Uzbek style lamb pilaf
6 servings
90 minutes
Lamb pilaf in Uzbek style is a true gem of Uzbek cuisine that conveys the spirit of Eastern traditions. This dish, born in the vastness of Central Asia, has become a symbol of hospitality and family gatherings. Fragrant rice, tender lamb, sweet dried fruits and spices create a harmony of flavors: juicy meat is complemented by barberry, turmeric and cumin, while the light sweetness of raisins and apricots adds a special sophistication. Pilaf is cooked in a cauldron where the ingredients simmer together to create a rich taste. Traditionally served on a large platter and garnished with fresh herbs, it becomes an adornment for any table. This dish is not only nourishing but also warms the soul by uniting generations and creating an atmosphere of coziness.
1
Rinse the rice well, soak it in cold water for 1 hour. Peel the onion and carrot, chop the onion finely, and cut the carrot into sticks. Wash the meat and cut it into cubes. Rinse the raisins and dried apricots.
- Long-grain rice: 2 glasss
- Onion: 3 pieces
- Carrot: 4 pieces
- Lamb: 500 g
- Golden raisins: 50 g
- Dried apricots: 50 g
2
Heat oil in a pot, fry the onion, add meat, mix everything and fry for 5 minutes. Then add carrots and fry for another 10 minutes. Pour in 2 cups of hot water, add spices and salt, mix and simmer on low heat for 15-20 minutes.
- Vegetable oil: 150 ml
- Onion: 3 pieces
- Lamb: 500 g
- Carrot: 4 pieces
- Salt: to taste
- Cumin: to taste
- Turmeric: to taste
- Dried barberries: to taste
- Ground black pepper: to taste
3
Place dried fruits in the cauldron, top with prepared rice, level it out, add another cup of hot water — it should be 2 cm above the rice level. Cook the pilaf without a lid until the water evaporates.
- Dried apricots: 50 g
- Golden raisins: 50 g
- Long-grain rice: 2 glasss
4
Cover the pilaf, reduce the heat to minimum, and simmer until the rice is cooked. Turn off the heat and let it sit for 15 minutes. Mix the finished pilaf, place it on a dish, and garnish with chopped greens.
- Fresh herbs: to taste
