Usuba
Uzbek Pilaf with Lamb and Dried Fruits
An Eastern dish with aromatic spices: barberries, turmeric, and cumin. Lamb is stewed with carrots and onions, then mixed with rice and dried fruits. Cooked in a cauldron without stirring during cooking.
- Total
- 90 min
- Standard serving
- 332.9 g
Ingredients
Total 13- Lamb
83.33 g - Onion
75 g≈ 1/2 pcs - Carrot
67 g≈ 2/3 pcs - Vegetable oil
25 ml≈ 1.5 tbsp - Long-grain rice
61.875 g≈ 1/3 cup - Dried apricots
8.33 g≈ 1 pcs - Herbs
to taste≈ 2/3 tsp - Barberryсушеный
to taste≈ 1/3 tsp - Turmeric
to taste≈ 1/4 tsp - Golden raisins
8.33 g≈ 2.5 tsp - Ground cumin (zira)
to taste≈ 1/4 tsp - Black peppercornsмолотый
to taste≈ 1.5 pcs - Salt
to taste
Instructions
- 1
Step 1
Rinse the rice thoroughly, then soak it in cold water for 1 hour.
Peel the onion and carrot. Chop the onion finely, cut the carrot into sticks.
Rinse the meat and cut it into cubes. Rinse the raisins and dried apricots.
- 2
Step 2
Heat oil in a wok, fry the onion. Add the meat, stir, fry for 5 minutes.
Add carrots and fry for another 10 minutes.
Pour 2 cups of hot water into the cauldron, add spices and salt, stir. Simmer over low heat for 15–20 minutes.
- 3
Step 3
Place the dried fruits in the cauldron, then put the prepared rice on top. Level out the rice.
Add another 1 cup of hot water — it should be 2 cm above the rice level.
Simmer the pilaf uncovered until the water evaporates.
- 4
Step 4
Cover the pilaf, reduce heat to minimum, simmer until the rice is cooked through.
Turn off the heat, let it sit for 15 minutes.
Mix the cooked pilaf, place it on a dish, and garnish with chopped herbs.
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