Traditional Samarkand Polow

This gorgeous rice dish is popular in Uzbekistan and Tajikistan. It can be made with lamb, beef or chicken, garlic , quail eggs and spices such as cumin that gives the dish very nice taste.

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Ingredients

2 cups rice

300g diced lamb meat

2 large orange , yellow or white carrots, cut into thick matchsticks

1 large onion, cut into wedges

2-3 garlic cloves, unpeeled

4 hard boiled quail’s eggs

3 tbsp Ghee or butter ( you can use sunflower as well)

1 tsp cumin powder

½ tsp chilli powder

Salt to taste

 

Method

cook the rice with garlic cloves and set aside.

Heat the Ghee in a pan, add meat and brown the lamb over a medium heat, then add cumin powder and stirring for a minute. Remove it to a pot, add water and let the meat cook until is tender.

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Meanwhile, heat the oil in a pan. Add chopped onion. Stirring occasionally until softened , remove from the pan. Add carrots and fry until is tender.

Once meat is cooked, add all fried ingredients to the meat , seasoning with salt and chilli powder, Then add rice and gently mix all together.

Serve the rice in a plate and circle the hard boiled quail’s eggs around the rice.

 

 

پلو سنتی سمرقندی

این پلو زیبا – لذیذ و خوش عِطر بو در ازبکستان و تاجیکستان محبوبیت داره. گوشت استفاده شده در غذا میتونه گوشت گوسفندیگوساله و یا مرغ باشه. من با مرغ هم درست کردم ولی با گوشت گوسفند یاگوساله بنظرم خوشمزه تر بود البته سلیقه ای هست

از مواد دیگه که در پخت این پلو استفاده میشه تخم بلدرچین و زیره هست که عِطر خیلی خوبی به برنج میده.

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مواد لازم

دوپیمانه برنج

سیصد گرم گوشت خرد شده

یک عدد پیاز درشت خرد شده

دو عدد هویج رنگی زردنارنجی و یا سفید – به صورت طولی خرد شده

دو سه حبه سیر پوست گرفته

چهار عدد تخم بلدرچین آبپز شده

سه ق غ کره یا روغن محلی

یک ق چ پودر زیره

نصف ق چ پودر فلفل

نمک به میزان لازم

طرز تهیه

برنج را همراه با حبه سیرها پخته و کنار بگذارید.

روغن را در تابه گرم کنید – گوشت خرد شده رو تفت می دیم تا قهوه ای رنگ بشه – سپس زیره را به گوشت اضافه می‌کنیم و یک دقیقه حرارت می دیم . گوشت تفت داده به یک قابلمه منتقل می‌کنیم ومقداری آب اضافه کرده و میگذاریم تا نرم پخته بشه.

تا آماده شدن گوشت – پیاز رو در تابه سرخ می‌کنیم تا نرم بشه . پیاز رو از تابه خارج می‌کنیم و هویج ها رو هم در تابه سرخ می‌کنیم تا نرم بشن.

وقتی گوشت پخت با همه ی مواد سرخ شده نمک و فلفل مناسب مخلوط می کنیمبرنج پخته رو به مواد گوشتی اضافه و همه را با هم ترکیب می کنیم.

وقتی برنج را در دیس کشیدیم روی برنج تخم بلدرچین هارو پخش می کنیم.

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Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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