{"id":64241,"date":"2026-08-16T09:03:24","date_gmt":"2026-08-16T06:03:24","guid":{"rendered":"https:\/\/retsept.food\/?p=64241"},"modified":"2026-08-16T09:03:41","modified_gmt":"2026-08-16T06:03:41","slug":"gelak-palav-plov-po-tadjikski-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=64241","title":{"rendered":"Gelak palov (tojikcha palov) — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

4<\/b> porsiya<\/i>45<\/b> daqiqa (sizning 25<\/b> daqiqa) <\/i> <\/p>\n

Qo’y go’shti yoki mol go’shtidan tayyorlangan frikadelkali palov juda to’yimli va mazali. Zarchava qo’shilishi tufayli guruch ajoyib quyoshli rangga ega bo’ladi, zira esa palovga xushbo’y hid beradi!<\/p>\n

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

(4 porsiya uchun) Qo’y go’shti yoki mol go’shti — 400 g<\/p>\n

Guruch basmati — 250 g<\/p>\n

Suv — 550 ml<\/p>\n

Piyoz — 1 dona<\/p>\n

Sabzi — 1 dona<\/p>\n

Sarimsoq — 1-2 bo’lak<\/p>\n

Kungaboqar yog’i — 80 ml<\/p>\n

Zira — 1 choy qoshig’i<\/p>\n

Zarchava — 1 choy qoshig’i<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Qora murch — ta’bga ko’ra<\/p>\n

Yangi maydalangan ko’katlar — taqdim etish uchun<\/p>\n<\/p>\n

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

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

Palov uchun mahsulotlarni tayyorlang. Men mol go’shti go’shtini ishlatdim, shuningdek, qo’y go’shti yoki qo’y va mol go’shti aralashmasi ham juda mos keladi.<\/p>\n

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

Go’shtni bo’laklarga bo’lib, go’sht maydalagichdan o’tkazing. Go’sht qiymasiga tuz, qora murch va zira qo’shing.<\/p>\n

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

Keyin qiymaga mayda kubik qilib to’g’ralgan piyoz qo’shing va yaxshilab aralashtiring, so’ngra urib (qo’lingizga olib, kuch bilan taxminan 20 marta idishga tashlang).<\/p>\n

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

Qo’llaringizni suvga botirib, qiymadan har biri taxminan 35 gramm og’irlikdagi frikadelka-sharchalar hosil qiling.<\/p>\n

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

Piyoz, sarimsoq va sabzini tozalang. Piyozni mayda kubik qilib, sabzini esa somoncha qilib to’g’rang. Sarimsoqni pressdan o’tkazing.<\/p>\n

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

Qozon, chuqur tovada yoki qalin devorli qozonda sabzavotlarni kungaboqar yog’ida oltin rangga kirguncha qovuring.<\/p>\n

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

Qovurilgan sabzavotlar ustiga frikadelkalarni qo’ying.<\/p>\n

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

Frikadelkalarni qaynoq suv (taxminan 250 ml) bilan to’kib, shunday qilingki, suv ularni faqat qoplab tursin va 20 daqiqa davomida qopqoq ostida sekin qaynatib dimlang.<\/p>\n

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

Dimlash oxirida tuz, zira va zarchava soling.<\/p>\n

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

Keyin basmati guruchini soling, qaynoq suv qo’shing, suyuqlikni qaynatib oling, olovni minimal darajaga tushiring va gelak palovni taxminan 20 daqiqa yoki suyuqlik bug’lanib ketguncha pishiring.<\/p>\n

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

Gelak palov (frikadelkali palov) tayyor.<\/p>\n

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

Tojikcha palovni issiq holda, ko’katlar sepib taqdim eting. Yoqimli ishtaha!
Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 4 porsiya45 daqiqa (sizning 25 daqiqa) Qo’y go’shti yoki mol go’shtidan tayyorlangan frikadelkali palov juda to’yimli va mazali. Zarchava qo’shilishi tufayli guruch ajoyib quyoshli rangga ega bo’ladi, zira esa palovga xushbo’y hid beradi! Mahsulotlar (4 porsiya uchun) Qo’y go’shti yoki mol go’shti — 400 g Guruch […]<\/p>\n","protected":false},"author":1,"featured_media":64242,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[156],"tags":[],"class_list":["post-64241","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tojik_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64241","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=64241"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64241\/revisions"}],"predecessor-version":[{"id":64521,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64241\/revisions\/64521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/64242"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}