Pilaf in Fergana style
10 servings
100 minutes
Fergana pilaf is a true gem of Uzbek cuisine that embodies centuries of tradition. Its rich flavor is born in a cauldron where the zervak—a fragrant mix of meat, carrots, and spices—slowly simmers, absorbing all the aromas. The main ingredient, devzira rice, gives the pilaf its firmness and richness, while lamb fat provides an unmatched silky texture. This pilaf is not just food; it is part of culture: it is prepared for celebrations and served to guests with respect and hospitality. Golden onions, spicy cumin, and garlic add deep flavor to the dish while hot pepper adds a subtle spiciness. Fergana pilaf is not only a gastronomic delight but also a symbol of hospitality that brings people together at the table.
1
Products need to be prepared immediately, as there will be no time for cutting and processing later.
2
We separate the meat from the bones and cut it into small pieces. We do not throw away the bones. We cut the fat into small cubes. We slice the onion into thin half-rings. We peel the carrot (not scraping, but cutting), slice it into thin strips, sprinkle with a pinch of sugar to start releasing juice, and mix. The carrot in the pilaf should be yellow — if you can find it. I order it in advance in Moscow. It can be replaced with red (ordinary) carrot. We remove the roots from the garlic and peel off the outer skin, exposing the cloves.
- Mutton: 1 kg
- Fat tail fat: 200 g
- Onion: 3 heads
- Yellow carrot: 1 kg
- Garlic: 2 heads
3
Carefully sort the rice. There may be stones that can break a tooth while eating pilaf. Rinse the rice well in water until the water is clear. Pour warm water over it and set it aside.
- Devzira rice: 1 kg
4
We heat the cast iron cauldron. If you have a gas stove, use a round-bottomed cauldron; if electric, it's better to use a flat one. Pour in the oil. Heat the oil until it starts to smoke. Don't overheat the oil. Toss in a small onion. Heat the oil until the onion browns in a few seconds. Discard the onion and add lamb fat to the oil. Render until golden, remove to a separate plate, and sprinkle with coarse salt.
- Cottonseed oil: 150 ml
- Onion: 3 heads
- Fat tail fat: 200 g
5
A small digression — we slice black bread, pour cold vodka, and use our rendered fat (cracklings) as a snack.
6
We continue cooking. We add bones to the oil, salt them, sprinkle with a pinch of cumin, and fry well. The color of the pilaf will directly depend on the doneness of the bones. The meat on the bones should be bright brown.
- Mutton: 1 kg
- Salt: to taste
- Cumin (zira): 1.5 teaspoon
7
We fry the onion. It needs to be fried until golden, constantly stirring. Once the onion is golden, we add the meat. Fry carefully. The meat should not be overcooked. The ideal frying time is 10 minutes.
- Onion: 3 heads
8
Once the meat is fried, we add the carrot. We mix it with the meat and onion carefully, so as not to break it. We constantly stir all the ingredients. Once the carrot has softened, we can pour in the water. This sauce is correctly called zirvak.
- Yellow carrot: 1 kg
9
Pour cold water, about 1-1.2 liters. Increase the heat under the kazan. When the zirvak boils, add garlic and pepper. Reduce the heat. The zirvak should simmer gently. After half an hour of boiling, taste the zirvak and add salt until it's slightly over-salted. Remove the garlic and pepper to a separate plate. Increase the heat under the kazan again. Carefully add the rice to the zirvak (of course, drain the water from the rice). Level the rice. Do not stir the rice with the zirvak.
- Garlic: 2 heads
- Red chilli pepper: 2 pieces
- Salt: to taste
10
As the rice absorbs the liquid, gradually reduce the heat under the pot. Once the water has been absorbed, sprinkle the remaining cumin over the rice. Rub it in your palms to release the necessary aroma. Then, gather the rice from the edges to the center without disturbing the vegetables, giving the rice a rounded shape. Wait a couple of minutes and check the rice for doneness. Try to take a sample from the center rice. It should be firm but not hard. If it's hard, add a cup of water.
- Cumin (zira): 1.5 teaspoon
11
We dig a hole in the rice and place our garlic and pepper there. We cover them up again, giving the rice a rounded shape. Then we tightly close the pot with a lid, placing a towel on it to prevent gaps. By this time, there should be a minimal fire under the pot. After closing the lid, we keep the pot over the fire for another 10 minutes and turn it off. But we do not remove the pot. The rice should finish cooking with the fire off. We keep the rice for another 10-15 minutes. The pilaf is ready.
- Garlic: 2 heads
- Red chilli pepper: 2 pieces
12
Now we open our kazan. We take out the pepper, garlic, and bones. We mix the rice well with the vegetables and meat. We place the pilaf on a tavaq (a large round dish, preferably clay). We decorate the top with bones, garlic, and pepper.