Pilaf in a cauldron
8 servings
120 minutes
Pilaf in a cauldron is a symbol of Uzbek cuisine, a dish with a rich history that goes back centuries. Its roots are connected to nomads for whom the cauldron was an ideal cooking method on the go. This pilaf has a rich flavor thanks to the harmonious combination of zirvak — an aromatic meat sauce with onions, carrots, and spices — and perfectly steamed rice. Juicy lamb warmed with spices reveals the depth of Eastern aromas, while garlic and hot pepper add zest. Pilaf is served hot, often garnished with cilantro, creating not only gastronomic but also aesthetic pleasure. This dish carries traditions and the spirit of hospitality, bringing people together at one table and giving warmth to everyone who tries it.
1
Pour vegetable oil into a well-heated cauldron and heat it up. We will know it's ready when a light smoke rises from the oil. Place a whole peeled onion in the cauldron and fry it — it will absorb all the foreign smells of the oil. Remove the onion.
- Vegetable oil: 200 ml
- Onion: 4 pieces
2
Add the bones and quickly fry them over high heat until golden brown.
- Lamb on the bone: 1.5 kg
3
Add the onion, sliced into half rings, and fry until brown.
- Onion: 4 pieces
4
Add the julienned carrots, mix, and fry until the carrots are golden.
- Carrot: 4 pieces
5
Add diced meat and fry on high heat until golden brown.
- Lamb on the bone: 1.5 kg
6
Then pour everything with boiling water, add salt, cumin, hot peppers, garlic, and simmer for 40 minutes on low heat until almost all the water evaporates.
- Water: to taste
- Salt: to taste
- Cumin (zira): 1 tablespoon
- Red chili pepper: 2 pieces
- Garlic: 2 heads
7
Rinse the rice and carefully spread it in an even layer over the zervak. Pour a small amount of boiling water over the rice so that it covers the rice by 1–1.5 cm. Bring to a boil and cook until the water levels with the rice. Reduce the heat, check the rice for doneness; if it's too firm, add 50–100 ml of water and make a few vertical holes in the pilaf. Cover the pot and let it sit on low heat for 20 minutes.
- Extra Long Basmati Rice: 600 g
- Water: to taste
8
Remove the pilaf from the heat, take out the pepper and garlic, mix carefully, sprinkle with chopped cilantro, and serve on a large plate.
- Red chili pepper: 2 pieces
- Garlic: 2 heads