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This is the Bukharian equivalent of risotto. It is less known in the Bukharian community which mainly boasts foods like Aosh-pelao and Goz'gz'h - but no fear – Shula is equally as tasty! This is a stew of chicken gizzards with round rice, tomatoes, lots of cilantro and lots of lemon. A celebration of flavors. A great dish, tasty and filling!
This dish does take a few hours to simmer - Take your time and won’t be sorry.
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Ingredients
- 2 lb Gizzards
- 1 L Tomato Juice
- 3 Medium Onions
- 2 Cups Water
- 2 Bundles Coriander
- From at least 3 lemons Lemon Juice
- Per Taste Salt
- Per Taste Ground Black Pepper
- 2.5 cups or round rice, risotto rice or rice for sushi Round Rice
- 3-4 Tablespoons Canola Oil
Instructions
- Clean and wash the gizzards. Remove all fat. This work isn’t the most fun in the worl – but it is very important!
- Put water in a large pot (1cm above) with gizzards.
- Bring to a boil and then reduce heat to medium low, cover with a lid, and cook for an hour.
- After an hour, drain the gizzards and put them in a bowl on the side for a moment.
- Dry the pot and then heat the oil.
- When the oil is hot - put in the onion and gizzards and fry for a few minutes, stirring, until the onion becomes clear and begins to brown slightly.
- Add the tomato juice, bring to a boil and then reduce the fire to a medium - low and simmer for another hour.
- Meanwhile, wash the rice well.
- Chop the cilantro into 2 small bunches.
- Squeeze the lemons.
- After an hour of cooking - with a slotted spoon, place the gizzards in a bowl.
- Transfer the cooked food into a processor and grind for several seconds. Be careful not to grind too much - there will be a paste. Only gizzards should be finely ground.
- Return the milled gizzards to the pot with the sauce.
- Add 2 cups water and bring to a boil.
- Add the rice and 80 % of the coriander.
- Add salt and pepper to taste.
- Reduce heat to a minimum, closing with a lid, and simmer 20 minutes.
- Lift the lid and mix - if there is too much liquid - closing the lid for another 5 minutes. The texture should be slightly mushy - but not liquid. Like risotto...
- Remove from the heat.
- Add the lemon juice and stir.
- Serve each portion and sprinkle each plate with coriander that remains – place the lemon juice on the table for those who like their dish a bit more sour.
- Serve with a green salad with finely chopped coriander and lots of lemon juice.
