Uzbek lamb pilaf

Name: Uzbek lamb pilaf
Total time: 2 h 30 min
Yield: 10
Cuisine: Uzbek
Ingredients: Long grain rice - 1000 g; Lamb - 1000 g; Carrots - 300 g; Vegetable oil - 50 g; Onions - 240 g; Garlic - 80 g; Dried barberry - 40 g; Cumin / Zira - 18 g; Coriander - 5 g

Cookinero 10 Apr 2025

7610

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.

How to cook Uzbek lamb pilaf

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.

Uzbek lamb pilaf - FAQ About Ingredients, Baking Time and Storage

Can I use beef instead of lamb for Uzbek pilaf?

Yes, beef is a great substitute for lamb in this recipe. Use a well-marbled cut like chuck or short ribs for rich flavor, and adjust cooking time slightly if needed.

How do I store leftover Uzbek pilaf, and how long will it last?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For best texture, reheat gently with a splash of water to moisten the rice.

Can I make a vegetarian version of this pilaf?

Absolutely! Replace lamb with hearty vegetables like mushrooms, eggplant, or chickpeas. Use vegetable broth instead of water and add extra spices for depth.

What's the best way to reheat pilaf without drying it out?

Sprinkle 1-2 tbsp of water over the pilaf, cover tightly, and reheat on low heat on the stovetop or in the microwave at 50% power in short intervals.

Can I freeze Uzbek pilaf for later use?

Yes, pilaf freezes well for up to 3 months. Portion it out, cool completely, and freeze in airtight containers. Thaw overnight in fridge before reheating.

What can I serve with Uzbek pilaf to make a complete meal?

Pair with a simple cucumber-tomato salad, yogurt sauce, or pickled vegetables. A side of fresh herbs (cilantro, dill) adds brightness.

My rice turns out mushy sometimes - how can I prevent this?

Ensure you're using long-grain rice, don't stir after adding water, and maintain steady heat. The water should just cover rice (3 cm as noted in recipe).

Can I make this pilaf in a regular pot instead of a cauldron?

Yes, use a heavy-bottomed Dutch oven or deep pot with tight-fitting lid. Monitor heat closely as materials conduct differently than a cauldron.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Total Reviews:

Tbilisi salad is a popular Georgian salad with beef, red beans, sweet peppers, cilantro and walnuts. It is distinguished by its fresh spicy taste, because chili peppers, garlic and khmeli-suneli spices are added to it. The salad is traditionally dres

Cookinero

Salad with mussels

Pickling zucchini for the winter in jars

Cottage cheese casserole

Milk glaze

Cheese in mayonnaise batter

Lazy cabbage rolls in sour cream sauce