Authentic Uzbek Pilaf: Traditional Recipe

Step 1

This pilaf uses Uzbek devzira rice, which is perfect for pilaf — it doesn’t overcook or clump. Rinse and soak the rice in cold water for 30–40 minutes.

Step 2

Pour oil into a well-heated pan and let it heat up. The onion should make the oil sizzle. Fry on high heat until golden brown and the liquid evaporates.

Step 3

Now add the meat, trimmed of sinew and cut into cubes. Keep the heat high. Sear the meat, flipping once, until browned.

Step 4

Add the carrots, stir and cook for 5–7 minutes until soft. Then pour in about 500 ml of water and place a whole garlic head (peeled only from the outer skin) in the center.

Step 5

Bring to a boil, then remove the garlic and set aside. Add salt — the water should taste a little saltier than the final pilaf. Pour in the rice and level it slightly. Water should just cover the rice. Cook for 10–15 minutes until most water evaporates. If there’s too much water, poke holes to help it evaporate.

Step 6

When most water is absorbed, return the garlic to the center, sprinkle lightly crushed cumin seeds on top, and cover tightly. If no tight lid, cover with a plate, then a lid. Reduce heat and cook for 20–25 minutes. Pilaf is ready.