Osh Pyozee

Osh Pyozee Recipe - Traditional Afghan Beef and Rice Dish

Region / culture: Afghanistan | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Osh Pyozee is a traditional Afghan dish that features onions stuffed with a unique mixture of ground beef, rice, and prunes. This dish is cooked slowly to allow the flavors to meld together, resulting in a delicious and savory meal.

History

Osh Pyozee has been a staple in Afghan cuisine for generations. The dish is believed to have originated in Afghanistan and has been passed down through families as a cherished recipe. The combination of onions, ground beef, and prunes creates a flavorful and hearty dish that is perfect for special occasions or everyday meals.

Ingredients

onions
2 large onions (about 0.25 lb or 113 g each), peeled
4 cups of water
1 tbsp of salt
stuffing
0.5 lb (227 g) ground beef
3 tbsp of Raw rice, rinsed, cooked until very soft, drained, and mashed
1 tbsp of salt
0.25 tbsp of pepper
0.25 tbsp of Ground cumin seed
10 medium-sized pitted prunes, cut lengthwise into halves
2 tbsp of corn oil

How to prepare

The Afghan recipe features a unique stuffing made with prunes and cooked slowly. It offers a distinct flavor compared to other recipes. According to Afghan tradition, onions are believed to strengthen teeth.
To prepare the onions, make a 0.5 inch deep incision on the side of each onion. In a pot, bring water and salt to a boil over moderate heat. Add the onions and cook for 2 minutes, turning them with a slotted spoon. Remove the onions from the pot and carefully peel off each layer until you reach the center. Set aside the onion layers and centers.
In a bowl, combine beef, rice, salt, pepper, and cumin seed. Mix well. Take 1 heaping teaspoon of the beef mixture and half of 1 prune. Stuff the cooked onion layer with the mixture and roll it up. Repeat this step with the remaining stuffing and onion layers.
Oil a skillet and place the stuffed onions and centers in it. Cover the skillet and cook over very low heat for 2 hours. The onions will become dark in color, but should not be burned. This cooking method is done on the stovetop. Alternatively, you can place the stuffed onions in a baking dish, cover tightly, and bake in a preheated oven at 250°F (121°C) for 2 hours. Serve the dish warm. This recipe serves 6 when served with other dishes.

Variations

You can customize the stuffing for Osh Pyozee by adding different spices or herbs to the beef mixture. You can also substitute the prunes with dried apricots or raisins for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the rice until very soft before adding it to the beef mixture. This will ensure that the stuffing is tender and flavorful.

- Cooking the stuffed onions slowly over low heat is key to allowing the flavors to develop. Be patient and allow the dish to simmer gently for the best results.

- If you prefer a sweeter flavor, you can add a bit of sugar to the beef mixture before stuffing the onions.

Serving Suggestions

Osh Pyozee can be served with a side of yogurt and fresh herbs, such as mint or cilantro. It pairs well with rice or bread for a complete meal.

Cooking Techniques

Slow cooking the stuffed onions over low heat is the traditional method for preparing Osh Pyozee. This allows the flavors to develop and creates a tender and flavorful dish.

Ingredient Substitutions

If you don't have prunes on hand, you can substitute them with dried apricots or raisins. You can also use ground lamb or chicken instead of beef for a different flavor.

Make Ahead Tips

You can prepare the stuffed onions ahead of time and refrigerate them until you are ready to cook. This dish also reheats well, so you can make it in advance and enjoy it later.

Presentation Ideas

Serve Osh Pyozee on a platter garnished with fresh herbs and a dollop of yogurt for a beautiful presentation. You can also sprinkle some chopped nuts on top for added texture.

Pairing Recommendations

Osh Pyozee pairs well with a side of rice pilaf, naan bread, or a simple salad. It also goes well with a glass of red wine or a refreshing mint tea.

Storage and Reheating Instructions

Store any leftovers of Osh Pyozee in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a skillet over low heat until warmed through, or microwave on low power.

Nutrition Information

Calories per serving

Each serving of Osh Pyozee contains approximately 250 calories.

Carbohydrates

Each serving of Osh Pyozee contains approximately 15 grams of carbohydrates.

Fats

Each serving of Osh Pyozee contains approximately 12 grams of fats.

Proteins

Each serving of Osh Pyozee contains approximately 18 grams of proteins.

Vitamins and minerals

Osh Pyozee is a good source of iron, vitamin C, and vitamin B12.

Alergens

This recipe contains gluten from the rice and may contain traces of nuts.

Summary

Osh Pyozee is a nutritious dish that is rich in proteins and vitamins. It is a satisfying meal that is perfect for a family dinner or special occasion.

Summary

Osh Pyozee is a delicious and savory Afghan dish that features onions stuffed with a flavorful mixture of ground beef, rice, and prunes. This dish is perfect for a special occasion or family dinner and is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a rainy afternoon, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, my eyes landed on a recipe for Osh Pyozee, a traditional Uzbek dish made with meat-filled dumplings in a flavorful broth. I had never heard of it before, but something about the description and the ingredients intrigued me.

Growing up in a small town in Uzbekistan, my family's meals were simple and hearty. My mother taught me how to cook from a young age, and I quickly developed a love for experimenting with different flavors and techniques in the kitchen. But Osh Pyozee was unlike anything I had ever tried to make before, and I knew I had to give it a try.

I set out to gather all the ingredients I needed for the recipe - ground lamb, onions, garlic, flour, and spices. I spent hours in the kitchen, meticulously following the instructions and crafting each dumpling with care. As the fragrant broth simmered on the stove, I could hardly contain my excitement to taste the final result.

When I finally sat down to eat a bowl of Osh Pyozee, I was transported back to my childhood in Uzbekistan. The flavors were rich and complex, the dumplings tender and flavorful. I knew that this recipe would become a staple in my own kitchen, a dish to be shared with friends and family for years to come.

Over the years, I have made Osh Pyozee countless times, each batch better than the last. I have shared the recipe with friends and neighbors, passing on the tradition of this delicious dish to a new generation. And along the way, I have learned the stories behind the recipe - from the nomadic tribes who first created it, to the families who have passed it down through generations.

One such story comes from my dear friend, Fatima, who grew up in a small village outside of Tashkent. She told me that her grandmother used to make Osh Pyozee for special occasions, using a secret blend of spices that had been handed down in her family for centuries. Fatima shared the recipe with me, and I was amazed at how similar it was to the one I had found in my old cookbook.

As I continued to explore the origins of Osh Pyozee, I discovered that the dish has a long and storied history in Uzbek cuisine. It is said that the recipe dates back to the time of the Silk Road, when traders and travelers from across Asia brought their culinary traditions to the region. The dumplings were originally made with camel meat, a nod to the nomadic lifestyle of the people who first created the dish.

I marveled at how a simple bowl of soup could carry so much history and culture within its humble ingredients. Each time I made Osh Pyozee, I felt a connection to the generations of cooks who had come before me, each one adding their own twist to the recipe and passing it on to the next.

As I sit here now, surrounded by my loved ones and the aroma of Osh Pyozee simmering on the stove, I am filled with gratitude for the culinary traditions that have shaped my life. The recipe for this dish may have come from a dusty old cookbook, but its true origins lie in the stories and memories of the people who have shared it with me over the years.

And so, I will continue to make Osh Pyozee for as long as I am able, passing on the tradition to my children and grandchildren, just as it was passed down to me. For in every bowl of this delicious dish, I taste the flavors of my homeland and the love of all those who have taught me the joy of cooking.