Uzbek pilaf with lamb
4 servings
60 minutes
Uzbek pilaf with lamb is a true gem of Eastern cuisine, embodying the richness of flavor and tradition. The origins of this dish date back centuries, linking it to caravans traveling along the Silk Road. The main focus is on tender lamb infused with the aromas of cumin and pepper, enriched with sweet carrots and the softness of devzira rice. Each ingredient is carefully selected to create a perfect balance of flavors: from savory to slightly sweet. Cooked in a kazan over low heat, the pilaf acquires a rich taste and appetizing fluffy texture. It is served hot, garnished with fresh herbs and crunchy vegetables, making it not only filling but also aesthetically pleasing. Uzbek pilaf is not just food; it's a gastronomic journey to the heart of the East.
1
Rinse the rice in advance and soak it in cold water for 20 minutes.
- Devzira rice: 200 g
2
Cut the meat into cubes, the carrot into strips, and the onion into half rings.
- Lamb: 300 g
- Carrot: 50 g
- Onion: 50 g
3
Pour vegetable oil into the pot, wait for it to heat up, then add meat and vegetables. Fry everything for about 5 minutes.
- Vegetable oil: 15 ml
- Lamb: 300 g
- Carrot: 50 g
- Onion: 50 g
4
Next, pour water into the pot with meat and vegetables, wait for it to boil, and only then add the rice.
- Water: 350 ml
- Devzira rice: 200 g
5
Mix everything well, put it on low heat, and cover with a lid.
6
After 10 minutes, add salt, pepper, cumin, mix, and cover again for another 7 minutes.
- Salt: 7 g
- Ground black pepper: 2 g
- Cumin seeds: 2 g
7
Serve on the table with chopped greens and vegetables.
