Ingredients
3/4 cup oil
5 small onions, diced
1 lb lamb leg meat, cubed
4 large carrots, cut into julienne
1 water
12 garlic heads
5 cup rice, soaked in 5 changes of water, and drained
1 tsp salt
1 tsp ground cumin
1 tsp ground red pepper or cayenne
Directions
This is recently invented Central Asian pilaf, dating from just after
World War II. At first popular among teahouse pilaf cooks in eastern
Uzbekistan, it's now cooked all over that country. Most people squish
out the mild cooked garlic from the whole cloves and use it as a
sauce for the pilaf. From "Plovy na Liubol Vkus" by Karim Makhmudov.
Put oil in large pot, add onions and saute over medium heat until
light brown. Add meat and stir until browned. Add carrots and 5 cups
water, and cook over medium-high heat until meat is tender, about 7
minutes. Mix whole heads of garlic into stew and sprinkle rinsed rice
over. Add 8 cups water, taking care not to disturb layering of rice
and stew, and boil uncovered until rice absorbs water, about 40-45
minutes.
When rice is done, heap rice in pot, cover, reduce heat to minimum,
cover pot and steam 25-30 minutes. Serve 1 head garlic with each
portion of pilaf. Makes 10-12 servings.
Each of 10 servings contains about: 569 calories; 278 milligrams
sodium; 22 milligrams cholesterol; 19 grams fat; 85 grams
carbohydrates; 15 grams protein; 1.08 grams fiber.
Servings: 12 servings
Sarimsaaqli Palaaw (Central Asian Garlic Pila Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into history, in truth as far as ancient Egypt, and maybe further still. Having said that, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by the Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main course and afters, a very modern way of dining. Additionally, he informs us how the ancient chefs were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like basil, rue and asafoetida. Over the following few centuries, the rich and powerful families of the West strove to lay on the most extravagent meals, and as a consequence, the best cooks and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery books are starting to become popular mostly as a result of more people being able to read, more leisure time and a general increase in wealth. The introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Sarimsaaqli Palaaw (Central Asian Garlic Pila recipe.
