Uzbek pilaf

Name: Uzbek pilaf
Total time: 2 h 30 min
Yield: 8
Cuisine: Azerbaijani, Tajik, Uzbek
Ingredients: Long grain rice - 250 g; Lamb - 500 g; Carrots - 250 g; Vegetable oil - 50 g; Onions - 150 g; Chili pepper - 15 g; Garlic - 5 g; Cumin / Zira - 18 g; Barberry - 18 g; Coriander - 5 g; Water - 500 g

Cookinero 24 Apr 2025

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How to cook Uzbek pilaf? In the homeland of this dish, they believe that real Uzbek pilaf can only be cooked in a cauldron. Chefs know how to cook the right pilaf according to the classic recipe so that it is tasty and crumbly. To do this, you should choose long-grain rice. We will tell you step by step how to cook such pilaf.

How to cook Uzbek pilaf

Step 1

Prepare the zirvak (the vegetable and meat base for pilaf). Pour oil into a cauldron or a thick-walled saucepan and heat it until a light smoke appears. Throw in the whole onion and fry it well. Then remove the onion from the oil - it is no longer needed. In the same oil, fry the chopped onion until dark golden brown. This will take 5-7 minutes. Then add the meat to the onion and fry for another 3-5 minutes until a crust appears. Pour the carrots into the onion and meat. Continue to simmer for 3 minutes without stirring. Then mix everything and cook for another 10 minutes. Add spices to the resulting zirvak. Place the cauldron on medium heat and simmer until the carrots soften, 7-10 minutes. Add boiling water and hot pepper. Leave the zirvak to simmer for 60 minutes.

Step 2

Cook delicious Uzbek pilaf. Add well-washed rice to the zirvak. Set the heat to maximum and pour water into the cauldron. The liquid should cover the pilaf by about 3 cm. After the water is absorbed, add the garlic heads and reduce the heat to medium. Bring the rice to readiness. Cover the cauldron with a lid or plate, reduce the heat to minimum and continue to simmer real Uzbek pilaf for 30 minutes.

Uzbek pilaf - FAQ About Ingredients, Baking Time and Storage

Can I substitute lamb with another type of meat in Uzbek pilaf?

Yes, you can use beef, chicken, or even turkey as a substitute for lamb. Beef is the closest in flavor, while chicken will cook faster—adjust cooking times accordingly.

Is there a vegetarian version of Uzbek pilaf?

Absolutely! Omit the meat and use vegetable broth instead of water. Add mushrooms or tofu for protein, and increase the quantity of carrots for extra flavor and texture.

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. Reheat gently in a pan with a splash of water to prevent dryness.

Can I freeze Uzbek pilaf for later use?

Yes, Uzbek pilaf freezes well. Portion it into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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

Reheat pilaf in a covered skillet over low heat with a few tablespoons of water or broth. Stir occasionally until heated through, ensuring the rice stays moist.

Can I use brown rice instead of white rice for a healthier version?

Yes, but brown rice requires more liquid and a longer cooking time. Adjust accordingly and pre-soak the rice to reduce cooking time by about 15-20 minutes.

What are some good side dishes to serve with Uzbek pilaf?

Pair pilaf with a fresh cucumber-tomato salad, pickled vegetables, or yogurt sauce (like tzatziki) to balance the rich flavors. Grilled veggies also work well.

How can I make Uzbek pilaf less oily?

Reduce the amount of oil by 1-2 tablespoons and skim excess fat after frying the meat. Alternatively, use a leaner cut of meat to minimize grease.

Can I cook Uzbek pilaf in a regular pot if I don’t have a cauldron?

Yes, a heavy-bottomed pot or Dutch oven works well. Ensure even heat distribution and monitor moisture levels, as non-cauldron cookware may evaporate liquid faster.

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