Pilav with Bukharian chopped salad and boy john
- Prepare
- overnight
- Cook
- 1 to 2 hours
- Serve
- Serves 4–6
Pilav is a classic dish from Bukharian Jewish culture and differs to the similar pilaf or pilau by its use of grated carrots and dried fruits.
Ingredients
For the pilav
- 3 tbsp sunflower oil
- 1 onion, finely sliced
- 1.5kg/3lb 5oz chicken, boneless, skin removed and cut into pieces
- 1 litre/1¾ pints chicken stock
- 1kg/2lb 4oz carrots, peeled and grated
- 75g/2¾oz raisins
- ½ tbsp sugar
- 500g/1lb 2oz basmati rice, washed, soaked overnight and drained
- salt and freshly ground black pepper
For the boy john
- 3 large aubergines, left whole
- 3 garlic cloves, crushed
- pinch salt
- 2 tbsp olive oil
- chopped fresh coriander, to garnish
For the chopped salad
- 500g/1lb 2oz tomatoes, finely chopped
- ½ iceberg lettuce, finely chopped
- ½ cucumber, finely chopped
- 2 spring onions, trimmed and finely chopped
- 10g fresh coriander, chopped
- 2 tbsp chopped fresh dill sprigs
For the dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tbsp lemon juice
- pinch sugar
- sea salt and freshly ground black pepper
Method
To make the pilav, heat the oil in a large, heavy-based saucepan and fry the onion until transparent.
Add the chicken and cook until browned all over.
Pour over the stock to cover the chicken. Season well with salt and pepper, cover the pan and simmer for around 40 minutes, or until the chicken is cooked through.
Remove the chicken and onions from the pan and set aside. Transfer the remaining stock from the pan into a jug.
Place half of the grated carrots in the bottom of the pan and cover with the chicken and the onions. Place the remaining carrots on top of the chicken.
In one corner of the pan, push aside some of the carrots and place the raisins in the space. Gently cover the raisins over with the carrots.
Season well with salt and pepper and sprinkle over the sugar. Slowly add the reserved stock and gently bring to the boil.
Add the rice to the saucepan with the chicken and carrots.
Cover with just-boiled water so the water level sits 2cm/¾in above the level of the rice and add a pinch of salt.
Bring to the boil, then cover and simmer until all of the water is absorbed and the rice is cooked.
Turn down the heat as low as possible and cook for a further 20 minutes.
To make the boy john, place the aubergines over the flame of a gas hob until blackened or place under a hot grill. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) Keep turning the aubergines until the skin has blackened all over. Check that the aubergine is cooked all the way through with a fork.
Carefully run the aubergines under a cold tap, peel off the blackened skin and place the aubergine flesh in a colander for the juices to drain.
Chop the aubergines, place in a bowl and add the garlic, salt and oil.
Spread out the aubergine mixture on a large plate and fork through to form ridges. Sprinkle with the coriander.
To make the salad, mix all of the ingredients together in a large bowl.
To make the dressing, mix all of the ingredients together well in a jug.
Add just enough dressing to the salad without making it too soggy.
Serve the pilav with the boy john and chopped salad.
