Devzira Ferghana red rice for pilaf original Uzbekistan unpolished 3 kg

Description

Description
Pilaf is one of the business cards of the Uzbek national cuisine. It is impossible to imagine festive feasts of Uzbeks without pilaf. Pilaf is prepared for all kinds of important events – weddings, religious holidays, anniversaries, birthdays, for holidays, for especially important and respected guests. There are more than sixty types of pilaf in Uzbek cuisine. There are pilafs that are prepared only from rice, there are where rice is cooked together with legumes (for example, chickpeas or mash), there are pilafs with chicken or fish, or with fruit. There are even pilafs made from buckwheat or pasta.
Devzira pilaf, or pilaf in Ferghana, is one of the favorite varieties of Uzbek pilaf. Such pilafs are also called "kovurma palov – -i.e. literally "fried pilaf". This is a festive pilaf. For its preparation, they take the best rice-varieties of Devzira, which is also called "red rice". Pilaf is cooked on fat fat and with lamb. It is prepared in a cauldron. Of course, you can also cook in other dishes. The dishes closest to the properties of the cauldron are Asian wok, however, not everyone. Only thick-walled woks (aluminum or cast iron) are suitable. Thin-walled woks are not suitable because of very fast heat transfer.
The cauldron is an ideal dish for cooking pilaf. Its spherical bottom allows you to heat a large area, and thick walls contribute to an even distribution of heat.
For pilaf, rice with certain properties is needed, and the most important thing is the ability to absorb moisture and fat. Devzira rice has the best indicators – it increases in volume up to four times during cooking.
Storage conditions
In a dry, ventilated room
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