"Pirinçli Kabak Yemeği."
I want to share a delicious Turkish dish that I cooked on hot days. Interesting flavor and light dish in itself
Recipe Author - Ira-irica_summer (LiveJournal)
Ingredients:
- 2-3 small zucchini
- 1 large onion
- 2 large tomatoes
- 1 tbsp. tomato paste/salchi
- 2-3 tbsp basmati rice (or bulgur / Pilavlık bulgur)
- ½ bunch of parsley
- 2-3 sprigs of dill
- 1 tsp. dried mint or 2 sprigs fresh
- Red pepper flakes (pulbiber)
- Freshly ground black pepper
- Salt
- Olive oil
- 150 ml. boiling water
To serve:
- Steep natural yogurt
- 2 garlic cloves (optional)
Cooking zucchini with rice:
Cut the skin off the zucchini with a vegetable peeler, cut them in half, then each half, cut lengthwise, and then into pieces about 2 cm wide.
Cut the skin off the zucchini with a vegetable peeler, cut them in half, then each half, cut lengthwise, and then into pieces about 2 cm wide.
Chop the onion and tomatoes finely, also chop the dill, parsley and garlic (I usually grate it finely, I don't use a garlic grinder нравится)
.Wash the rice or bulgur
Add the garlic to the yogurt and mix well, the yogurt needs to infuse.
Add the garlic to the yogurt and mix well.
In a large saucepan, heat the oil, fry the onion until golden, then add the chopped tomatoes and tomato paste, stir.
After about 5 minutes, add the rice (or bulgur), stir, salt and after about 3 minutes, place the sliced zucchinis in the pan.
Check the salt and add more if necessary.
Add more salt.
Pour in the water, reduce the heat to low, cover and simmer for about 25 minutes, or until the rice is cooked.
Pour in the water, reduce the heat to low, cover and simmer for about 25 minutes, or until the rice is cooked.
Simmer until the rice is cooked.
• The zucchini should not fall apart! The rice should not turn to mush.
• The zucchini should not fall apart!
• If you choose to cook without rice, just skip this option. • If you choose to cook without rice, just skip this option. • If you are cooking with minced meat, then before adding tomatoes, lay out the minced meat, fry it and only then add tomatoes, salchu and zucchini. Don't forget the cumin!" When the rice and zucchini are ready, remove the saute pan from the stove. Add the parsley, dill and pepper (black and red). Add the parsley, dill and pepper. If using dried mint, sprinkle it over the dish when serving. Add the parsley, dill, and pepper (black and red).
Serve with garlic yogurt. Serve with garlic yogurt.
* This dish can be served warm or cold, provided it has been cooked without mincemeat. With mincemeat, serve hot only. Happy appetite!
