A couple of days ago I had a chance to try a very unusual dish.I confess, I ate this for the first time - the author said that the dish national, mountain Jews, and I have not yet met restaurants of this particular cuisine, and the cuisine itself is not in the all-Russian "Leaked".
It's a pity, really a pity.
If only because the combination used in osh lobei is very, well, very unusual.
At first glance, it is also unusual, but from the very first "breakdown" - interesting. Both in taste and in consistency (lately, I generally began to notice a strange thing behind me - the consistency of the dish plays a much larger role in its perception than before).
Well, I will add that this is... pilaf.
You will need:
- Two glasses of good rice (better than basmati, because each rice after cooking should be "independent", sticky rice is unacceptable here)
- A glass of beans - red or variegated
- A couple of onions - white or golden, but not too hot
- Thyme, salt, pepper (preferably white or pink)
- Ghee (Vologda or even Vedic ghee goes well)
- And, most importantly, cold smoked fish. Ideally, balyk, but even mackerel will do. You can use balyk catfish or carp, you can use muksun, if you have the opportunity to purchase it.
How we cook:
The first step is to soak the beans. Better in the evening - if you are going to cook in the morning. But in general, everyone chooses the time himself, I came across beans that reached the desired condition in three hours (total), and once I came across one that did not succumb to any tricks at all,
Before we start cooking, wash the rice. Rice will have to be washed until clear water, better - rubbing it between your palms to remove all the starch. Soak the rice.
We put the beans to boil - it will take about an hour. We put it in a colander.
Then we cut the onion into small cubes and fry it in ghee until it crunches (remove from the heat a little earlier than the crunch appears, otherwise everything will burn out, a bitterness will appear).
Then we begin the shamanic dance around the rice.
We take ten times more water than cereals. Bring it to a boil, and cook the rice in it until half cooked - this is when the rice is still hard inside. The time is about 10 minutes.
Then we drain the water, let the rice drain, return it to the pan and fill it with three glasses of hot water. We set the minimum heating, cover with a lid, under which we put a kitchen towel.
The cooking time for this macar is about 15 minutes. When it's over, the rice is ready.
Mix rice, beans and onions fried in ghee (add oil to the mixture too), season with salt, thyme, freshly ground pepper (if there is no mill, we crush it with a rolling pin, but just don’t add pepper that was ground a long time ago - aroma will not be!).
We cut the smoked fish into a separate plate and ...
Bon Appetit!