Traditional Samarkand Polow
Traditional Samarkand Polow

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, traditional samarkand polow. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Traditional Samarkand Polow is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Traditional Samarkand Polow is something that I’ve loved my entire life. They are nice and they look wonderful.

Steps Cook the rice with garlic cloves and set aside. Heat the Ghee in a pan, add meat and brown the lamb over a medium heat, then add cumin powder and stirring for a minute. Remove it to a pot, add water and let the meat cook until is tender.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook traditional samarkand polow using 10 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Traditional Samarkand Polow:
  1. Make ready 2 cups rice
  2. Get 300 g diced lamb meat
  3. Prepare 2 large orange, yellow or white carrots, cut into thick matchsticks
  4. Take 1 large onion, cut into wedges
  5. Make ready 2-3 garlic cloves, unpeeled
  6. Make ready 4 hard boiled quail’s eggs
  7. Get 3 tbsp Ghee or butter (you can use sunflower as well)
  8. Prepare 1 tsp cumin powder
  9. Get 1/2 tsp chilli powder
  10. Take to taste Salt

This gorgeous rice dish is popular in Uzbekistan and Tajikistan. It can be made with lamb, beef or chicken, garlic , quail eggs and spices such as cumin that gives the dish very nice taste. Cabbage rice (kalam polow Shirazi) Kalam polow Shirazi ( Iranian Cabbage rice ) This meal is one of the most popular rices in Iran. Traditional Samarkand Polow پلو سمرقندی This gorgeous rice dish is popular in Uzbekistan and Tajikistan in Central Asia.

Instructions to make Traditional Samarkand Polow:
  1. Cook the rice with garlic cloves and set aside.
  2. Heat the Ghee in a pan, add meat and brown the lamb over a medium heat, then add cumin powder and stirring for a minute. Remove it to a pot, add water and let the meat cook until is tender.
  4. Meanwhile, heat the oil in a pan. Add chopped onion. Stirring occasionally until softened, remove from the pan.
  5. Add carrots and fry until is tender.
  6. Once meat is cooked, add all fried ingredients to the meat, seasoning with salt and chilli powder, Then add rice and gently mix all together. - Serve the rice in a plate and circle the hard boiled quail’s eggs around the rice.
  21. Ingredients
  22. Ingredients

Samarkand or Samarqand سمرقند is an ancient. In a small, unremarkable restaurant on Firdavsi Street in Samarkand, the plov arrives at our table. At its most basic, plov is rice with onion and carrots, plus either mutton, lamb or beef, cooked. Samarkand is one of the cities I was most looking forward to when visiting Uzbekistan, and I can honestly say it even exceeded my expectations. From the magnificent beauty of the mausoleums and mosques, to the massive platters of plov and kebabs, Samarkand really is a historical melting pot of Uzbekistan.

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