Uzbekistani Pilaff Recipe

Pilaff is a classic dish for entertaining and can be varied to personal tastes easily.   Traditionally, everyone digs in from a big communal dish which makes it great for this time of year when you have visitors for dinner and want to do something a little different.

Ingredients

600g lean boneless lamb stewing steak

5 tbsp rapeseed oil

700ml water

1 tsp smoked salt

2 carrots, chopped finely

2 white onions, chopped finely

400g long grain rice

1 whole garlic, outer paper removed but left intact/whole

5 sprigs fresh parsley to garnish

Instructions

Healt the oil in a flameproof casserole dish

Add the lamb and fry, stirring frequently for 10 minutes until brown on all sides

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Add the water

Bring to the boil

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Reduce the heat and simmer for 40 minutes until meat is tender

Meanwhile, heat more oil in separate pan

Add the carrots and onions and stir-fry for 5 minutes until softened

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Add the rice and stir-fry for 1 minute until translucent

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Transfer rice mixture to the lamb and add the garlic

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Bring to the boil, reduce the heat, cover and simmer for 20 minutes until rice is tender and has absorbed most of the liquid

Serve the pilaff heaped onto a warmed dish, garnished with parsley

Uzbeki Lamb Pilaff


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About Charlotte J

Graduate, journalist, blogger and follower of all things media.