The HEALTHIEST PILAF in the WORLD | Bukharian pilaf (Osh-i-Sofi) | How to make UZBEK PILAF

Bukharian pilaf “Osh-i-sofi”
According to one version, the so-called traditional Bukharian pilaf (popularly also referred to as “Osh-i-sofi”) arose exclusively in the Bukhara oasis of culture, in the belt that outlines the walls of the “kampir-devol”, and therefore is known to the local population since ancient times, right back to the Samanid era (10th century)
A literal translation is unlikely to convey the meaning; the word “Osh” means not only “pilaf”, but also implies food in general. A literal translation of the prefix “sofi” can mean both a Sufi term and the word “pure”, “purified”, in the sense of “sacred”.
What is so unique and inimitable about Bukharian pilaf and what distinguishes it from its numerous “types” prepared in other regions of Uzbekistan?
Well, first of all, because it is cooked in a special copper cauldron (“deg-i-mis”), the bottom of which is pre-treated with tinned tin.
The technology for preparing traditional Bukharian pilaf differs significantly from what is familiar to most (that is, first, heat the oil, then fry the meat and onions /sometimes vice versa/, followed by adding carrots, rice and water). It is no coincidence that Bukharian pilaf belongs to the so-called “folding pilaf”, when almost all the ingredients are boiled (separately) until half-ready, after which, in a special copper cauldron, they are laid out in layers, brought to full readiness and finally doused with boiling oil on top . This method of preparing pilaf can also be found in Azerbaijan, Iran, as well as in neighboring Samarkand, where this pilaf is prepared with peas and is called “Osh-i-nahor”.
Bukharian pilaf is a dietary dish, because... In such pilaf there are practically no fats and other oils of animal origin, an excessive amount of which leads to various kinds of diseases, blockage of blood vessels, high cholesterol levels in the blood and other diseases.
NOTE:
For cooking this pilaf uzbeks generally use special mixture named "Zigir oil" which contains flax seed oil, sesame oil, peanut oil, sunflower seeds oil, cottonseed oil and apricot kernels oil.
However, flax seed oil and apricot kernel oil are not resistant to high heat and can be heated at a maximum of 150-190°C.
They may be harmful to health when heated at higher temperatures. Therefore, instead of these 2 oils, we used other oils that are resistant to high temperatures and provide aroma. Sesame oil is used optionally.
INGREDIENTS AND PRODUCT LINKS:
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1 kg of lamb meat with bones
1 kg of carrots
100 g of raisins
100 g of soaked chickpeas
10 quail eggs
Salt and water
Types of oil and fat used:
50 ml tail fat
50 ml cottonseed oil
40 ml safflower oil
40 ml olive oil
1 tbsp of grape seed oil
1 tbsp of avocado oil
1 tbsp of coconut oil
40 ml sunflower seed oil
30 ml peanut oil
30 ml hazelnut oil
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[@cookingsamira5104]

Amazing

[@kleinschmitterling]

I'm confused. This seemed healthy until the pot of oil was poured. I don't doubt it tastes delicious but not so sure about how healthy it really is.
Amazing cooking anyway. ThaNks for sharing

[@WebKitchenChannel]

Eating healthy does not mean giving up fat/oil completely. The important thing in this recipe is that nothing is roasted. This is what makes this recipe healthy. The oils added are not for frying, but for flavoring and making the food more delicious. Thanks for your comment.

[@stopgotdamndeletingmycomme8642]

Cotton seed oil ie crisco or seed oils in general not healthy at all

[@SMehmood79]

Please upload chicken falay recipe 🥺

[@WebKitchenChannel]

Will upload soon

[@SMehmood79]

@@WebKitchenChannel i m indian student living in bukhara uzbekistan , and i just love sagdiyana chicken falay, i always want to that recipe ♥️

[@javohir2728]

​@@WebKitchenChannel It's Uzbek kitchen channel

[@Gloria13131]

Zwiebel?
Onion 🧅?

[@WebKitchenChannel]

It is a different type of recipe, not traditional

[@pedromacias4075]

oils too expensive

[@stopgotdamndeletingmycomme8642]

U could let the broth cool down n use the layer of fat in place. For taste as well as waste not want not