The Recipe for A Very Tasty Uzbek Pilaf made from Homemade Foodstuff

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

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in diced beef and lamb meat, cooking until browned on all sides, about 8-10 minutes.

Add sliced carrot and cook until softened, about 5 minutes.

Stir in minced green garlic and cumin, cooking for 1-2 minutes until fragrant.

Add water to the pot and bring to a boil.

Reduce heat to low, cover, and simmer for 30 minutes to tenderize the meat.

Remove the meat and set aside, keeping the broth in the pot.

Add rinsed rice to the pot, spreading it evenly over the broth.

Place the reserved meat on top of the rice, along with black raisins.

Cover the pot tightly and cook on low heat for 20-25 minutes, until rice is tender.

Remove from heat and let sit, covered, for 10 minutes to allow flavors to meld.

Fluff the rice gently with a fork, mixing in diced cucumber, tomatoes, and greens.

Equipment Needed

Dietary

Allergens