Pulaov

Mutton – 165 gr., rice – 150 gr, melted butter – 50 gr., onion – 30 gr., egg – 2ç saffrons - 0. 1 gr, pepper -0.5 gr, salt. Force-meat prepared from mutton is fried in the butter, and onion which have been fried in butter separately is added, egg is added and is cooked. Separate plov is cooked from rice. Plov is put in plate while serving and minced meat is added on it.

Smoked omul – 180 gr., rice – 100 gr, melted butter - 50gr, egg -1 pcs, pepper - 0. 1 gr, salt. Omul omelette with greens is prepared. Rice and bean is cooked separately then mixed, butter is added and put for light cooking. Bean plov is put plate when served, omelette with greens of omul, which has been cut in the form of separate pakhlava is put on. 

Smoked omul – 182 gr., rice – 100 gr., melted butter – 40 gr., milk – 250 gr., wheat flour – 20 gr., kishmish – 50 gr., apricot – 50 gr., dates – 25 gr., sugar – 20 gr., egg - 1/10, saffrons - 0.1 gr, salt. Rice is cooked until semi ready condition, milk, sugar, butter and saffron is added and kept for 1 hour. Rice is given with skimmer.

Mutton – 221 gr., melted butter – 50 gr, white bean – 50 gr, rice – 100 gr., kishmish – 40 gr., onion – 40 gr., saffron - 0.1 gr, cinnamon - 0.2 gr, pepper - 0.1 gr, salt. Each ration is given 2-3 pieces of meat, salt, pepper is added and fried with onion, saffron juice and broth is added and cooked till ready condition. Bean and rice is added.

Mutton – 221 gr., rice – 150 gr., melted butter – 50 gr., albukhara – 20 gr., black plum – 40 gr., onion – 50 gr., cinnamon - 0.2 gr, saffron - 0.1, cloves - 0. 05 gr, pepper - 0. 1 gr, salt. Mutton has been cut in rations and fried  in the butter, less amount of broth , onion fried in butter,  black plum, albukhara and spice is added and served.

Hunting poultry (pheasant, partridge or turaj) – 330 gr., rice – 120 gr., melted butter – 40 gr., kishmish- 30 gr., corne – 20 gr., apricot – 25 gr, chestnut – 50 gr., saffron - 0.1 gr, salt. Cleaned poultry is cooked till semi ready condition. Onion is fried in the butter, kishmish,  dried fr00uit is cut in small pcs and chestnut is added. Then all this is added on poultry

Mutton – 221 gr., rice – 100 gr., melted butter – 50 gr., kishmish – 30 gr., cornel – 20 gr., onion – 40 gr., chestnut – 30 gr., saffron - 0.1 gr, flour – 6 gr., egg - 1/8 pcs, cinnamon - 0.2 gr, pepper - 0.1 gr, salt. Mutton force-meat is fried, chestnut is cleaned and cut in small pcs, kishmish and cornel is added.

Rice – 150 gr., melted butter – 50 gr., egg - 2 pcs, onion – 100 gr., lemon - 0.5 gr, sugar – 5 gr., saffron - 0.1 gr, cinnamon - 0.2 gr, pepper, salt. Onion is fried in the butter, lemon salt and sugar is added. Egg is cooked and added. Separate plov is prepared from rice. Omelette is put onto the plov when served and butter is added.

Rice – 150 gr, melted butter – 50 gr., kishmish – 30 gr., apricot – 25 gr., dry apricot – 20 gr., black plum – 25 gr., flour – 10 gr, egg – 1,6 pcs, salts. It is prepared like milky plov, but rice is cooked in the water. It is put in steam cooking with fruit cooked in the butter. Fruit cooked in the butter and qazmaq is put on when served.

Chicken -207 gr., rice – 100 gr., onion – 20 gr., kernel of an almond – 10 gr., melted butter – 10 gr., kishmish – 50 gr., caraway - 0.1 gr, saffron - 0.1 gr, pepper - 0.1 gr, salt. Chicken is cooked in the water till readiness. Almond and fruit is fried in the butter, onion fried in the butter separately and caraway is added on. Separately cooked plov is given in plate.

Chicken – 216 gr, rice – 150 gr, melted butter – 40 gr., onion – 40 gr, egg – 1 pcs., lemon acid-  0. 05 gr, saffron - 0. 1 gr, salt. Chicken being washed and cleaned is cut on pieces of 5-40 grams, it is salted and fried in the frying-pan in the butter. Sometimes chicken is cooked in water till semi-ready condition. Onion fried in the butter, lemon acid,  pepper, saffron is added on it.

Mutton – 220 gr or chicken – 21 gr, rice – 150 gr, melted butter – 50 gr, kernel of a nut – 50 gr, pomegranate – 50 gr or narsharab – 15 gr, lemon acid – 2 gr or abgora – 15 gr., onion – 20 gr, cinnamon - 0.2 gr, saffron - 0.1 gr, pepper - 0.1 gr, salt. Chicken is cut into pieces.

Mutton – 217 gr, rice – 150 gr, melted butter – 40 gr, kishmish – 15 gr, apricot – 15 gr, albukhara – 15 gr, dates -10 gr, chestnut – 30 gr., pepper - 0.1 gr, salt. Each stake is cut for 2-3 boneless pieces from the lamb and salt and pepper is added on. Fruit and chestnut is cooked in the butter. Butter has poured to bottom of the pot and qaymaq is added.

Rice – 150 gr, melted butter -50 gr, egg – 2 pcs, milk – 30 gr, fennel – 60 gr, saffron - 0.1 gr, salt. Plov is prepared in the simple rule from the rice and mixed with fennel when put in steam cooking.  Egg is cooked with milk and omelet is prepared and cut in the pakhlava form. Plov has been put in the plate and omelet pcs is put onto and butter is added. Sometimes instead of omelet cooked button is used, too. 

Mutton – 221 gr, rice - 150 gr, melted butter – 50 gr, onion – 50 gr, greenery (kavar, coriander, ispanaq, sorrel)- 150 gr, lemon acid-  0.1 gr or abgora - 5 gr, saffron - 0.1 gr, pepper - 0.1 gr, salt. 

Soft mutton is cut in 35-40 gr. pieces, salt and pepper is added and then fried. Onion fried in the butter, abgora, big greenery is added and cooked and added on meat. Saffron is added separately on cooked plov. When it is put in plate, sabzi-qovurma and butter is added on. 

1.5 glas of rice, 1 glass  of chestnut, 1 big spoon of bird grapes, 2 pcs of sugars, half  tea spoon of bahar, half tea spoon of black pepper, 1.5 tea spoon of salt, 1 pear type glass  of melted butter, 1 tea spoon of fresh butter, 2.5 glasses of water or meat water. 

Rice is cleaned and kept in salty warm water for half an hour. Chestnuts is cleaned, each is cut into small pieces. After frying the chestnut and bird grape for 5 min. the rice filtered is added. A few minutes after frying, salt, new bahar, black pepper, sugar is added. 2.5 glasses of water is poured on and finally unsalted fresh butter is added.

2 gl of rice, 2.5  big spoon of unsalted fresh butter,  1 big spoon of pistachio,  1 big spoon of bird  grapes, 2 big spoons of almond, half of chicken, 3.5 glasses of chicken bullion,  1 tea spoon of salt, 1 tea spoon of black pepper, 1 tea spoon of new bahar. For dough: 1 pcs of egg, 2  big spoon of soft unsalted fresh butter,  1 tea spoon of salt, flour, warm water in 1 coffer cup. Assorted rice is wet in salty water for half an hour. Bird grapes and pistachio is softened in the butter. Wet rice is added on, and is fried for few minutes. Warm chicken water is added. It is cooked first in mid fire and then in slight fire for 20 minutes. After taking from fire salt, black pepper, new bahar is added on and mixed slowly. 

1.5 glass of rice, 100 gr of minced meat, 2 bitter pepper, 1 small onion,  1 tomato, 1 pear-shaped glass of barley shahriya, 1 pear-shaped glass of limpid butter, 1.5 tea spoon of salt, 3 glasses of water.

Onion is cut very delicately, it is cooked in 2 big spoon of butter and cooked in the limpid butter, and fine cut pepper is put on it and fried. Force-meat is added inside, and is fried by mixing to keep granular form. While force-meat is cooked, cut tomato and salt is added on it. it is/are bought (received) from (the) hearth (fireplace) change colour of the tomato. Limpid butter is put in separate pot, and while butter is warmed, barley shahriya is added and until it is softened, it is cooked. Then filtered rice is added, and rice is cooked by mixing until getting transparent form.

Rice – 150 gr, melted butter – 50 gr, kishmish – 30 gr, apricot -30 gr, sugar -40, black plum – 30 gr, wheat flour - 10 gr, egg - 1/6 pcs,  salt. 

Fruits are fried in butter with adding sugar.  Plov is cooked from rice till semi ready condition,  mixed with fruit and put for slight  cooking. When served it is put in plate in the form of hill and qazmaq and black plum is added.

Rice – 150 gr, melted butter - 50  gr, egg -, 2 pcs, onion – 100 gr, lemon acid - 0.5 gr, sugar - 5 gr, saffron - 0.1 gr, cinnamon - 0.2 gr, salt, pepper. 

Onion is fried in the butter, and lemon salt and sugar is added. Egg is added on and cooked. Separate plov is prepared from rice. Omelette is put onto the plov when served and butter is added and cinnamon is poured.

Mutton – 221 gr, butter - 50 gr, white bean – 50 gr, rice – 100 gr, kishmish -40  gr, onion - 40 gr, saffron - 0.1 gr, pepper - 0.1 grams, salt . 

Each stake is cut with 2-3 pieces of meat, salt, pepper has been added and fried with onion, and saffron juice and broth is added on and cooked till readiness. Bean and rice is cooked separately and mixed and filtered and put for slight fire. Kishmish is cooked separately in the butter. Bean is put on plate when served and kishmish, qazmaq, butter and cinnamon is poured on. Meat is served separately.