Usuba
Uzbek Pilaf with Lamb
A traditional Central Asian rice dish made with lamb, carrots, and onions, seasoned with cumin, barberry, paprika, and saffron. For an authentic flavor, use freshly ground spices or a spice blend prepared at home — pre-packaged sets will spoil the dish. Pilaf is cooked in a single pot and served as a mound with a side of fresh vegetables or pomegranate seeds.
- Total
- 80 min
- Standard serving
- 376 g
Ingredients
Total 5
Instructions
- 1
Step 1
Chop the lamb into very small, uniform pieces, approximately the size of a sparrow's tongue.
- 2
Step 2
In clarified fat, fry finely chopped meat until it releases its juices. Remove the meat with a slotted spoon and set aside.
In the same oil, sauté the onion rings until brown. Add the meat and carrots cut into thin strips. Fry until half-cooked.
- 3
Step 3
Pour water into the pot so that it covers the meat and vegetables. Bring to a boil.
Add salt and spices: cumin, barberry, paprika, and saffron. Simmer over very low heat for 50–60 minutes.
- 4
Step 4
Rinse the rice and pour it into a pot. Add the required amount of water and cook until the rice is completely swollen.
Before reducing, add the browned meat, mix all the contents of the pot and pile it towards the center.
Turn off the heat, cover the pot with a towel or blanket and let the pilaf steam.
When serving, transfer the pilaf in a mound onto a dish. Serve fresh salad or pomegranate seeds separately.
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