Uzbekistan Pilaf

Pilaf is very popular and traditional dish. You can leave out the lamb if you like.

Palov (Uzbek)

Serves 4

1 cups (130 g) basmati rice, place in a blow of warm water, covered, set aside

1/4 cup (60 ml) olive oil

1 pound (455 g) organic lamb, cut into 2-inch/5 cm pieces

1 sliced organic onion

2 julienned organic carrots

2 tsp. (4 g) each: cumin, coriander, fenugreek seeds (toasted and crushed) OR use dry powders

1/2 tsp.  (1 g) black peppercorns, crushed 

2 cups (480 ml) organic beef or vegetable stock, hot

1 whole unpeeled organic garlic head, washed

1 bunch each: chives or scallion tops, cilantro or parsley, 3-4 springs of chopped mint

1 cup (130 g) organic frozen peas

optional:

• good pinch of saffron threads + 3 small pinches
• sliced organic almonds
• chopped organic pistachios
• organic raisins
• 1/2 cup (150 g) (dairy-free) yogurt

bir 1. Heat a Dutch oven or large skillet over high heat.

ikki 2. Cook the lamb until evenly browned, about 10 minutes.

uch 3. Stir in the onion until softened and browned.

tort 4. Stir in the carrots until softened.

besh 5. Mix in the spices, peppercorns, and optional items. 

olti 6. Reduce heat to medium-low. Cover and cook about 30 minutes. Stir a few times. 

yetti 7. Wash the rice with hot water and drain well.

sakkiz 8. Pour it over the lamb and mixture.

to’qqiz 9. Place the garlic head on top and squeeze it into the center.

o’n 10. Pour the hot stock over the rice evenly. Do not stir. Reduce the heat to medium-low and clover for 20-25 minutes.

o’n bir 11. When the rice is cooked, remove the garlic head. Sprinkle with scallions green tops, hebers, and peas. Temperature for cooked lamb is 170F (77C).

o’on ikki 12. Fluff and mix everything.

o'on uch 13. Serve with a salad of organic: tomatoes, onions, oil, pepper, cilantro/parsley, and paprika.

or try one of the other salads:

https://veggiefernandezs.blogspot.com/search/label/salads