Pilaf with meat and raisins
6 servings
150 minutes
Pilaf with meat and raisins is a refined dish of Uzbek cuisine that combines the rich flavor of meat, the sweetness of raisins, and the aroma of Eastern spices. The origins of this dish date back to ancient times when it was served at celebrations and feasts, symbolizing abundance and hospitality. Fried onions and carrots add sweetness and richness to the pilaf, while cumin enhances its distinctive Eastern aroma. The rice absorbs all the juices, becoming fluffy and tender. Raisins added at the end bring a delicate note of sweetness, creating a harmony of flavors. This pilaf is perfect for both family dinners and festive gatherings, filling the atmosphere with warmth and traditions of Eastern hospitality.
1
Pour oil into a heated cauldron, fry the onion, then fry the meat, and then the carrot.
- Sunflower oil: 150 ml
- Onion: 3 pieces
- Meat: 500 g
- Carrot: 500 g
2
Add some water, spices, and simmer for about an hour.
- Water: 750 ml
- Ground cumin: to taste
- Salt: to taste
3
Place rice evenly on top, add water if needed - it should be about a finger higher. Cook with the lid open for 10 minutes. Then make holes in the rice and simmer on low heat for about half an hour, checking every 15 minutes.
- Rice: 500 g
- Water: 750 ml
4
Soak the raisins in warm water for 30 minutes, add to the pilaf at the end of cooking.
- Raisins: to taste
