Okay, so the other day I tried my hand at making this dish called “dorobshokh nabotov”. I had never heard of it before, but it sounded interesting. So, here’s how it went down.
First, I gathered all the stuff I needed. This recipe called for a bunch of things I didn’t have on hand. I grabbed some dried fruits like apricots and raisins, some rock sugar (nabat), and water. Simple enough, right?
Next, I washed the dried fruits real good. You never know where those things have been. Then I dumped them into a pot. After that, I added the rock sugar and water to the pot. The recipe said to use a certain ratio, but I just kind of eyeballed it. I’m more of a “go with the flow” kind of cook.
Now came the waiting game. I put the pot on the stove and brought the mixture to a boil. Once it was bubbling, I turned the heat down to low and let it simmer. It smelled pretty good, I gotta say. Sweet and fruity.
The recipe said to simmer it for about an hour, but I think I let it go for a bit longer. I was busy doing other stuff and kind of forgot about it. Oops. Anyways, when I finally checked on it, the liquid had reduced and thickened a bit. The dried fruits looked plump and juicy, and the rock sugar had dissolved completely. It looked like a syrupy, fruity concoction.
Taste Test Time!
I ladled some of the “dorobshokh nabotov” into a bowl and let it cool down a little. I didn’t want to burn my tongue. Then, I took a spoonful and tasted it. It was surprisingly good! Sweet, but not too sweet, and the flavors of the dried fruits really came through. The texture was a bit like a compote, with the softened fruits in a thick syrup.
- Success: It actually tasted good!
- Lesson learned: Don’t forget about it on the stove.
- Next time: Maybe I’ll add some spices like cinnamon or cardamom.
All in all, it was a fun experiment. I’m glad I tried making “dorobshokh nabotov”. It’s definitely something I’ll make again. Maybe next time I’ll even follow the recipe more closely. Or maybe not. We’ll see!
