Uzbek Pilaf

Ingredients

Carrots 600 g

Onions 100 g

Devzira rice 600 g

Vegetable oil 200 ml

Lamb (pulp) 600 g

Garlic 2 heads

Salt 2 tsp

Cumin

Cut the carrots into strips, and the onion into not-too-thin rings. Use plenty of carrots, preferably large ones, not too young, so they retain their shape.

This pilaf uses Uzbek devzira rice, which is ideal for pilaf—it doesn't overcook or stick together. Rinse the rice and soak it in cold water for 30-40 minutes.

Pour oil into a well-heated frying pan and let it heat up. The onion should bubble when dropped into the oil. Fry the onion over high heat until golden brown. The juices should release.

Now add the meat, trimmed and diced. Keep the heat high. Fry the meat, turning once, until golden brown.

Add the carrots, stir, and cook until soft, 5-7 minutes. Now pour in about 500 ml of water and insert a whole garlic clove, peeled only from the outer skin, into the center.

Bring to a boil, then remove the garlic and set aside. Add salt. Add enough salt so that the water is slightly saltier than the finished pilaf, as the rice will absorb some of the salt.

Pour in the rice and gently smooth it out. The water should barely cover the rice. Now cook the pilaf for 10-15 minutes, until the water has almost completely evaporated. If there's too much water, poke holes in the rice to allow the water to evaporate faster.

When most of the water has been absorbed, return the garlic to the center, sprinkle the rice with lightly ground cumin, and cover tightly with a lid. If you don't have a tight-fitting lid, you can cover the pilaf with an inverted dish and then place the lid on top. Reduce the heat to low and let it simmer for 20-25 minutes. The pilaf is now ready.

Enjoy!