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Oshi-Afghani is a Bukharian-Jewish dish made from chicken, carrots, peas (chickpeas) and a small amount of spices. To cook Oshi-Afghani...
first boil the chicken or rooster until half cooked. Heat a small amount of vegetable oil or chicken lard in a cauldron, fry the onion, add carrots in cubes and lower the chicken, cut into pieces, without bones, into the cauldron. Add the pre-soaked and half-cooked peas and stir, constantly adding the broth left over from cooking the chicken until fully cooked, when the chicken and carrots are boiled almost to a homogeneous state.
The dish can be eaten on its own or with rice.
To cook rice, fry onions in vegetable oil, add pine nuts, when the nuts are fried, add rice, lightly fry it and pour the remaining chicken broth or boiling water over it. Bring to a boil, reduce heat, cover and let stand for 25-30 minutes.
The KZfaq channel of Stalik Khankishiyev is dedicated to extended versions of recipes that you could see in the Kazan-Mangal section on the NTV channel, as well as videos shot specifically for KZfaq - you will not see these videos on the air!
I am talking about cooking barbecue, pilaf, lagman, shurpa, manti, samsa, kebab, kyufta and many other delicious oriental dishes cooked both on live fire - in the country or on a picnic, outside the city, and in an apartment.
The main emphasis in my recipes is on traditional cuisine, but I also respect modern cuisine and periodically publish videos about it.
The main topic of my videos are Uzbek cuisine and Azerbaijani cuisine. But I also love Korean food, Indian food and Chinese food. European cuisine is also, of course, not alien to me. In general, I consider the world of culinary as a whole, I try to consider culinary technologies from a scientific point of view and substantiate my every step with physics, chemistry, biology and other sciences.
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