Tamerlan’s pilaf is a traditional dish of southern Kazakhstan.
Timur bypassing the army heard talking old soldiers that the stocks are coming to an end and the soldiers in despair at the thought of the long March on Ankara,then he went to the Mullah and he was advised to take him a big old cast iron pot and fry there for a long time meat and rice swell with pride,carrots blushing with joy, spicy onions until the smell reaches Allah. Timur listened to the Mullah and prepared this dish and to the capture of Ankara and Sultan Bayezid and after each halt, not only from lamb, and any meat on a heated and broken boards of the Osmans.
So popular were born in the East rice and cous-beam, but the classic pilaf is still considered the one the recipe of which was prompted by Tamerlane before you approach a cunning Mullah.
Ingredients for preparing Tamerlan’s Pilaf:
Which was great conqueror’s Tamerlane most favorite meal.
- 1 kg (2 1/4 lb) rice
- 500g lamb or beef
- 1 kg (36 oz) carrots
- 4 onions
- 350g vegetable oil
- Salt, cumin, and cayenne pepper to taste
Method:
- Heat oil in a cauldron until white smoke appears.
- Add sliced onions rings and sear in oil until reddish-brown.
- Cut meat in pieces(4-5 sm) and saute with onions.
- After a few minutes put in carrot strips and cook until golden.
- Add water, salt, spices and stew for 20-25 minutes.
- Add rice and more water, just 1-1.5 cm above surface of rice.
- Cook uncovered until water evaporates.
- Cover and cook on low heat 20-25 minutes.
