Fergana pilaf (fat-free)
8 servings
180 minutes
Fergana pilaf is a vibrant dish of Uzbek cuisine that combines the aroma of spices, the tenderness of lamb, and the rich flavors of carrots and onions. The recipe's origins trace back to the Fergana Valley, where pilaf is prepared with special care. This version excludes the use of fat while preserving traditional flavor richness. Spices give the pilaf a characteristic Eastern aroma, and the cooking method ensures fluffy rice. The dish pairs wonderfully with fresh vegetables and traditional flatbreads, making it suitable for festive gatherings or family dinners.
1
Cut the lamb into cubes and boil.
- Mutton: 900 g
2
Wash the lamb.
- Mutton: 900 g
3
Slice the onion into rings.
- Onion: 3 heads
4
Put meat and onion in the cauldron, fry until reddish, stirring constantly, adding oil if necessary.
- Mutton: 900 g
- Onion: 3 heads
5
Cut the carrot into sticks and place it in the cauldron.
- Carrot: 250 g
6
Salt everything and fry until the carrot turns golden-brown, stirring constantly and adding oil as needed.
- Salt: 1 tablespoon
7
Pour water to completely cover the meat, carrots, and onions.
8
Add 1.5 tablespoons of pilaf spices, mix, and bring to a boil. It should boil for 25 minutes.
- Spices for pilaf: 2 tablespoons
9
Rinse the rice (700–900 g) 4 times in cold water, rubbing between your palms.
- Rice: 500 g
10
Spread the rice in an even layer, increase the heat, and pour in water to cover the rice by 1-1.5 cm. Leave to boil. Do not stir.
- Rice: 500 g
11
When the water boils, taste it and add more salt if necessary.
- Salt: 1 tablespoon
12
When the water evaporates, gather the pilaf into a mound in the center, make holes with a stick in several places so that the water on the surface goes to the bottom, reduce the heat, cover with a lid, and cook for another 25 minutes.