Uzbek Pilaf, Fragrant and Flavorful One Pot Rice with Lamb

Soak the rice in salted hot water for at least 30 mins.

Wash and rinse the rice 3-4 times until the water is clear, drain and set aside.

Cut the meat into large chunks and set aside.

Cut the tail fat into small pieces and set aside.

Thinly chop the onions and cut the carrots into thick sticks, batonettes.

Grind 2 tsp cumin seeds into a coarse powder and set aside.

Heat up a large wok-shaped pot or Dutch oven and add the tail fat, rendering it on medium heat.

Discard the unrendered hard pieces and add 1 cup sunflower or linseed oil.

Once the oil is hot and starts to smoke, add half of the onions, frying until nicely browned and fragrant.

Next, add the meat and fry for about 10 mins until browned on all sides.

Once the meat is browned, add the rest of the onions, stir and cook for 5 mins.

Next, add the carrots, stir and cook for 5 mins until caramelized.

Add 2 tsp salt and cumin. Stir to combine and insert the garlic bulb into the middle of the pot.

Add hot water just barely to submerge the ingredients, about 1 cm above them.

Optionally add 1 cup chickpeas at this stage.

Switch to low heat and cook for 30 mins on a simmer until the carrots are soft and a nice brown broth is obtained, called 'zirvak'.

Add and evenly layer the rice over the ingredients, adding 2 tsp salt over the rice.

Add more water if the water level is too low, just to barely submerge the rice.

Make a couple of holes/dents with the back of a wooden spoon for steam to escape.

Once the water is evaporated, bring the rice together in the middle like a mound, avoiding contact with the edges of the pot.

Cover the rice with a large enough plate and cover the pot with a towel.

Close the lid on top and let it steam on the lowest heat for 45 mins before serving.

Remove the plate and the paper towel. Remove the garlic bulb and gently stir the pilaf.

Serve in a large plate and garnish with extra meat, chilies, and garlic.

Equipment Needed

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