Video: https://www.youtube.com/watch?v=LP-5jjy8Lw4
Cooking of plov with the friends
Cooking is not about being the most perfect cook, but rather it is about sharing the table with family and friends. Inspired by this quote, my friends and I decided to gather on the weekend and cook the most delicious dish of Central Asian cuisine: plov.
All the necessary ingredients for the plov were brought by my friends. We cooked plov for 15 people and used the following ingredients:
4 kilos of beef
1 kilo of onions
4 kilos of rice
2 kilos of red carrot, 1 kilo of yellow carrot
4 kilos of rice
1 liter of sunflower oil
0.5 liters of linseed oil
Half a kilo of quince
300 g of soaked chickpeas
200 g raisins
5 chilli pieces
Salt, cumin and water
Someone is cutting the meat, someone is cleaning the rice, and someone is kindling the fire. It’s fun!
The appetizer for the plov: canned tomatoes and pickled cucumbers.
We cook plov with gas, but we also use firewood.
By the way, we have 500 grams of the fat tail and it is fried until reddish.
Well, our snack is ready. You can enjoy it with bread and onion.
It tastes good!
First we roast quinces.
We take out the reddish roasted quinces.
The linseed oil goes into the cauldron.
We put the sliced onion in the cauldron.
Now the beef goes in the cauldron.
We turn the heat up and fry the beef for about 15 minutes
Let’s also cut turnip for salad.
We put the red and yellow carrots in the cauldron.
Then 4 liters of water come in.
We add soaked chickpeas, roasted quince and chilli.
We cook all the ingredients for about half an hour.
Ground pepper and cumin are added.
Meanwhile, it has become dark and the taste made us hungry
Now everyone can dip their bread in the delicious Plov sauce.
It`s very yummy
Now we have the rice coming in.
Now let’s reduce the fire and cook the plov for about 40 minutes.
Our plov is ready. Now let’s take the treasure from the bottom: meat, quince, chilli out.
Now we put our plov on several plates.
The plov is very delicious. We enjoyed it.
Thank you very much for your attention.
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