Traditional Uzbek Pilaf (Osh) Recipe | The National Dish Of Uzbekistan

Prepare the ingredients: rinse the rice thoroughly until the water runs clear, then soak in warm salted water for 30 minutes.

Cut the carrots into long, thin sticks, not shredded.

Chop the onion and cut the meat into pieces.

Heat a large cast iron pot or deep frying pan over medium-high heat and add the oil until just starting to smoke.

Optional: Add a small piece of onion or lamb fat and fry until dark brown, then remove.

Add the pieces of meat to the hot oil and fry until deeply browned on all sides, about 8 to 10 minutes.

Add the sliced onion and fry until golden brown, about 8 minutes, stirring regularly to prevent burning.

Add the carrots and stir gently, cooking for 8 to 10 minutes until they soften and absorb the flavor of the oil and meat.

Sprinkle with salt, cumin, black pepper, and optional coriander.

Pour in hot water or stock until everything is covered by 2 to 3 cm, bring to a boil, then reduce to a gentle simmer and cook uncovered for 30 minutes.

Carefully place the drained rice on top of the zervac without stirring and flatten it with a spoon.

Slowly pour hot water over the rice about 1 to 2 cm above the rice, then increase the heat to medium-high until the water has evaporated.

Once the water has almost evaporated and small holes appear on the surface of the rice, reduce the heat to low.

Place the whole garlic clove and chili (if using) on the rice, pressing them down gently, and cover tightly with a lid or a clean towel under the lid to absorb the steam.

Steam over low heat for 20 to 25 minutes without opening the lid.

Remove the garlic and chili, gently stir the rice and meat from the bottom up, and taste to adjust salt if necessary.

Traditionally, serve palaf on a large communal platter with meat and carrots on the bottom, garnished with steamed garlic.

Equipment Needed

Allergens