Second Spin, Country 187: Uzbekistan [International Food]

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers health benefits while sunflower oil is cost-effective.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: no fruits

Fresh fruits can add flavor without the added sugar of dried.

chickpeas

🥗Healthier: lentils

💰Cheaper: peas

Lentils provide protein and are often more affordable than chickpeas.

Heat a barbecue or grill pan and brush eggplant slices and peppers with 1 tablespoon of olive oil.

Grill eggplant and peppers until lightly charred, then remove and cool.

Make dressing by whisking garlic, 1 tablespoon olive oil, vinegar, lemon juice, sweet paprika, aleppo pepper, and salt.

Slice grilled eggplant and peppers into bite-sized pieces, toss in dressing with mint and parsley, and marinate for at least one hour.

Preheat oven to 356°F and wrap a head of garlic in foil with a teaspoon of olive oil, roast for about an hour until soft and brownish.

Soak barberries in water and grind peppercorns, cumin seeds, and coriander seeds to a fine powder.

Melt lamb fat in a large dutch oven over high heat, fry lamb cubes until browned, then reserve meat.

Sauté sliced onions in remaining fat until soft and light brown, about 6-8 minutes.

Add ground spices and mix for one more minute, then add grated carrots and cook for 3 minutes until soft.

Add reserved meat and any juices, mix well, then reduce heat to medium-high.

Add rice and hot broth, cover, and simmer over medium heat for 10-15 minutes, turning frequently to prevent sticking.

Once rice is cooked, add drained barberries, remove lid, and wait until liquid evaporates, turning rice regularly.

Cooking Techniques

Equipment Needed

Spice Level: