Sometimes viewers write: "Stalik, you cook very tasty,
very appetizing dishes, but we cannot cook such."
And I tell you: "You can."
Listen carefully, look, I will explain each step.
Choosing sweet and sour small raisins is nothing difficult.
Tell the sellers in the market: "I need it for pilaf."
And try it. And you have to take ghee butter.
If you missed our last program,
you have a direct path to my YouTube channel.
The raisins are swollen and take the shape of fresh grapes.
Everything is ready so that the color does not change, so that the oil becomes tastier.
And with the rest of the dried fruits, everything is repeated.
In the same way, we take two tablespoons of ghee in a frying pan.
We put the frying pan on a very neat low heat.
Now dark Samarkand raisins, very beautiful, very tasty.
There is no such thing, take any other.
The most important thing is that it is both beautiful and tasty.
And exactly the same. You see, he began to swell.
Everything means ready.
The oil is flavored with raisins and the raisins are infused with oil.
We shift it until the time. I'll tell you when you need it.
Looking ahead, I will say
that this recipe consists of absolutely the same type of operations.
If you get it once, you get the other seven times.
2 tablespoons of butter, only now not raisins, now pistachios.
If there are no pistachios, you can take any other nuts.
Only you try them together with raisins, whether they combine to taste.
The pistachios go well together.
I can say that walnuts will go well too.
Well, now look, the oil has turned green, the
oil has acquired a pistachio hue, and therefore both taste and smell,
but the pistachios have not changed their color.
But this is not difficult.
It worked with pistachios, and it will work with almonds.
Only almonds, of course, we must take unsalted and unroasted almonds,
because we are now going to lightly fry them.
Well, how to say, fry it, it will barely change color,
and the butter will become very tasty.
You will have to tinker a little with dried apricots, because they are large.
And let's cut it into strips, cubes.
Let it resemble a pilaf carrot.
Now it is very important to understand why we fry all these products?
We enhance their smell, we reveal their taste.
We also flavor the oil in which they are fried.
All of these foods could be eaten raw.
They could be put raw in a cauldron, in the dish
that we are preparing.
Tell me, have you not guessed yet what exactly we are cooking?
Well, well, now we will fry the dried apricots, and you will find out everything.
Take your time, stop a moment, you are wonderful.
But where else can you see such beauty?
I think that many can get scared already in this place.
Oh, so many products!
No, there are not many products.
From each product, 20-30, maximum 50 grams,
you just need to take 6-7 types of dried fruits and nuts.
It is advisable to take barberry without fail.
This is a red Caucasian barberry, but you can also take a black one, the
one that is added to Uzbek pilaf.
Yes, dear friends, we are now preparing pilaf,
only the pilaf is not Uzbek, but Azerbaijani,
and even one that is rarely cooked in Azerbaijan.
This is a festive milk pilaf,
because the best products are taken for pilaf.
And the main task of the cook is not to spoil them,
but to act strictly according to the rules that have been developed for centuries, millennia.
For example, I diluted milk with water 1: 1, and now I salt it,
despite the fact that all the other ingredients for this pilaf are sweet.
And the basmati rice bought in the nearest supermarket
must first be soaked in warm salted water,
then rinsed so that as much starch as possible comes out of it,
and then wait until the diluted milk boils,
drain the water from the rice and dip the rice into boiling milk.
Fire at maximum. There was only 600 grams of dry rice.
We took 2 liters of good milk and 2 liters of water,
added 3 tablespoons of salt.
Now you need to watch the rice so that it does not get overcooked.
But you will also have to watch out for the milk so that it does not run away.
The point is, whether you like it or not, starch is released from the rice.
And starch together with milk form a very copious foam.
If you cook in pure milk, the foam will constantly run away.
You just won't succeed.
And milk, even if diluted, has already completed its task.
The fact is that milk contains a special protein called casein.
Casein fills cracks in rice.
And this allows the rice to cook a little longer.
And the foam from the rice is washed off with ordinary boiling water.
But just as there is no wedding without a bride,
there is no pilaf without butter.
First, dissolve a little, 30-40 grams of butter in a cauldron.
Hear, do not heat very much, but only let it melt.
And once the butter has melted, sprinkle the first layer of rice on top of it.
Tell me, do you understand everything, what will happen next? Yes of course.
All products must be stacked in layers, but following the rules.
We put nuts and larger products down, and put
dried fruits and everything smaller and more tender on top.
Of course, dried fruits and nuts are put in a cauldron along with the butter
in which they are stewed, because the ghee that I used is
what it is, golden, fragrant,
ready to accept all the best from some products and pass on to others.
For example, rice from pistachios.
Rice is like a feather bed, rice is like a duvet,
rice is like a veil for a golden bride.
The most beautiful things should be hidden under the rice.
All the most precious and desirable things should be hidden under the rice.
But in order for simple rice to turn into pilaf,
it is imperative to add more oil to it.
And if this butter is butter, then it must certainly be sweet cream,
because there is butter and sour cream.
And this is not a marriage, it is just this kind of oil.
But butter will give the pilaf a taste of, how to say, kefir,
but a spoonful of honey will give the pilaf the taste of a holiday.
Yes, we are preparing a festive Azerbaijani milk pilaf "Seven Beauties".
Eh, look what the milk did,
there was only 600 grams of dry rice.
He had to fit into this cauldron along with all the fillings.
And you can't press rice with a lid. Rice should breathe for 1.5 hours.
Then it turns into pilaf.
Open it, apply it carefully, being careful not to damage the very delicate rice.
Shake it, admire it, enjoy this spectacle,
because it was not prepared by chefs from very expensive restaurants,
because it was not prepared by some specially trained specialists.
We prepared this with our own hands and made sure
that there is nothing complicated, just remember, write down, follow the rules.
And lay out the barberry from the very top.
Let it decorate pilaf like rubies.
In general, this pilaf looks like a piece of jewelry.
And if someone thought that it was too sweet pilaf,
and should be served only at the very end of lunch, he is mistaken.
This pilaf is incredibly tasty on its own,
but it is an excellent side dish for well-cooked meat,
and even more so for tandoor chickens.