Samarkand pilaf with completely different preparation and taste in linseed oil

Hello dear friends! Welcome to our channel! We are in the Registan pilaf center, Tashkent  today. The chef who make Samarkand pilaf is Dilmurod AKA, the forth generation of chefs of this place. Samarkand pilaf is not just a dish, it is a cultural symbol that represents the rich culinary heritage of Uzbekistan, particularly the historic city of Samarkand.
The main components of Samarkand pilaf include long-grain rice, tender meat, onions, carrots, sunflower and linseed oil and a blend of spices.
The first step in preparing Samarkand pilaf is to soak the rice in water for a few hours. Then in two large kazans the meat and tendon fried in hot sunflower and linseed oil until browned. The meat is then removed, and finely chopped onions are added to the pot. They are cooked until golden brown. Next, sliced carrots are added to the pot. Once the onions and carrots are ready, the browned meat is returned to the pot. The soaked rice is then added on top of the meat and vegetables, followed by water or broth. At the next stage, spices are sprinkled over the rice. The pot is covered tightly with Polyethylene to allow the pilaf to steam. This process usually takes about 20-30 minutes on low heat. It’s important not to stir the rice during this time, as it helps to create fluffy grains.
Whether enjoyed at a family gathering or a festive occasion, Samarkand pilaf embodies the spirit of sharing and community, making it a true culinary treasure of Uzbekistan.

Tel: +99898 808 98 88
Location: https://maps.app.goo.gl/CYFJA7vZrhvdX...

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