Uzbekistan's national dish featuring aromatic rice cooked with lamb, carrots, onions, and cumin in a kazan (wok). Each grain is separate and golden, infused with meat juices and spices, creating Central Asia's most celebrated pilaf for weddings and celebrations.
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13 items
Heat oil in large kazan or wide heavy pot over high heat until very hot and shimmering
Add lamb chunks and brown well on all sides, about 10-12 minutes
Add sliced onions and cook until golden, stirring frequently, about 8 minutes
Add julienned carrots and cook, stirring occasionally, until carrots soften and begin to , about 15 minutes
Add cumin, coriander, salt, and black pepper, stir well for 1 minute
Pour in boiling water, add whole garlic heads (cut side down), optional chickpeas and barberries
Bring to vigorous boil and cook uncovered for 10 minutes to develop flavor
Add drained rice in even layer on top of meat and vegetables without stirring
Let cook on high heat without stirring until water is mostly absorbed, about 15 minutes
heat to very low, poke several holes through rice to bottom with wooden spoon handle
Cover pot tightly with lid wrapped in towel and steam for 30 minutes
Remove from heat and let rest covered for 10 minutes
Remove garlic heads, then gently mix rice with meat and vegetables using wide spatula or serve layered
