Cuisine: Main Courses
Maymanah PALAOW -Uzbeki PALAOW
1 kg (2 1/4 lb) rice, 500g mutton or beef, 1 kg (36 oz) carrots, 4 onions, 350g vegetable oil, salt, cumin, and cayenne pepper to taste.
Heat oil until white smoke appears. Add sliced onions and sear in oil until reddish-brown. Cut meat in pieces and saute with onions. After a few minutes put in carrot strips and cook until golden. Add water, salt, spices and stew for 20-25 minutes. Add rice and more water, just 1-1.5 cm above surface of rice. Cook uncovered until water evaporates. Cover and cook on low heat 20-25 minutes.
Behili PALAOW - PALAOW with Quinces
1kg (2 1/4 lb) rice, 300 g mutton or beef, 2-3 quinces, 1 kg (36 oz) carrots, 4 onions, 350g vegetable oil, salt to taste.
Prepare in the same manner as Maymanah PALAOW. Before adding rice, add slices of quince. When Pilaf is finished, mix rice and serve in a mound on a large platter topped with quince pieces.
Seer PALAOW - PALAOW with Garlic
1 kg (2 1/4 lb) rice, 300g mutton or beef, garlic, 800g (28 oz) carrots, 3-4 onions, 350g vegetable oil, salt and spice to taste.
Wash rice and soak in warm saltwater for 1 1/2-2 hours. Cut meat in small pieces and sear in hot oil. Add sliced onions, after a few minutes put in carrot strip and salt. Add 1:1 water, spices and unpeeled garlic cloves. Stew on low heat for 20-25 minutes. Add rice and cook uncovered until water evaporates. When ready, remove garlic, mix rice and serve in a mound on a large platter. Peel garlic and arrange on top.
Mayizli PALAOW - Bukhoro PALAOW with Raisins
1 kg (2 1/4 lb) rice, 150g (5-6 oz) raisins, 800g (28 oz) carrots, 3-4 onions, 350g vegetable oil, salt and spices to taste.
In a cauldron, sear sliced onions in very hot oil until reddish-brown. Then add carrot strips and cook until golden. Stir in water, salt and water, then add to cauldron. Add rice and more water, just 1-1.5 cm above the surface of rice. Cook uncovered until water evaporates. Cover and cook on low heat 20-25 minutes or until done.
Sofakli PALAOW - Samarkand PALAOW
1 kg (2 1/4 lb) rice, 400g (14 oz) mutton or beef, 800g (28 oz) carrots, 400g (14 oz) onions, 300g or 1 1/4 cup vegetable oil, salt and spices to taste.
Wash rice and place in cauldron with salty water and bring to a boil. When completely cooked, drain the rice. Separately boil whole peeled carrots with the meat. Cut meat in pieces and the carrots in thin strips. Mix together, add a bit of salt, ground red or black pepper. Sear slice onions in very hot oil. When reddish-brown, remove and combine with meat and carrots. Put a servings of rice in kosas, coat with hot fat and top with mix of meat, carrots and onions.
Quorma PALAOW - Kashkadarin PALAOW
1 kg (2 1/4 lb) rice, 1 kg mutton or beef, 800 g (28 oz) carrots, 300 g (11 oz) onions, 300 g or 1 1/4 cup vegetable oil, salt and spices to taste.
Cut meat in pieces, marinate, and mix with sliced onions, salt, black pepper, and cumin. Heat oil until white smoke appears. Add meat and sliced onions and sear in oil. Then add carrot strips and water and stew until carrots become tender. Add rice and more water. When rice kernels swell, cover and cook on low heat another 15-20 minutes. Serve on large platter or on individual plates.
Kovatok PALAOW - PALAOW with Stuffed Grape Leaves
1 kg (2 1/4 lb) rice, 500 g (18 oz) mutton or beef, 800 g carrots, 3 onions, 350 g or 1 cup vegetable oil, 85-90 grape leaves, salt and spices to taste.
Divide meat into two parts - the base and the filling. Put the other half of the meat through a meat-grinder and combine well with sliced onions and spices. Rinse off the young grape leaves in cold water and place flattened on the work surface. Put a small amount of the meat filling in each leaf and secure roll with thread. Boil the dolmas in a separate pot. Prepare Pilaf as per Qourma PALAOW recipe above. Add dolmas to the Pilaf after pouring water on sauteed meat and carrots. When ready, mix rice and serve in a mound on a large platter topped with dolmas.
Nuhatli PALAOW - PALAOW with Chickpeas
1 kg (2 1/4 lb) rice, 500 g (18 oz) mutton or beef, 120 g (4-5 oz) chickpeas, 800 g carrots, 3 onions, 300 g or 1 1/4 cup vegetable oil, salt and spices to taste.
Wash rice and soak in salty water 1 1/2-2 hours. Soak chickpeas 5-6 hours or use canned chickpeas. Sear meat and sliced onions in oil until reddish-brown. Add carrot strips and mix thoroughly. Add 1:1 water, chickpeas, salt, and spices and stew for 20-25 minutes. Add rice and cook on low heat 30 minutes.
Tovukli PALAOW - PALAOW with Chicken
1 kg (2 1/4 lb) rice, 1 whole chicken, 800 g carrots, 4 onions, 300 g or 1/4 cup vegetable oil, salt and spices to taste.
Wash a prepared chicken and chop into portions. Add sliced onions to cauldron and sear in hot oil. Then add chicken pieces and fry well. Follow remaining Qourma PALAOW recipe from above.
Shavlya - Rice Porridge with Meat
600g (21 oz) rice, 400g (14 oz) mutton or beef, 400g carrots, 2 tomatoes, 3 onions, 350g or 1 2/5 cups vegetable oil, pinch of black pepper, salt to taste. Cut meat into small cubes, sear in hot oil. Combine with sliced onions, strips of carrots, and tomatoes. Saute well, then add water, bring to a boil, and season. Put in pre-soaked rice and cook strings often. When the water evaporates cover and cook until done. To serve, sprinkle with chopped green onions.
Moshkichiri - Mung Bean Porridge
300 g or 3 cups mung beans, 500 g or 2 1/2 cups rice, 200 g mutton or beef, 300 g or 1 1/4 cup vegetable oil, 3 onions, 1 bundle (4 oz) green onions, salt to taste.
Cut meat into pieces, place in a soup kettle and sear in hot oil. Add sliced onions and continuing frying until onions are half-cooked. Add water or stock and mung beans and simmer until they open. Then add rice, salt and cook until rice is done, stirring often. Serve in bowls and garnish with fried onions.
Halim - Wheat Porridge
1 kg (2 1/4 lb) wheat grain, 600 g (21 oz) mutton or beef, 400 g 1 3/4 cups vegetable oil, salt, cinnamon.
Crush wheat with mortar and pestle, rinse in water to separate husks. Sift and soak in hot water 5-6 hours. Cut meat into 50-60 g (2 oz) pieces and sear in hot oil. Add soaked wheat and water. Cook, constantly stirring, on low heat 1 1/2 hours. Add salt. Before serving season with ground black pepper and cinnamon.
Ajabsanda - Vegetable Stew
500 g (18 oz) boneless mutton or beef, 150 g (5-6 oz) animal fat, 500 g (18 oz) each potatoes, carrots, tomatoes, 100 g (3-4 oz) garlic, 2 bell peppers, 1 bunch or 30 g (1 oz) fresh coriander, salt and spices to taste.
On the bottom of a small pot, arrange peeled and cubed potatoes. Then layer with thin strips of carrots, followed by quartered tomatoes, sliced onions, chopped garlic, and finally small pieces of meat and fat. Remember to season each layer with a little salt, ground black pepper and cumin. Now place the small pot with ingredients in a larger pot. Pour water in larger pot so that it comes up a little over half way up the sides of the smaller pot. Cover larger pot and steam about 2 hours. Check occasionally to ensure that the water does not completely boil off.
"Samarkand" Dimlamasi - Samarkand Stew
300 g (11 oz) mutton, 50 g (2 oz) onions, 60 g (2 oz) carrots, 100 g (3-4 oz) tomatoes, 200 g (7 oz) potatoes, 60 g bell peppers, 20 g (1 oz) butter, 10 cloves garlic, 20 g or 1 1/2 tablespoons water, 1 bunch or 30 g (1 oz) fresh dill, salt and spices to taste.
Cut meat into small pieces, tenderize, and season. Place portion of meat in individual earthenware casseroles, layer with sliced potatoes, carrots, tomatoes, garlic, onions, bell peppers, and chopped greens. Add stock or water and butter and bake covered.
Qourma - Stewed Meat
400 g (14 oz) mutton or beef, 1 kg potatoes, 3 onions, 3 carrots, 4 tomatoes, 2 tablespoons tomato paste, 150 g or 5/8 cup vegetable oil, 1/2 bunch or 15 g (1/2 oz) fresh dill, 1/2 bundle (2 oz) green onions, salt and spices to taste.
Cut meat into small pieces, sear in hot oil. Add sliced onions and saute until golden-brown. Then add tomatoes and mix well. Remove from heat and add cubed or sliced potatoes and carrots. Cook another 10-12 minutes, mix in salt, spices, cover with water and bring to a boil. Stew until potatoes are done. Garnish with chopped green onions or fresh coriander.
Quorme-i-Sabzee (Spinach Stew)
1 1/2 lb Lean stewing beef or lamb
1/2 cup Oil
1 large Onion; finely chopped
2 Garlic cloves; crushed
1 1/2 cup of Water
Freshly ground black pepper
1/4 ts Hot chili pepper (or more)
3 cup of Spinach, chopped
1 tablespoons of Cumin
2 tb Coriander leaves, chopped (more if desired)
Cooking time: 1 1/2-2 hours
1. Cut meat into 3/4' cubes. 2. Heat oil in a heavy pan, add onion and fry gently until transparent. Increase heat, add garlic and meat cubes and fry, stirring often, until juices evaporate and meat begins to brown. 3. Add water, salt and pepper to taste, chili pepper, and cumin. Bring to a slow simmer and reduce heat. Cover pan and simmer gently for 1-1 1/2 hours until meat is tender. Time depends on cut of meat used. 4. Add spinach and coriander and cook for further 10-15 minutes. 5. Mound chalau on a platter and spoon some of the sauce on top. Serve remainder in a separate bowl.
Note 1: 1/4 cup of yellow split peas (daul nakhud) can be substituted for the spinach. This dish is then called Korma and the split peas are added at step 3.
Note 2: To make 6-8 servings of Chalau, start with 3 cups of basmati or other good quality long grain rice. Heat 1/4 cup oil in a cooking pot, add the rice, and stir for 5 minutes. Add required water, bring to a boil, reduce heat to low and cook covered +/- 30 minutes. To cook this authentically, put a cloth over the rim of the pan before putting on the lid.
(NOODLES WITH PULSES, MEAT AND YOGHURT)
2 cup Plain flour
1 tablespoons of Salt
2/3 cup Cold water
Pulse and Noodle Mixture
1/2 cup Yellow split peas - (daal nakhud)
1 cup Canned kidney beans w/liquid Salt
1 tablespoons of Oil
2 cup Finely chopped spinach
1/2 cup Oil
1 Medium onion; finely chopped
750 grams Ground lamb or beef
Freshly ground black pepper
1/2 cup Tomato puree
1/2 cup Water
Chakah (Yogurt Sauce)
1 1/2 cup Drained yogurt
3 ts Dried mint; rubbed
1/4 tablespoons of Hot chili pepper
1/4 cup finely chopped coriander
Salt to taste
Cooking time: 1 to 1-1/4 hours
Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 minutes.
On a floured, board roll out each ball of dough very thinly. Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife. Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes. Wash split peas well and place in a pan with 1-1/2 cups cold water. Bring to the boil and boil gently for 30 minutes or until tender. Add red beans and liquid and keep warm.
In a large pot bring 8 cups water to the boil; add 2 teaspoons salt, oil and noodles. Put noodles in gradually, stirring after each addition. Return to the boil and cook uncovered for 5 minutes. Add spinach and cook for further 5 minutes. Drain in a colander and return to the pot. Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.
In a frying pan heat the 1/2-cup oil, fry onion until soft and add ground meat. Stir over high heat until juices evaporate and meat browns lightly. Add salt and pepper to taste, tomato puree and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate. Sauce should be oily.
Combine chakah ingredients, add to noodles and toss well. Mixture should be moist. Place noodle mixture in a deep dish and top with keema. Stir at the table and serve in deep plates.
(Fried Leek Pastries Or Potato Pastries)
2 cup Plain flour
1/2 tablespoons of Salt
2/3 cup Cold water
2 Leeks (2 leeks = 3 cup chopped)
2 ts Salt
1/4 tablespoons of Hot chili pepper
3 tablespoons of Oil
To Finish: Oil for deep-frying
Sift flour and salt into a bowl, make a well in the center and add water. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary. Wrap in plastic film and leave to rest for 30 minutes.
Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels. Place flat on board, cut along length at 5 mm (1/4 inch) intervals than across to dice. Measure in cup measure and place in bowl.
Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.
Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively, roll out dough and cut into 10 cm (4 inch) rounds. Place about 2 teaspoons leek filling in center of circle, moisten pastry halfway round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork. Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly. Drain on paper towels and serve hot or warm.
Note: You could use the same for Potato Pastries( Boolani-e-Kachalou), but make sure you use Potato instead. For mix of both you can use half and half of each.
1 cup of Sugar
2 cup of Water
3/4 cup of Ghee
1 cup of Coarse semolina (farina)
1/4 cup of Pistachio nuts - blanched
1/4 up of Almonds - blanched & Slivered
1/2 tablespoons of Ground cardamom or to taste
1 tablespoons of Rosewater - See note Additional nuts to decorate
Combine sugar & water in saucepan & stir occasionally until dissolved, over medium heat. Bring to a boil, & boil briskly for 5 minutes without stirring. Remove from heat & leave aside in pan. In a deep heavy pan heat ghee & add semolina. Stir over medium heat for 5 minutes. Semolina should not color.
Pour hot syrup into semolina, stirring constantly. When smoothly blended, reduce heat & leave to cook, uncovered, until liquid is absorbed. Mixture should be thick but still moist at this stage. Stir in nuts, cardamoms & rosewater to taste.
Cover rim of pan with a cloth or 2 paper towels, put lid on tightly & leave on low heat for 5 minutes. Turn off heat & leave pan undisturbed for 10 minutes.
Spread halwau on a flat, lightly oiled platter & decorate with nuts. Serve warm or cold, cutting pieces into diamond shapes or squares.
Kovatok Dulma - Stuffed Grape Leaves (Dolmas)
50 grape leaves, 500g (18 oz) mutton or beef, 500g onions, 50g (2 oz) butter, salt, pepper, and spices to taste.
Put the meat through a meat-grinder and combine well with sliced onions, salt, red and black pepper. Rinse off the young grape leaves in cold water and place flattened on the work surface. Put a small amount of the meat filling in each leaf and secure roll with thread. Place dolmas, weighted, in tight rows in a large pot, add water, butter, and spices. Cook on low heat 25 minutes. Serve 8-10 dolmas on a plate and pour broth over the top.
Karam Dulma - Stuffed Cabbage
1 kg (2 1/4 lb) mutton or beef, 200g (7 oz) rice, 1 head of cabbage, 1 egg, 4 onions, 3 tomatoes, pinch of black pepper and red chili pepper, salt to taste.
Put the meat through a meat-grinder and combine well with rice, chopped onions, juice from sliced tomatoes, raw egg, salt and black pepper. Place head of cabbage in large pot with boiling water. Blanch about 5 minutes, remove from pot and arrange individual leave on your work surface. Put a fair amount of the meat filling on each leaf and roll up. Boil bones in soup kettle, adding salt, and a whole dried chili for seasoning. Pour strained broth just covering cabbage rolls, cover and cook about 30 minutes.
Bulgori Dulma - Stuffed Bell Peppers
1 kg 12 sweet bell peppers, 500g (18 oz) mutton or beef, 100g rice or 1/2 cup rice, 1 egg, 4 onions, 3 tomatoes, salt, black pepper and bay leaf.
Put meat through a meat-grinder and combine with pre-soaked rice, beaten egg, finely chopped onions, salt and black pepper. To make stuffed peppers, remove stems and seeds from bell peppers and fill with meat mixture. In a large pot, boil meat bones to make broth, place stuffed bell peppers on top and cook over low heat about 30 minutes. Serve 4-6 peppers on each plate and top with strained broth.
Kabob - Shish Kebab
1 kg (2 1/4 lb) boneless mutton or beef, 3 onions, 1 teaspoon salt, wine vinegar, red or black pepper, and coriander to taste.
Cut meat into pieces and salt. Mix with remaining ingredients in an enamel or china bowl and marinate several hours. Remove meat only, thread on skewers (the final piece should be fat) and grill over hot coals. Serve with sliced onions.
Kiyma Kabob - Minced Kebab
1 kg boneless mutton, 3 onions, 1 egg, 3-4 tablespoons flour, pinch cayenne pepper, salt to taste.
Mince fatty mutton in meat-grinder two times. Mix well with onions, cayenne pepper, and salt. Shape mixture into small links, thread on skewers and dust with flour. Grill over hot coals. Serve with sliced onions and tomato salad.
Jigar Kabob - Liver Kebab
500 g sheep or beef liver, 300 g mutton fat, 300 g (11 oz) onions, 200 g or 1 1/2 cups flour, pepper and salt to taste.
Clean the liver;, cut mutton fat into 10-15 g pieces. Salt and dredge in flour. Thread liver on skewers, alternating with pieces of fat, and grill over hot coals. Place liver on a serving dish, top with finely sliced onions, salt and freshly ground pepper.
Tovuk (Muorgh) Kabob - Chicken Kebab
1 chicken, 3 onions, wine vinegar, salt, coriander seeds, and cumin to taste.
Cut the cleaned and boned chicken into 20-25 g pieces. Combine well with chopped onions, vinegar, salt and spices. Cover and set aside in a cool place for 8-10 hours. Thread 4-5 pieces of chicken on skewers and grill over hot coals. Serve sprinkled with sliced onions.
500 g (18 oz) mutton, 300 g (11 oz) onions, 80 g or 1/3 cup water, fresh coriander, dill, cayenne pepper, and salt to taste.
Cut mutton into 20-25 g pieces, add salt and pepper. Place in individual serving size earthware pots, alternating layers of meat with chopped onions and greens. Add a bit of water to each pot and cook in oven until ready. Serve with greens.
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