Usuba
Uzbek Pilaf with Zirvak and Lamb
Traditional pilaf with fragrant zirvak — a base of meat, vegetables, and spices. Lamb is fried until golden brown, then stewed with carrots in a rich broth with turmeric, saffron, cumin, and barberry. The rice is cooked separately in this broth, absorbing all the flavors. Served with garlic, tomatoes, red onions, and lavash.
- Total
- 80 min
- Standard serving
- 589.1 g
Ingredients
Total 16- Lamb
250 g≈ 1/2 pcs - Basmati rice
46.875 g≈ 4 tbsp - Wild Rice
50 g≈ 4 tbsp - Carrot
50 g≈ 1/2 pcs - Onion
75 g≈ 1/2 pcs - Turmeric
0.765 g - Barberry
4.875 g≈ 1.5 tsp - Cumin seeds
4.5 g≈ 1.5 tsp - Chili pepper
3.3 g≈ 1.5 tsp - Garlic
14.85 g≈ 1/3 head - Red onion
20.4 g≈ 2/3 slice - Tomatoes
39.6 g≈ 2.5 slice - Parsley
0.34 g≈ 1/4 tsp - Armenian Lavash
25.5 g - Ground red pepper
0.765 g - Saffron
2.295 g≈ 1/2 tsp
Instructions
- 1
Step 1
Prepare the lamb: remove as many tendons from the meat as possible. This will prevent the specific smell of lamb in the finished pilaf.
- 2
Step 2
Rinse the rice 3–4 times under cold water until the water becomes almost transparent. Cover with cold water and let it sit.
- 3
Step 3
Place the cauldron on the stove and pour oil to a depth of about 2 cm (or 1 cm if the bottom of the cauldron is large).
- 4
Step 4
Drop one peeled onion into hot oil and fry until blackened. Remove with a slotted spoon and discard.
- 5
Step 5
Dice two onions into cubes approximately 0.5 cm in size and add them to the cauldron. Fry until golden brown.
- 6
Step 6
Add the meat and fry until golden brown, until all the moisture evaporates. Fry longer for a crispier result.
- 7
Step 7
Cut the carrots into sticks 1 cm wide, 1 cm high, and 3–4 cm long. Add to the wok without stirring for 2–3 minutes, then fry while stirring for another 2–3 minutes.
- 8
Step 8
Pour 5 cups of boiling water into the cauldron. Add barberry, cumin, ground red pepper, saffron, and turmeric. Place two whole chili peppers (undamaged) and two peeled garlic heads. This is the zirvak — the base of the pilaf.
- 9
Step 9
Cook the zirvak over medium heat, periodically checking the meat. Cook until the meat is approximately 90% done.
- 10
Step 10
When the meat is 90% cooked, remove the chili pepper and garlic. Drain the water from the rice and carefully place the rice in the pot without stirring. Check that the water covers the rice by approximately 1 cm. Add boiling water if necessary. Set to medium heat and cover with a lid.
- 11
Step 11
After 20 minutes, open the lid and make several holes to the bottom with a wooden stick. Close the lid. After 10 minutes, check the rice — if it is 80–90% cooked, stir the pilaf and leave it on low heat until it absorbs the remaining water. Stir occasionally and make holes with the stick.
- 12
Step 12
When the rice is ready, turn off the stove. Place two garlic heads that were cooked in the zirvak on the rice. Cover with a lid for 5–10 minutes.
- 13
Step 13
Slice the red onion into thin strips, cut the tomatoes into wedges. Arrange the pilaf on a large platter, and place the tomatoes, onion, steamed garlic, parsley, and lavash beside it.
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