Samarkand pilaf

12 servings

160 minutes

Samarkand pilaf is a fragrant dish that embodies the richness of Eastern cuisine. It originated in ancient Samarkand, where traders and travelers enjoyed its rich flavor. The main ingredients are rice, carrots, meat, and spices, with cumin playing a key role. The pilaf is cooked in a hot kazan where the meat is sautéed with onions before adding carrots and then rice infused with spice aromas. An important feature is the absence of stirring until cooking is complete, allowing each layer to unfold individually. The finished pilaf is fluffy, juicy, and rich in flavors, making it perfect for festive gatherings. It is served on a large platter layered: rice, carrots, meat. Samarkand pilaf is not just food; it's a true journey into the world of Eastern traditions.

Energy value per serving

• Calories: 706.2
• Proteins: 22.8g
• Fats: 36g
• Carbohydrates: 74.6g

Ingredients

• Vegetable oil: 300 ml
• Rice: 1 kg
• Meat: 1 kg
• Onion: 3 head
• Spices: to taste
• Carrot: 1 kg
• Salt: 1 tbsp

Cooking steps

1. Rinse the rice until the last water remains clear.

   Required ingredients:

   • Rice: 1 kg

2. Peel 3 onions and a carrot, slice the onion into half rings, and cut the carrot into thin strips.

   Required ingredients:

   • Onion: 3 heads
   • Carrot: 1 kg

3. Heat the cauldron and add oil. Fry an unpeeled onion until it blackens, then remove it. Chop the remaining onion and fry it, stirring, until dark golden, which takes about 10 minutes. Add diced meat and fry. Add a little water and simmer for 5 minutes.

   Required ingredients:

   • Vegetable oil: 300 ml
   • Onion: 3 heads
   • Meat: 1 kg

4. Add carrots, fry without stirring! Pour boiling water so that it is 1 cm above all the contents of the pot. Reduce heat and simmer for 20 minutes.

   Required ingredients:

   • Carrot: 1 kg

5. Add spices (cumin).

   Required ingredients:

   • Spices:  to taste

6. Once the rice absorbs the water, reduce the heat to medium, add rice and 1 tbsp of salt (sprinkle), and pour boiling water so that it is 1-2 cm above all the contents of the pot. Note — during cooking, do not stir the rice with the carrots at any time.

   Required ingredients:

   • Rice: 1 kg
   • Salt: 1 tablespoon

7. After the rice has absorbed all the liquid, cover with a lid, reduce the heat to the lowest setting, and let it sit for 30 minutes.

8. To serve the ready pilaf, you need to layer all the ingredients on a large plate step by step. First layer is rice, then carrots, and on top is meat.