Fergana pilaf
2 servings
80 minutes
Fergana pilaf is a true gem of Uzbek cuisine, embodying the spirit of ancient traditions and culinary art. Its history traces back to Central Asia, where it became a symbol of hospitality and celebration. The taste of this pilaf is rich and intense: juicy meat, caramelized onions, sweet carrots, and fragrant rice infused with spices create a wonderful harmony. A key feature is the way the meat is cut into 'sparrow tongues,' giving the dish a unique texture. The pilaf is served in a mound to maintain its fluffiness and complemented with fresh pomegranate seeds or salad. This dish not only satisfies but also transports anyone who tastes it into a world of Eastern gastronomy filled with aromas and the warmth of home.
1
Cut the meat into very small, even pieces like 'sparrow tongues'.
- Mutton: 200 g
2
In rendered fat, fry the minced meat until the juice is extracted, remove with a slotted spoon and set aside. Then sauté the onion rings in oil until brown, add the meat and thinly sliced carrots, and fry until semi-cooked.
- Mutton: 200 g
- Onion: 1 head
- Carrot: 200 g
3
Pour the resulting mixture with water to cover the contents of the pot, bring to a boil, season with salt and spices, and continue simmering on very low heat for 50-60 minutes.
- Spices: to taste
4
Add washed rice, pour in the required amount of water, and cook until the rice is fully swollen. Before covering the pilaf for steaming, add the fried meat, mix all the contents of the pot, gather it into a mound in the center, turn off the heat, and cover with a towel or blanket. When serving, place it in a mound on a dish. Serve salad or pomegranate seeds separately.
- Rice: 200 g
- Mutton: 200 g