Uzbek pilaf
If you love Central Asian cuisine, with the scents of intoxicating spices, then you should definitely try this pilaf. In Uzbekistan, each region has its own way of preparing the pilaf, and here I have given a recipe for a medium variant that succeeds even with inexperienced European hands :)
Preparation steps
- Wash the rice well and let it stand for half an hour in a bowl of water.
- In a heavy pan (I make in an antique pan, Uzbeks have a pan called a cauldron) heat the oil, put the diced meat, fry it for 10-15 minutes. Then add the chopped onion and add the sliced carrots to the sticks, add salt and pepper and fry all together for about 15 minutes. Add water as needed, but if the meat is juicy, like this lamb of mine was, then you don’t need anything, it releases its water.
- Add the rice along with the water in which it stood, add all the spices and cover in half. Simmer for another 20 minutes, stirring so that all the ingredients blend well with each other. And the beautiful Uzbek voyage is over!
Serving
From meat can go veal or beef, chicken, but the most original recipe is with lamb.
