{"id":58407,"date":"2026-07-23T15:23:54","date_gmt":"2026-07-23T12:23:54","guid":{"rendered":"https:\/\/retsept.food\/?p=58407"},"modified":"2026-07-29T11:03:39","modified_gmt":"2026-07-29T08:03:39","slug":"dimliama","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=58407","title":{"rendered":"Dimlama"},"content":{"rendered":"

<\/p>\n

6<\/b> porsiya<\/i>2<\/b> soat<\/i><\/p>\n

Dimlama — o’zbek oshxonasining retsepti, sabzavotlar bilan dimlangan go’sht.<\/p>\n

Mahsulotlar <\/b><\/p>\n

(6 porsiya uchun) Qo’y go’shti — 900 g.<\/p>\n

Yangi kartoshka — 10-12 dona.<\/p>\n

Piyoz — 3 dona.<\/p>\n

Bulg’or qalampiri — 2 dona.<\/p>\n

Sabzi — 1 dona.<\/p>\n

Qovoq — 1 dona.<\/p>\n

Pomidor — 3-4 dona.<\/p>\n

Karam — 1\/4 kichik bosh (barcha barglari bilan)<\/p>\n

Sarimsoq — 1 bosh.<\/p>\n

Achchiq qalampir — 1 dona.<\/p>\n

Turli ko’katlar — ta’bga ko’ra<\/p>\n

Dumba yog’i — 5 kichik bo’lak<\/p>\n

Koriandr (kashnich) — ta’bga ko’ra<\/p>\n

Dimlamani qanday tayyorlash kerak:<\/p>\n

1. Qozonning tagiga mayda to’g’ralgan dumba yog’ini qo’yamiz, uning ustiga go’sht bo’laklarini joylashtiramiz. Tuzlaymiz, maydalangan koriandr (aslida zira kerak, lekin mening oilamda ishlatilmaydi) sepamiz.<\/p>\n

2. So’ngra to’g’ralgan piyoz, somoncha shaklida sabzi, katta bo’laklarga bulg’or qalampiri. Tuzlaymiz. Kartoshkani butunicha, po’sti tozalangan pomidorni halqa shaklida. Tuzlaymiz. Qovoqni halqa shaklida, tuzlaymiz.<\/p>\n

3. Karamni katta bo’laklarga to’g’raymiz, tuzlaymiz, qo’l bilan ezib, sharbat chiqishini ta’minlaymiz va qozonga joylashtiramiz.<\/p>\n

4. Sarimsoq boshini butunicha, achchiq qalampirni butunicha, bir necha shox ko’katlarni qo’yamiz, hammasini butun karam barglari bilan yopamiz, barcha bug’ ichkarida qolishi uchun qopqog’ini mahkam yopamiz va past olovda 1,5-2 soat davomida pishiramiz.<\/p>\n

5. Keyin karam barglari, sarimsoq, qalampir, ko’katlarni olib tashlaymiz va dimlamani likopchalarga taqsimlaymiz.<\/p>\n

Yoqimli ishtaha!<\/p>\n

Bosqichma-bosqich foto retsept<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Dumba yog’i.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Go’sht. Menda qo’y go’shti.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Piyoz va sabzi.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Bulg’or qalampiri.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kartoshkani kesmaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pomidor halqalari.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Qovoq (afsuski, baqlajon topilmadi).<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Karam (ustiga koriandr sepildi).<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Vasilek va yashil piyoz. Koriandr juda yaxshi ko’rinardi.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Dimlamani karam barglari bilan yopamiz.<\/p>\n","protected":false},"excerpt":{"rendered":"

6 porsiya2 soat Dimlama — o’zbek oshxonasining retsepti, sabzavotlar bilan dimlangan go’sht. Mahsulotlar (6 porsiya uchun) Qo’y go’shti — 900 g. Yangi kartoshka — 10-12 dona. Piyoz — 3 dona. Bulg’or qalampiri — 2 dona. Sabzi — 1 dona. Qovoq — 1 dona. Pomidor — 3-4 dona. Karam — 1\/4 kichik bosh (barcha barglari bilan) […]<\/p>\n","protected":false},"author":1,"featured_media":58408,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[149],"tags":[],"class_list":["post-58407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ozbek-taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58407","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58407"}],"version-history":[{"count":2,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58407\/revisions"}],"predecessor-version":[{"id":64182,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58407\/revisions\/64182"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/58408"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58407"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58407"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58407"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}