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The most famous traditional dish of Central Asia is, of course, pilaf! The dish has many cooking options, but rice, meat and carrots are its constant ingredients! The addition of garlic, seasonings and spices makes the taste of pilaf interesting: cumin, coriander, dried barberry, ground black pepper. A layer of chopped onions will make the lamb softer during cooking, and the Uzbek pilaf itself will be delicious and wonderful.

Step 1

Cut the lamb into medium-sized pieces. Cut the carrots into strips and the onions into half rings.

Step 2

Take a cauldron and heat it up. Put chopped onions on the bottom and put meat on top. Fry the onions and meat until golden brown for 5-7 minutes. Add the carrots cut into strips. Pour vegetable oil into the cauldron.

Step 3

Add a small amount of boiling water to a level of 2 cm. Reduce the heat and simmer the pilaf base (zirvak) for 1 hour.

Step 4

Wash the rice. Place it in the cauldron in an even layer on top. Mix all the ingredients.

Step 5

Increase the heat and pour in boiling water using a slotted spoon. The water should cover the rice by 3 cm. Once the rice has absorbed half the water, add the head of garlic and add the rice again.

Step 6

When the rice has absorbed all the water, add the seasonings and spices to the pilaf. Add salt and pepper to taste.