Uzbek pilaf with veal and barberry
4 servings
300 minutes
Uzbek pilaf with veal and barberry is a true gem of Eastern cuisine, steeped in rich history and traditions. Its roots go back centuries when caravans traveling along the Silk Road prepared nourishing and aromatic dishes over an open fire. Tender veal, fried to a golden crust, combines with the sweetness of carrots and the tartness of barberries to create a unique flavor. Anise and dried apricots add exquisite spice to the pilaf, making it not just food but a gastronomic delight. Each grain of rice soaked in the juices of spices reveals depth of flavor and conveys the warmth of home. This pilaf will adorn the festive table and provide a sense of Eastern hospitality.
1
Soak the rice in water for 2 hours.
- Rice: 400 g
2
Cut the meat into pieces of 10-12 grams and fry in a heavily heated oil in a cast iron pot until a golden crust forms, then add the chopped onion and carrot and fry everything together.
- Lean veal: 440 g
- Onion: 120 g
- Carrot: 400 g
- Vegetable oil: 120 ml
3
Pour in hot water and simmer.
4
Then add the soaked rice and spices: anise, barberry, ground pepper, washed dried apricots, hot water equal to the weight of the soaked rice, and cook without stirring.
- Star anise: to taste
- Barberry: to taste
- Ground black pepper: to taste
- Dried apricots: to taste
5
Once the water has evaporated, gather the pilaf in the middle with a slotted spoon, poke it in several places with a stick, tightly close the pot with a lid, and cook on very low heat for another 20-25 minutes.
