Light pilaf with tomato paste
4 servings
60 minutes
Light pilaf with tomato paste is an exquisite interpretation of the classic Uzbek dish, known for its rich flavor and aroma. The addition of tomato paste gives the rice a slight tang and vibrant color, harmoniously complementing the spicy seasonings and tenderness of the stewed meat. Sautéed vegetables, garlic, and black peppercorns create an appetizing aroma that whets the appetite. This version of pilaf is suitable for those seeking a lighter alternative to the traditional recipe while maintaining its authenticity and soulful depth of flavor. It can be served as a standalone dish or accompanied by fresh vegetables and herbs, creating a perfect balance of taste nuances.
1
Wash the meat, dry it, cut into small pieces, salt, and pepper.
- Meat: 300 g
- Salt: to taste
- Ground black pepper: to taste
2
Clean, wash, and slice the medium-sized onion into half rings.
- Onion: 2 heads
3
Peel the large carrot, wash it, and grate it on a coarse grater.
- Carrot: 1 piece
4
Heat the pan, pour in half of the olive oil, and warm it well. Add half of the prepared onion and fry until golden brown, about 5-7 minutes.
- Olive oil: 4 tablespoons
- Onion: 2 heads
5
Place the prepared meat in the skillet and cook until a browned crust forms, about 10 minutes.
- Meat: 300 g
6
Add half a carrot, sauté for 3-5 minutes. Cover with a lid and let it rest.
- Carrot: 1 piece
7
Boil rice in salted water until half-cooked. Drain in a colander, rinse with cold water, and let it drain.
- Rice: 0.5 glass
8
In the second half of olive oil, sauté the onion with carrot. Add tomato paste.
- Olive oil: 4 tablespoons
- Onion: 2 heads
- Carrot: 1 piece
- Tomato paste: 1 tablespoon
9
Add rice and pilaf seasoning to the vegetables, mix well. Place a head of garlic and black peppercorns in the center. Pour a little water at the bottom of the pan. Cover with a lid and simmer for 5 minutes.
- Rice: 0.5 glass
- Seasoning for pilaf: pinch
- Garlic: 1 clove
- Black peppercorns: 3 pieces
10
Add the cooked meat to the rice and sauté uncovered for 3–5 minutes.
- Meat: 300 g