Fergana pilaf with achik-chuchuk
4 servings
60 minutes
Fergana pilaf with achik-chuchuk is a true treasure of Uzbek cuisine, embodying centuries-old traditions and culinary mastery. This pilaf stands out with its rich, deep flavor thanks to lamb, aromatic cumin, and sweet yellow carrots. Rendered tail fat adds richness and a velvety texture to the dish, while the addition of garlic and chili pepper enriches it with spicy notes. It is customary to serve the pilaf with refreshing achik-chuchuk—a salad of juicy tomatoes, red onions, and greens that perfectly complements the rich flavors of the pilaf. This dish is more than just food; it symbolizes hospitality, the warmth of an Uzbek home, and the tradition of gathering around the table with family and friends.
1
Wash the rice thoroughly and soak it in warm salted water for 30 minutes, cut the tail into cubes, chop the lamb meat into large pieces, peel and slice the onion into half rings, peel and cut the carrot into strips of 0.5x5 cm.
- Fat tail fat: 100 g
- Mutton: 360 g
- Onion: 100 g
- Yellow carrot: 300 g
2
Melt the tail fat into cracklings in a cauldron or thick-bottomed pot over medium heat for 5 minutes, then remove the cracklings.
- Fat tail fat: 100 g
3
Heat the fat until it smokes lightly, add the onion and sauté over medium heat, stirring, for 2 minutes until golden.
- Onion: 100 g
4
Place the lamb around the edges of the cauldron, shifting the onion to the center, do not stir for 1.5 minutes, then fry, stirring, for 2 minutes, add the carrot, increase the heat and fry for another 3 minutes, add half of the cumin, pour in cold water to cover the carrot, add garlic heads, chili pepper, salt, and cook with the lid closed on low heat for 20 minutes.
- Mutton: 360 g
- Yellow carrot: 300 g
- Black cumin (zira): 5 g
- Water: 300 ml
- Garlic: 16 cloves
- Chili pepper: 2 pieces
- Water: 300 ml
5
Take garlic and chili pepper, add rice evenly spread over the surface and cook on low heat covered for another 20 minutes until the water evaporates. Put garlic and chili pepper in the pot, mound the rice and sprinkle with remaining cumin, then let it steam covered without heat for 10 minutes. Slice red onion into thin half-rings and soak in water for 5 minutes; slice tomatoes thinly; finely chop half a chili pepper; roughly chop the greens; transfer onion to a bowl, cover with a lid and shake to break the rings; gently mix onion, tomatoes, chili pepper and greens.
- Devzira rice: 320 g
- Black cumin (zira): 5 g
- Garlic: 16 cloves
- Chili pepper: 2 pieces
- Red onion: 100 g
- Tomatoes: 450 g
- Chili pepper: 2 pieces
- Coriander: 20 g
- Basil: 5 g
6
Serve the pilaf in a mound on a plate and accompany it with achik-chuchuk.