As a real mistress, before giving food to her family, she had to try pilaf. She carefully, from above took a spoon of golden rice, slices of white and red carrots, brought it to her nose. The aroma only intensified, it excited her appetite!
She involuntarily swallowed saliva, began to try rice, it was oily, the texture was a little springy, the rice did not boil, boiled. In pilaf, the most important point is the cooking of rice so that it is springy. To do this, you need to know how much water will be required during the steaming of rice, this knowledge can only be acquired by practical means.
This is a constant practice, since rice has different types and varieties. Just cooking this dish gives accurate knowledge. Production process. Cooking with love, with the desire to cook delicious food. This adds flavor to the dish.
The rice in this pilaf brought by the boys was just cooked well. He steamed completely. It included juices of meat, pumpkin, butter, quince, spices. Rice enveloped his mouth, giving all his juices away when the grain shell broke. Pumpkin gave a special taste, it was oily, but at the same time did not lose its structure, from it came the spicy taste of the mountains.
The mistress suddenly felt that her pores were being cleaned, there was a feeling that a hot wave of blood went through her veins. Sweat began to cover later, poorly seeing eyes, began to glow, orange light. Eyeballs throb. After a moment, all these sensations ceased. The hostess was surprised, but did not betray much significance to this.
She got up too early in the morning, it's hot in the kitchen, it's cold outside, the pilaf is hot, perhaps this is how the body reacted to the temperature difference.
She could not resist, the hostess did not fully taste the taste of rice. The hostess decided to try a little bit of rice, pumpkin, meat, quince, garlic more. To form the right taste, evaluate pilaf and ... just enjoy the aroma and aftertaste.
Going to the kitchen cabinet, the hostess took a beautiful white bowl, took a new spoon, scooped up the pilaf from above and put it in the bowl. Prior to this, pilaf looked like a conical pyramid. But she rammed the top, now the pilaf looked like a truncated cone. The hostess was not very versed in mathematics and the intricacies of conical sections, but so pilaf looked untouched.
Pilaf! The gastronomic poetry of the Silk Road is hidden in this word! Which combines the hedonism of merchants with the pragmatism of nomads. You prepare a delicious and beautiful dish in a certain complex way. It was created as a result of the invaluable experience of generations. We get delicious, beautiful food cooked in one pot. With a minimum consumption of water, energy and time. So that one or two people could cope with the work. They need only one hearth, one boiler. An ideal meal for hiking. Pilaf gives a lot of life-giving energy and for a long time makes a person full.
That's what flashed through the head of the hostess. And as she stopped thinking, she discovered that she ate the whole pilaf in a small bowl. The meat was tender, juicy. The pumpkin is resilient, but stiff, sweet. Quince fragrant, slightly tart, but not astringent. Quince seeds were also cooked and biting their mouth filled with special energy that cleaned the lungs, while they had a delicate and refined taste. Garlic was soft, but not cooked. The cloves retained their shape, but ceased to be burning, acquiring a delicate taste and aroma.
The pilaf was perfect!
Households slowly gathered in the kitchen! Attracted by the aroma of pilaf, which seeped throughout the house and even pulled out through fences to neighbors. They thought that this dish was prepared by their neighbors, it was so fragrant and delicious! This is a real celebration for the soul!
The hostess did not yet know that her eyes could now see better for a whole month. Pilaf was a bit magical. The pumpkin she gave, ShirAli, was brought by her relatives from a small farm 25 km from the capital. Previously, there was an experimental field, but then it was betrayed to scientists who retired. Pumpkins were surprisingly grown on a small hill. There was water and special soil, which gave the grown fruits a special taste and, most importantly, not pronounced healing properties.
These properties could be activated if they fell under certain conditions, for example, as when cooking pilaf.
When different trace elements, activated the incorporated formula inside the vegetable or fruit, at the right temperature. It was another element of the gourmet cultivation.
Pilaf immediately gave the eater, the energy of life. When adding non-typical products when cooking pilaf, such as quince, pumpkin, dried fruits, nuts, the food became more focused on one specific energy. The cultivator could direct this energy to nourish its organs - the liver, heart, lungs, and kidneys. He strengthened them. And after that, the cultivator, could already engage in the absorption of the energy of the sun, fenced off light, darkness, the moon.
Pilaf was actually food for quick energy. For example, adding a pumpkin to it, the eater received a high protein content, for better muscle structure, while occupying the bodybuilding. That is, body cultivation activities. The carotene in pumpkin is an antioxidant. It increases vigilance of the eyes, heals wounds, bruises, burns, and ulcers. What naturally occurs during long classes of body cultivation.
Pumpkin allows you to accelerate the rate of energy absorption by the body, improves immunity, strengthens the walls of the meridians, and heart. Therefore, the highlanders came up with this recipe. He allowed their body cultivators to be the best hunters. Their eyes were seen further, in the mountains a large expenditure of energy, and hunters and soldiers needed to quickly receive energy and quickly process it in their bodies.
The addition of quince gave pilaf an additional healing effect! Quince struggled with infectious diseases that were common in the Middle Ages. Quince could remove harmful impurities from the body of the cultivator. Thus, the cultivator was cleansed of them, his body, meridians were cleared of toxins and he could safely continue to cultivate the body.
"Oh, there is pilaf! Oh, mom, you all want to eat yourself? " there were voices in the kitchen.
"It is so tasty that you could not resist and ate more than a quarter of pilaf, leave us too!"
"Oh guys, I was so carried away by pilaf, I just wanted to taste the taste, but it was too mouth-watering ...".
Father, grandfather, grandmother, daughter-in-law, husband, children, grandchildren all crowded near the pilaf.
Shir Ali and Samir Ali have already arrived home, where mother Hontur laid the pilaf in two large dishes, laid out on the table beautiful plates in which there was a tomato salad, with onions and dill, painted with pepper and salted. Nan bread was lying, there were bowls with jam, with chopped green radish. Peeled slices, celery root, sprinkled with vegetable oil and pepper. There were two large teapots, blue, with floral gold patterns.
They had green Chinese tea, long leaf tea. Nearby stood a box of dates, Iranian. Although the best are considered dates from Oman and Saudi Arabia. They are expensive. But ordinary, cheap Iranian. Each family can afford them. 350 grams cost $ 3. While the Arabian for 1 box of 500 grams has to pay from 15 to 70 dollars. Only rich people can afford it.
Grandfather, grandmother, and father were already sitting at the table. They were waiting for their own. Hontur fussed around, one thing will bring, then another. When the boys arrived, they washed their hands and joined the elders. Hotnur crouched for a moment. We read a prayer, ate dates.
Grandfather, as the eldest in the family, took the first spoon of pilaf. Then father, then grandmother, and then Hotur. And the children, without saying a word, took pilaf with their hands. I wanted to try eating it like in the old days (40-50s of the 20th century).