Ethnic delights

In my marriage package I got a following things:
1. Wonderful husband (of course)
2. Long and unpronounceable surname.
3. Big amount of relatives
4. Ethnic delights.

The story is that my husband has a half of Bukharian blood. And all the things that I have mentioned above are from that half. Since my husband also reads my blog I'm not going to talk about the relatives and the surname :-), I'll concentrate on Ethnic delights point.
Since they lived in Uzbekistan, they cook a lot of traditional food as pilaf, samosa and etc.
In the beginning of my "friendship" with my husband, I was very excited by all those dishes. And also it seemed very complicated to cook it. Hundreds of times I was watching my father in law is cooking and I didn't take a risk to cook it by myself.
But now, when I'm on the half way to be chef, it's just as simple as that :-)
The most popular and delicious dish is Pilaf. There is no celebration without a Pilaf. Also, there are different types of it: sweet with raisins and prunes, with different kinds of meat and etc. The traditional one should be cooked with lamb and on lamb fat, carrots, rice, garlic and ground cumin.
Last weekend I decided to cook Pilaf for our friends visit. My preparation for it have started a weeks before, I was looking for right pan. The pan for Pilaf should be cast iron, round and tall shape. After a long search everywhere (Internet, shops) I gave up to buy one for now.
It's very expensive in UK, as everything here. And for now I prefer to spend money on something else. And in addition, as I told before I'm on the half way to be chef, so the chef should be able to cook in every pan and the dish should be delicious.
As a fan of healthy cooking I used the beef instead the lamb, and olive oil.
The result was just perfect! Now I can destroy the myth of cooking the Pilaf - it's a question of the experience!