The author, Stalik Khankishiyev, is a cookbook author and TV show host who specializes in the cuisine of the Great Silk Road. He shares his recipe for traditional Uzbek pilaf, a dish that is often misunderstood in terms of its preparation. Khankishiyev emphasizes the importance of using the right type of rice, specifically Dev-Zira National, and provides tips on how to cook it perfectly. He also discusses the choice of oil, recommending the use of a neutral-tasting oil such as grape seed oil or rice oil.
The recipe involves soaking the rice in salty water, heating oil in a cast-iron pot, and then frying onions and meat. The author stresses the importance of not overcooking the onions and meat, and of adding carrots and zira (a type of spice) to the pot. He also explains how to prepare the zirvak (broth) and how to add the rice to the pot.
Khankishiyev provides tips on how to achieve the perfect pilaf, including the importance of using the right amount of water, heat, and time. He also recommends serving the pilaf with a special salad called "shakarob" or "achych chuchuk".
Throughout the recipe, Khankishiyev shares his expertise and provides helpful tips and explanations to ensure that the reader can prepare a delicious and authentic Uzbek pilaf.
Here are the key facts extracted from the text:
1. The author's name is Stalik Khankishiyev, and he is a cookbook author.
2. Stalik Khankishiyev hosts a Russian TV show about the kitchen of the Great Silk Road countries.
3. The most frequently asked question he receives is how to cook pilaf at home using supermarket rice.
4. The type of rice mentioned is called Dev-Zira National.
5. Dev-Zira rice is grown in the Ferghana Valley and now also in the Krasnodar Territory.
6. Each grain of Dev-Zira rice has a specific dark burgundy-colored scar.
7. The rice seed originally has a dense shell of the same color as the scar.
8. The shell is removed during threshing, leaving a pinkish-colored rice.
9. To cook pilaf, the rice should be soaked in very salty water at a temperature of about 60 degrees Celsius.
10. The starch in the rice reacts with water at a temperature of 62-64 degrees Celsius.
11. The rice should be soaked for at least 30 minutes, but ideally for an hour and a half or two.
12. A cast-iron pot with a spherical bottom, called a Kazan, is traditionally used to cook pilaf.
13. If a Kazan is not available, a broad aluminum pot with a coating can be used.
14. The pot should be heated thoroughly before adding oil.
15. It is recommended to use fattened fat to cook pilaf, but other oils with little smell can be used.
16. Sunflower oil, olive oil, and first-pressing oil are not suitable for cooking pilaf.
17. The proportions of ingredients for pilaf are: 800 grams of rice, 120-150 grams of onions, a garlic head, a pair of chili, and a spoon of zira.
18. The meat should be lowered into the oil when the onion and oil have a temperature of about 130 degrees Celsius.
19. The carrots should be added to the pot and cooked until they are soft.
20. The carrots should be covered with hot water, and the heat should be reduced to a minimum.
21. The zirvak (broth) should be cooked slowly and calmly for at least 40 minutes.
22. The garlic and chili should be added to the pot, and the mixture should be salted.
23. The rice should be washed carefully under warm water to remove excess starch.
24. The rice should be added to the pot, and the surface should be straightened.
25. The heat should be increased to the maximum, and the rice should be cooked until the water is absorbed.
26. The pilaf should be covered with a plate, and paper napkins should be used to absorb excess moisture.
27. The pilaf should be cooked for at least 40 minutes at low heat.
28. A salad called "shakarob" or "acych Chuchuk" (a tomato with onions) is traditionally served with pilaf.
29. The pilaf is enough for five hungry men or ten people if served with other dishes.