Pilaf with lamb and chickpeas
4 servings
30 minutes
Lamb and chickpea pilaf is a true embodiment of Uzbek cuisine, rich in the aromas of spices and depth of flavor. This dish combines tender lamb meat with fluffy rice, aromatic spices, and sweet dried apricots to create a rich and intense taste. Historically, pilaf was considered a symbol of prosperity and hospitality in Central Asia, prepared for celebrations and important events. Chickpeas add a delicate nutty texture while dried apricots provide a light sweetness that highlights the balance of flavors. This pilaf is not only nutritious but also remarkably harmonious, making it perfect for family dinners or festive gatherings.
1
Cut the meat into small cubes, season with salt and pepper. Heat olive oil in a pan over medium heat. Add the meat and fry in batches for 4-5 minutes until golden brown. Transfer to a plate.
- Lamb fillet: 400 g
- Olive oil: 1 tablespoon
2
Add finely chopped onion to the pan and sauté over medium heat until soft. Add minced garlic, finely chopped ginger, and ras-el-hanout, and sauté for another 2-3 minutes.
- Onion: 1 head
- Garlic: 2 cloves
- Fresh ginger root: 30 g
- Ras El Hanout: 2 teaspoons
3
Add the rice and mix well. Add the broth, bring to a boil, cover, reduce heat, and cook for 10 minutes.
- Basmati rice: 250 g
- Lamb broth: 500 ml
4
Add finely chopped dried apricots and chickpeas and cook for a few more minutes. Sprinkle with parsley and serve.
- Dried apricots: 75 g
- Canned chickpeas: 400 g
- Chopped parsley: 4 tablespoons