Pilaf on the Tatar table is nothing new. Tatars love pilaf and know how to cook it, although in a slightly different way.
This is because there has always been a connection between Tatarstan and Central Asia. Many students went to study, for example, at the Bukhara madrassa. And they traded constantly, and rice has been known in these parts for a thousand years.
But has everyone tried to cook goose pilaf? Well, the goose is a hit of Tatar cuisine, echpochmak, and why not put the favorite Tatar product - goose - in pilaf?
Do you have a hearth, firewood, a good cauldron, a live fire? No? Then you can cook the same thing on a gas stove - everything will work out for you, I guarantee!
In general, listen. Even the best goose has almost nothing to eat on its back. But the skin from the back contains so much fat that it is quite enough to cook one pilaf. If it’s not enough, you can add good vegetable oil. This means cutting it into pieces, like a fat tail, and melting it.
Legs and wings will be very tasty if you fry them until crispy. So, we send them to the cauldron first!
The rest of the meat can be fried along with onions.
I’ll tell you a secret: the taste of pilaf depends more than half on the taste of carrots. In Tatarstan, in the Buinsky district, delicious carrots grow. Huge, and at the same time very sweet! Excellent carrots for pilaf!
But since ancient times, the Tatars also added raisins to pilaf - after all, both rice and raisins were often brought in the same caravans. And in many Central Asian pilafs, for example, in Bukhara, raisins are often added. So, put it in boldly!
Let the zirvak simmer longer, bubble, and pick up flavor and aroma to transfer it to the rice!
Now let's think about it. Barberry is not uncommon in Uzbek pilaf. It gives a pleasant sourness, creating a balance with the sweetness of carrots. And in Tatarstan, red cottage cheese eremchek and kyrt, its dried variety, are very popular. The famous Tatar Gubadiya, the recipe for which can be found here - • Что такое Губадия по-т... - contains rice, raisins and kyrt. And it turns out very tasty. Why not add kyrt to pilaf?
In general, we decided to take a risk, but added sour cottage cheese not to the whole pilaf, but only to half. What came out of this - it’s better to see, and even better, ask those who ate this cauldron of pilaf in three or four minutes, and even better, cook it exactly the same way as we did and see for yourself that this is actually an excellent Tatar recipe!
You can cook it in the same way with duck, I’ve cooked it this way for a long time - • ПЛОВ: айва, утка, черн... - here’s the recipe.
This is already the 24th recipe for a book about Tatar cuisine, all previous ones can be viewed here • ПЛОВ: айва, утка, черн... - there is a lot of interesting stuff there, you won’t regret the time spent.
Well, it would be very correct to subscribe, press the bell, and if you already did this, but the notifications stopped coming, then it’s only because you stopped writing comments or liking. Just try writing and clicking on “Like” and the notifications will run like new again! After all, you are missing out on a lot of interesting, heartfelt, and useful things, dear friends!
23 сен 2024
