Tashkent pilaf

6 servings

180 minutes

Tashkent pilaf is a true culinary treasure of Uzbek cuisine, embodying the rich flavors of the East. The origins of this dish date back centuries, serving as a symbol of hospitality and celebration. Tender meat infused with aromatic spices, soft carrots, and golden onions create a harmony of flavors, while barberry and cumin add an Eastern zest to the dish. The main art of preparation lies in the proper distribution of ingredients and adherence to technology, which gives the pilaf a fluffy texture and rich taste. In Uzbekistan, it is served with juicy fresh vegetables, fermented dairy drinks, and hot flatbreads. This pilaf not only satisfies hunger but also offers unforgettable gastronomic experiences that transport you to the atmosphere of a warm Tashkent evening.

Energy value per serving

• Calories: 721
• Proteins: 22g
• Fats: 44.3g
• Carbohydrates: 60.1g

Ingredients

• Rice: 400 g
• Carrot: 3 g
• Onion: 2 g
• Garlic: 10 clove
• Salt: 1 tbsp
• Vegetable oil: 200 ml
• Barberry: 1 tsp
• Cumin seeds: 5 g
• Ground dried garlic: 1 tsp
• Parsley: 5 g
• Dill: 5 g
• Ground black pepper: 0.5 tsp
• Black peppercorns: 0.5 tsp
• Red sweet pepper: 1 pc
• Meat: 500 g
• Ground red pepper: 0.5 tsp

Cooking steps

1. Cut the meat (lamb, veal, or chicken) into small pieces.

   Required ingredients:

   • Meat: 500 g

2. Pour a little vegetable oil into the pot (cauldron, grill) and fry the meat over high heat.

   Required ingredients:

   • Vegetable oil: 200 ml
   • Meat: 500 g

3. Peel the carrot and onion, chop the onion finely, cut the carrot into short strips, and sauté for 3-5 minutes (until the onion shrinks and is covered with a light brown crust) before frying the meat. Transfer to a separate plate.

   Required ingredients:

   • Carrot: 3 g
   • Onion: 2 g

4. Fry the meat sprinkled with dried garlic, parsley, onion, black and red pepper.

   Required ingredients:

   • Ground dried garlic: 1 teaspoon
   • Parsley: 5 g
   • Onion: 2 g
   • Ground black pepper: 0.5 teaspoon
   • Ground red pepper: 0.5 teaspoon

5. Pour water over the fried meat so that it is 1-2 cm submerged. Add thoroughly rinsed rice (rinse 4-5 times under cold water) and cover it with water, ensuring it's 1.5-2 cm above the rice. Sprinkle with barberry and cumin, add 2-3 pinches of ground bell pepper, black and red pepper, and 10-12 black peppercorns. Initially, increase the heat to maximum without covering the pot, cooking until the water completely evaporates. As the water evaporates, use a slotted spoon to gather the rice from the edges to the center in a mound. The oil and water will be visible at the edges. After the water evaporates, add the fried onion and carrot on top of the mound, mix with the rice, and place unpeeled garlic on top.

   Required ingredients:

   • Rice: 400 g
   • Barberry: 1 teaspoon
   • Cumin seeds: 5 g
   • Ground black pepper: 0.5 teaspoon
   • Black peppercorns: 0.5 teaspoon
   • Red sweet pepper: 1 piece
   • Ground red pepper: 0.5 teaspoon
   • Carrot: 3 g
   • Onion: 2 g
   • Garlic: 10 cloves

6. Cover with a lid and set the stove to mark 2, keep it for 10-15 minutes, then set it to minimum (division 1) and keep it for another 10-15 minutes. Do not remove the lid but slightly shift it to leave a small gap. After 15 minutes, use a slotted spoon to gently move the rice from the edge to the center and check if there is water at the bottom. If there is a little left, cover with a lid and turn off the stove. You can place a warm towel on top and let the pilaf rest for about half an hour.

   Required ingredients:

   • Salt: 1 tablespoon