Near the house there are "roundabout", where he worked at an elderly Uzbek - made and sold cakes. Very Sunny person! As the son - lover of baking, and over time, I have this year is quite the honor, he became a regular customer. This caring woman was saving him his favorite, waiting after change. Once I came into the store with my son. While the guy my made her purchase, and I looked at quince. Son called me over to the counter, the saleswoman expressed admiration for the fact that the guy I have dated. Buys and a must for mom's and offered to treat his plov with quince. The recipe is from her. The layout is exemplary.
|Cooking time -||Number of servings 5|
Onion peeled, cut into quarter-rings
Chicken fillet wash, dry, coarsely chop.
In a saucepan heat the oil, put onion and stew. Add the chicken and fry together.
Scrape the carrots and cut into cubes. Put in a saucepan on top of the chicken.
Wash the quinces, remove core and cut into large chunks.
Quince spread on the carrots, add spices. If necessary, add salt (I never add salt), pour half of the water. Bring to boil and cook 15 minutes.
On zirvak spread Fig.
Carefully pour the remaining water so that it covers the rice. A head of garlic to release from the top of the husk, put the peel and not looking at slices to the skillet. Bring to boil, cover and reduce heat. Cook until the liquid is evaporated.
Delicious flavorful pilaf is ready! Serve hot.