный огонь для зирвака, затем умеренный для томления риса.

📺 О канале автора

Канал Сталик Ханкишиев специализируется на восточной кухне и традиционных рецептах. Здесь вы найдете не только узбекский плов, но и множество других аутентичных блюд. Видео снято в стране Azerbaijan, что гарантирует подлинность и следование традициям.

Канал уже собрал аудиторию ценителей настоящей восточной кухни, и это видео получило 3165 лайков от благодарных зрителей, которые смогли приготовить вкусный плов по этому рецепту.

⏰ Сколько времени занимает приготовление?

Это обучающее видео длится 00:51:01 (3061 секунд), но реальное время приготовления узбекского плова обычно составляет от 2 до 3 часов. Это блюдо не терпит спешки – каждый этап требует внимания и терпения. Зато результат превзойдет все ожидания!

🎯 Для кого это видео?

Это видео будет полезно:

• Начинающим кулинарам, которые хотят освоить узбекский плов
• Опытным поварам, желающим узнать новые секреты
• Любителям восточной кухни и экзотических блюд
• Тем, кто планирует праздник и хочет удивить гостей
• Всем ценителям настоящего аутентичного плова
• Людям, интересующимся кулинарными традициями Узбекистана

💡 Интересные факты об узбекском плове:

Знаете ли вы, что в Узбекистане существует более 40 различных рецептов плова? Каждый регион гордится своим уникальным способом приготовления. Ферганский плов готовится с добавлением винограда и нута, самаркандский отличается крупной нарезкой моркови, а бухарский – особой технологией обжарки мяса.

В 2016 году традиция приготовления узбекского плова была внесена в список нематериального культурного наследия ЮНЕСКО. Это признание важности плова не просто как блюда, но как культурного явления, объединяющего людей.

🏷️ Теги и метки видео:

Теги: Сталик Ханкишиев,казан,мангал,НТВ,Дачный ответ,готовить,плов,шашлык,рецепт,ханкишиев,сталик

Ключевые слова: узбекский плов, рецепт плова, восточная кухня, Сталик Ханкишиев, плов в казане, традиционный плов, Azerbaijan, кулинарный мастер-класс

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На нашем сайте вы найдете множество других рецептов узбекской кухни: лагман, манты, самса, шурпа и многое другое. Подписывайтесь и следите за обновлениями!

Приятного просмотра и удачи в приготовлении настоящего узбекского плова! Пусть ваш плов всегда будет рассыпчатым, ароматным и невероятно вкусным! 🍚✨