Kyrgyz Pilaf a la Jyrgalan on fire, how to make

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: no fruits

Fresh fruits can add flavor without the added sugar.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: beans

Lentils provide protein and are often cheaper than chickpeas.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in sliced carrots and cook until softened, about 3-4 minutes.

Add cubed lamb and cook until browned on all sides, about 8-10 minutes.

Mix in minced garlic, cumin, and black pepper; cook for 1 minute until fragrant.

Add rinsed rice and stir to combine with the meat and vegetables.

Pour in water, ensuring it covers the rice by about an inch.

Add salt, bay leaves, and dried fruits; bring to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and water is absorbed.

Remove from heat and let sit, covered, for 10 minutes.

Fluff the pilaf with a fork and garnish with chopped parsley and cilantro before serving.

Cooking Techniques

Spice Level: