Pilaf a la Fergana
3 servings
105 minutes
Fergana-style plov is a vibrant dish of Uzbek cuisine that embodies the rich gastronomic culture of Central Asia. This aromatic plov, infused with spices, is made with lamb, golden carrots, and fluffy rice, absorbing the flavors of Eastern seasonings. The Fergana version is distinguished by its richness and depth of flavor: the meat is first sautéed to a golden color and then stewed with vegetables and spices to create a rich base. Chili pepper adds spiciness while garlic provides a subtle spicy note. Plov is cooked in a kazan, ensuring even heat distribution and perfect grain texture. The dish is served hot, traditionally accompanied by fresh vegetables and herbs. It’s not just food; it’s a true culinary ritual that brings people together at the table.
1
Rinse the rice thoroughly and soak it in warm water for a day.
- Long-grain parboiled rice: 400 g
2
Thoroughly wash the lamb ribs and cut them into segments.
- Lamb ribs: 450 g
3
In a thick-walled pan (if there is no cauldron), heat the oil until bubbling and add the ribs, frying on high heat for 5-7 minutes until the fat melts and the meat takes on a nice golden color.
- Vegetable oil: 50 ml
- Lamb ribs: 450 g
4
While the meat is frying, peel the carrots and cut them into strips. Peel the onion and slice it into half rings.
- Carrot: 1 piece
- Onion: 2 pieces
5
Without reducing the heat, add the onion and sauté it until golden brown, making sure it doesn't burn.
- Onion: 2 pieces
6
Add julienned carrots, fry for 5-7 minutes, then reduce the heat and drain excess fat. Leave a little so the pilaf isn't dry (if you're worried, you can drain the fat into a dish and add more during cooking if needed), add cumin.
- Carrot: 1 piece
7
After all the above manipulations, pour about 200 ml of water into the pan (enough to cover the meat and vegetables), add a whole garlic clove peeled only from the outer skin, chili pepper, salt it and simmer for 30-35 minutes over medium heat.
- Garlic: 1 head
- Chili pepper: 1 piece
- Salt: to taste
8
Then we take out the chili pepper and use a slotted spoon to place the rice on top of the meat, adding water until it slightly covers the rice, increasing the heat, and cooking the pilaf until the rice is done, without stirring, just leveling the rice on the surface with the slotted spoon and adding water if necessary. This process took me about 20-25 minutes. The water evaporates, we stir the pilaf, remove it from the heat, cover it with a lid, and let it rest for a while.
- Long-grain parboiled rice: 400 g
