Pilaf with egg
10 servings
90 minutes
Egg pilaf is a unique author’s recipe that combines the rich flavor of traditional Fergana pilaf with the tenderness of boiled eggs. The origins of this dish can be traced to experimental cuisine, where classic recipes take on unexpected nuances. Eggs fried in lamb fat until golden brown add a special depth of flavor to the pilaf, making it rich and expressive. Devzira rice absorbs the aromas of meat, carrots, and spices, creating a harmony of textures and scents. Egg pilaf is perfect for festive lunches or family dinners, surprising guests with its original execution. This dish pairs excellently with traditional Eastern salads and fresh herbs, highlighting its rich taste and appetizing appearance.
1
Boil ten large eggs hard, soak them in cold water for five minutes, and carefully peel them without breaking the whites.
- Chicken egg: 10 pieces
2
To make Fergana pilaf, follow the <a href='http://eda.ru/recipe/13859/'>recipe</a> up to the fifth point. After frying the meat with vegetables in lamb fat, push everything to one side of the pot, and fry boiled eggs in the fat at the bottom, turning them to cover their surface with a golden patina. Then cover them with meat and vegetables, pour in water, and continue following the recipe.
- Fat tail fat: 400 g
- Lamb on the bone: 1 kg
- Onion: 100 g
- Yellow carrot: 1 kg
- Ground cumin (zira): 1 teaspoon
- Salt: to taste
- Chicken egg: 10 pieces
3
Remove the eggs before adding the rice. When the rice is almost ready, place the eggs on top, cover with a lid, and let it sit on low heat for another twenty minutes.
- Devzira rice: 1 kg
- Chicken egg: 10 pieces
4
Cut the eggs in half before serving and serve with the pilaf.
- Chicken egg: 10 pieces