Cooking Uzbek pilaf with lamb in an Afghan cauldron.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa adds protein and is gluten-free.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits provide natural sweetness with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats.

Fry onions until golden brown.

Fry the lamb until golden brown with a nice crust.

Add a little salt and spices for pilaf and mix everything well.

Add a lot of water to the cauldron.

Add 2 chili peppers and garlic to the cauldron.

Cover the cauldron with a lid and let it sweat for about 20 minutes.

Remove the garlic and chili peppers from the cauldron.

Add pre-washed and soaked rice on top of the meat without mixing.

Add water until the rice is covered by about a centimeter.

Return the chili peppers and garlic to the cauldron.

Wait for a characteristic hiss to appear, then cook for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level: