Any pilaf begins with the preparation of zirvak. These are well-fried vegetables with meat. In our case, the use of meat is not provided. Let's prepare two carrots and one large onion.

It is necessary to sort out, rinse and soak a glass of any (red, white or variegated - it doesn’t matter) dry beans in boiling water. It's better to do this in advance. The beans should become soft, this will take about two hours. Beans are rich in protein, have a dense taste and are quite capable of replacing meat. Just don't fry it. We will put the soaked beans in the zirvak and simmer until the rice is added.



As usual, take a deep wok or cauldron, add four tablespoons of vegetable oil and heat it. Add chopped carrots and onions there. Start frying over medium heat. Stir constantly.



Prepare one and a half cups of rice, peel a few cloves of garlic.



Rinse the rice in hot water several times. This procedure is necessary, it washes away the inevitable rice flour and affects the crumbliness of the pilaf. Washed rice even looks different.



Zirvak is almost ready. The vegetables have significantly decreased in size and are deeply fried - there is no need to be afraid of this.



Pour boiling water into the zirvak, add soaked beans, add salt and seasoning for pilaf. Place the wok on low heat and cook the zirvak for at least 30 minutes. Usually this important point in preparing pilaf is missed by chefs. Completely in vain. This prepares the broth, which will absorb the rice. Real Uzbek masters cook zirvak for at least an hour.



Zirvak constantly boils over, so a kettle with boiling water should always be nearby. After boiling the zirvak, add the washed rice. It is raked throughout the pan in an even layer. Add boiling water until the water completely covers the rice. Add garlic cloves. While the garlic is on top. As soon as the rice begins to swell, press the garlic into the pilaf with a fork. Reduce the heat and constantly watch the rice. This is the most crucial moment in preparing any pilaf. If necessary, add a little boiling water. When the rice is not yet ready, but has already swollen and become viscous, and the water has disappeared from the surface of the rice, you need to turn off the heat (gas) or put the pilaf aside (electric stove). Close the pilaf with a lid and wait for 10 minutes, no less. For beginning master swimmers, it is important that everything works out at least once. Not burnt messy porridge, but real crumbly pilaf that sticks together when you press it.



Vegetarian pilaf with beans is ready. It is consumed without bread. You can put plastic green radishes in a heap on a large dish and arrange them in a circle - this is a classic.



Can be served in portioned plates, and the radish can be replaced with fresh tomatoes and cucumbers.



For meat eaters, you can easily “enhance” this pilaf by garnishing it with pieces of fried chicken.

LOBIA-CHILO PILOV (Pilaf with Beans)
Pilaf is a signature dish of Azerbaijani cuisine, which is always served at all celebrations and events. The preparation of Azerbaijani pilaf occurs strictly according to certain rules, and requires some skills and experience. Since rice forms the basis of pilaf, the taste of the entire dish depends on the quality of its preparation. Rice for pilaf is used only long white, of the highest quality, from the Basmati variety, it is also called Khan rice. When cooked, the grains expand two and a half times, and the taste and aroma are unparalleled. The main method of preparing pilaf is to boil the rice until half cooked, and then steam it until fully cooked. The most favorite part of Azerbaijani pilaf is Gazmakh, a crispy crust that is fried at the bottom of the gazan under the pilaf and prevents the rice from burning.
There are several dozen pilaf recipes known in Azerbaijani cuisine, one of them is Lobia-Chilo Pilaf– this is pilaf with beans, served with salted and smoked fish.

*An enlarged picture of this dish is in the website gallery.

Ingredients for 5-6 servings:
2 cups basmati rice ( glass 250 ml)
1 liter of water + 1 tbsp. l. salt for soaking rice
3 liters of water + 3 tbsp. l. salt for cooking rice
225 g (8oz) ghee
1 cup black eye beans
Salt to taste for beans
1 egg for gazmah
2 tablespoons gatyg (matsoni, plain yogurt) for gazmah
Salted-smoked or dried fish

Preparation:
Cook the beans.
1. Place beans (lobio) in a bowl, cover with cold water and leave to soak overnight.
2. Place the beans in a colander and drain the water in which they were soaked. Place the beans in a saucepan, add cold water, salt, and cook until fully cooked.

3. Place the finished beans in a colander, put them back into the pan, add a tablespoon of oil and stir.

Cook the rice.
1. Rinse the rice in cold water until the water becomes clear. In a separate bowl, pour the rice with salted water at room temperature and leave to soak overnight (or at least an hour in salted boiling water). After soaking, the rice cooks evenly, the grains lengthen in size and do not stick to each other.

2. Boil water in a deep saucepan, add salt (one tablespoon of salt per liter of water). Drain the water in which the rice was soaked (no need to rinse it). Transfer the rice to boiling water, stir so that it does not stick together in lumps, reduce the heat to medium, and cook until half cooked for 5-10 minutes (depending on the quality of your rice). The main thing is not to overcook the rice, otherwise it will lose its shape. Properly cooked rice should be soft on the outside and firm on the inside, but not soggy or bowed.

3. Place the rice in a colander and pour boiling water over it to remove excess salt.

Prepare pilaf.
1. Place the rice in a large bowl, add the beans and melted butter (reserve 2 tablespoons for gasmah), and gently mix everything together.

2. Prepare Gazmah.
In a separate bowl, mix into a homogeneous mass: 1 egg, 4-5 tbsp. spoons of rice with beans, 2 tbsp. spoons of gatyg (matsoni) and, if desired, ½ teaspoon of saffron tincture for smell and color.
Pour 2 tablespoons of melted butter into the pan and place the gazmakh mixture on the bottom of the pan. Place the pan on low heat, cover with a lid, and bake the mass of gazmakh so that it hardens a little, but does not fry.

3. Place rice and beans on the tray and pour 3 tablespoons of boiling water on top.

4. Cover the pan with a lid wrapped in a kitchen towel or double thick paper towel.
The rice should simmer until fully cooked, about an hour, over low heat so as not to burn. If your pan has a thin bottom, then it is advisable to place a divider (or frying pan) under it.

5. Serve Lobia-Chilo Pilaf with smoked, salted or dried fish. Dried fish will need to be cooked a little in a steam bath.

Bon Appetit! Enjoy!

Pilaf in Egyptian style

For 1.5 cups of rice - 6 pieces of chicken livers, 2 onions, 120 g of butter, 120 g of ham, 200 g of mushrooms, 3 cups of broth, salt to taste.
Boil the rice in salted water and fry it in a frying pan.
Boil the mushrooms and cut them into slices. Boil the ham and cut into cubes. Cut the chicken liver into slices and fry. Fry the sliced ​​onion together with the liver, mushrooms and ham.
Pour in the broth, bring to a boil, then add the rice and place in the oven over medium heat for 20 minutes.

Pilaf with chicken in Azerbaijani style

For 4 cups of rice - 1 kg of chicken, 7 onions, 200 g of butter, 300 dried apricots, 300 g of sultanas, citric acid.
For the flatbread: 1.5 cups wheat flour, 1 egg, 1 tbsp. spoon of water, 25 g of butter, 1/2 teaspoon of salt.

Divide the chicken into pieces, add salt and fry. Separately, fry the thinly sliced ​​onion. When the onion turns brown, lightly sprinkle it with citric acid. Spread this fry evenly over pieces of chicken placed in a pan greased with butter. Pour in 0.5 cups of hot water and simmer over low heat for about 40 minutes. Before serving the dish, beat the eggs (at the rate of 1 egg per person), pour them over the chicken and close the lid tightly for 5 minutes. Prepare dried fruits: rinse them first with cold, then hot water, fry over low heat for 10 minutes. Sort through the rice. 3 hours before cooking pilaf, rinse it in cold water and leave in cold salted water. Boil water in a large saucepan (for 1 cup of rice - 6 cups of water). While boiling, add 1 teaspoon of citric acid, salt, and rice. After 2-3 minutes of boiling, the rice must be removed, passed through a colander, and doused with hot water.

Flatbread: mix egg, water, salt, add softened butter. Pour the flour into a heap onto a cutting board, make a hole in the middle and place the prepared mixture there. Knead the unleavened dough and roll it out to a thickness of 1.5 mm, grease with melted butter.
Grease the bottom of the cauldron with butter, place a thinly rolled flat cake and place rice on it, periodically brushing it with oil. Make a small mound of rice. Close the lid tightly and simmer over low heat for 1.5 hours. After this, you can try the rice: if it melts in your mouth, it means the pilaf is ready.
Rice is placed on each plate, chicken and fruit are placed on top.

Pilaf in Lezgin style

For 2 cups of rice - 500 g of lamb, 2-3 onions, 150-200 g of ghee, 1-2 eggs, 1 cup of sour milk, salt and spices to taste, dried fruits.
Sort the rice, rinse, boil until half cooked. Drain in a colander and rinse with cold water. Pour a layer of butter with eggs and sour milk onto the bottom of the pan. Place the rice, cover the pan with a dry towel and a lid so that water droplets formed from the steam do not fall into the pan. Bring the rice to readiness.
Cut the meat into pieces, fry in melted butter with onions, add dried fruits and cook over low heat until cooked, add salt and pepper to taste.
Place the finished pilaf on a dish, pour in melted butter, place the meat and dried fruits on top of the rice.

Pilaf with lamb in Dagestan style

For 2 cups of rice - 500 g of lamb, 6 onions, 150 g of vegetable oil, 400 g of tomatoes, black pepper, cilantro and dill, 2 heads of garlic, salt to taste.
Half an hour before cooking pilaf, rinse the rice and pour boiling water over it.
Cut the lamb into small pieces and fry in a cauldron in oil. Then add chopped onions, black pepper, garlic, tomatoes, cilantro and dill. Bring the meat until golden brown, then pour in water to cover the meat, put rice in it. Bring to readiness over low heat.
Mix the pilaf and place on a plate.

Pilaf with beans in Dagestan style

For 2 cups of rice - 500 g of lamb, 200 g of ghee, 1.5 cups of beans, 3 cloves of garlic, salt, pepper.
Soak the beans in cold water for 6-8 hours, then boil, drain in a colander and cool.
Boil the rice in plenty of water, drain in a colander and rinse with hot water.
Wash the lamb, dry it, cut it into pieces and fry in ghee. Then transfer the meat to a saucepan, pour boiling water over it, and simmer until done.
When the meat becomes soft, add cooked rice, beans, crushed garlic with salt, salt, pepper, add melted butter, cover with a lid, simmer for another 20-25 minutes over low heat.

Avar style pilaf without meat

For 2 cups of rice - 200 g ghee (or butter), 4 eggs, 100 g raisins, 100 g dried apricots, sugar, salt to taste, dried fruit sauce.
Boil the washed rice in salted water. Then rinse it and drain it in a colander.
Place melted butter on the bottom of the cauldron, a quarter of cooked rice mixed with raw eggs, bake over low heat until a crispy, golden brown rice crust forms at the bottom of the cauldron. Then add the remaining rice. Cover the pan with a lid and place on low heat for 30 minutes.
Boil dried apricots and raisins in a small amount of water with sugar, add ghee (or butter).
Place the pilaf on a plate and top with pieces of fried rice and eggs.
Serve the sweet sauce made from dried fruits separately.

There are a great many recipes for pilaf. It is prepared with various types of meat and cereals. The main ingredient is rice, but chickpeas, pumpkin or beans can also be added to it. Let's look at several cooking methods.

Pilaf with beans in Dagestan style

To prepare it we will need:

• Lamb - 500 grams.
• Rice - two glasses.
• Red beans - 300 grams.
• Ghee butter - 200 grams.
• Salt, ground black pepper - to your taste.
• Garlic - four cloves.
• Boiling water - two glasses.
• Greens - to your taste.

The recipe for pilaf with beans is very simple, and the dish is very easy to prepare:

• Soak the beans for eight hours, after which they need to be boiled and cooled.
• Rinse the rice several times, boil it, drain it in a colander, and rinse with hot boiled water.
• Rinse the meat, remove films and veins. Cut it into portions.
• Place 100 grams of melted butter in a cauldron and fry the lamb in it until golden brown. After this, pour boiling water over it and cook for about 30 minutes. You can add water during the cooking process.
• After half an hour, add rice, beans and a mixture of the remaining oil with garlic and spices passed through a press to the meat. Mix everything.
• Close the lid, put the heat on low and simmer everything for half an hour.

Pilaf with beans is ready. Place it on plates and garnish with herbs. This flavorful and simple dish will please everyone.

Pilaf with beans and pumpkin

This is a very unusual recipe, it is suitable for those who fast or are on a diet. The following products are needed:

• Rice - one and a half glasses.
• Beans - one glass.
• Pumpkin - 350 grams.
• Tomato paste - one tablespoon.
• Onion - one large head.
• Barberry, cumin, coriander - half a teaspoon each.
• Bay leaves - a couple of pieces.
• Vegetable oil - 50 milliliters.
• Salt - to your taste.

The algorithm for preparing pilaf with beans and pumpkin is as follows:

• Soak the beans overnight. Then rinse, cover with cold water, salt and boil. Cooking time is about two hours.
• Rinse the rice several times and boil until partially cooked. Rinse with hot water.
• Now mix the rice and beans, add a couple of tablespoons of vegetable oil and spices.
• Peel the pumpkin and cut into medium cubes.
• Chop the onion and fry in a mixture of vegetable oil and tomato paste.
• Pour a little oil into a deep saucepan or cauldron and place the fried onion and pumpkin in it. Pour half a glass of warm water over everything and place a mixture of rice and beans on top. Simmer everything together for a quarter of an hour.

Recipe with kidneys and pork

To prepare this dish we will need:

• Pork - 400 grams.
• Beef kidneys - 700 grams.
• Rice - one glass.
• Beans - half a glass.
• Onions and carrots - two pieces each.
• Hot pepper - one pod.
• Garlic - one large head.
• Dried apricots and raisins - half a glass each.
• Lard - 50 grams.
• Salt - a teaspoon.
• Coriander, cumin, peppercorns - half a teaspoon of each spice.

You will learn how to cook pilaf with beans and kidneys by reading the following information:

• Before you start cooking, the kidneys need to be washed thoroughly, veins and fat removed, and soaked for eight hours, changing the water every hour. Then they need to be boiled for five minutes.
• Soak the beans as well as the kidneys. Then boil it.
• Finely chop the onion, cut the carrots into cubes.
• Cut the pork and kidneys into small cubes.
• Chop the lard, place it in a frying pan and melt the fat out of it, discard the cracklings. We send the pork there and fry until golden brown.
• Reduce heat and add onion to the meat, and after five minutes - carrots. Simmer for about 10 minutes, adding seasonings and salt.
• We move the whole mass into a cauldron, add dried apricots with raisins, kidneys and fill everything with water. It should cover the meat by a centimeter. Close the lid and simmer everything over low heat for about 20 minutes.
• Now pour the rice on top, insert a head of garlic into the middle, put hot pepper on top, add salt and carefully fill everything with water. It should cover the rice by five centimeters.
• Place the beans on top, set the heat to medium, close the lid and cook for another 15 minutes. Then reduce the heat and simmer the pilaf with beans for about 20 minutes.

After the pilaf is cooked, let it sit for a while. Place on serving plates and garnish with herbs.

Note to housewives

There are several rules that will make cooking easier for you:

• Always soak beans for six to eight hours before cooking them.
• You can use canned beans, this will significantly reduce the cooking time.
• It is better to use long-grain, steamed rice. Basmati is considered the ideal variety.

• If you are preparing pilaf with mushrooms, it is better to use champignons. They do not require long pre-treatment.
• If you took fresh wild mushrooms, be sure to soak them and boil them.

I've been using this recipe for a long time. I like pilaf with beans for several reasons. Firstly, it is vegetarian, and secondly, it is tasty and nutritious. It is important to use good products - boiling beans and high-quality rice - then everything will work out.

Wash the white beans, add 3 glasses of water and boil over low heat until soft.

Rinse the rice (I like round rice better). In Asian cuisine, it is customary to soak rice before cooking. Sometimes I do this.

Chop the onion and grate the carrots on a coarse grater.

Add 2-3 tablespoons of oil and prepared vegetables to the finished beans.

Cook everything for a couple of minutes and add rice.

Pour hot water over the rice until it is covered by at least 3 centimeters. Salt and pepper the water. Most often I use Adyghe salt and ground black pepper.

Cover the pan with a lid and bring the pilaf to readiness over low heat. That is, the water should be absorbed into the rice.

Stir the finished pilaf, cover again and wrap the pan with a towel for 15-30 minutes.

Pilaf with beans is ready. Serve with herbs and salads.

This pilaf goes very well with sauces like ketchup.

I do not recommend using ready-made (canned) beans for this dish; they do not add richness to the pilaf. I also don’t recommend using colored beans, they stain the rice. But there is always a red pilaf option: red rice + red beans.

Cooking time: PT01H30M 1 h 30 min.