Pilaf from eastern Uzbekistan

Step-by-step preparation

Cooking time: 2 hr 10 mins

1. STEP 1

   

2. STEP 2

   

3. STEP 3

   

4. STEP 4

   

5. STEP 5

   

6. STEP 6

   

7. STEP 7

   

8. STEP 8

   

9. STEP 9

   

10. STEP 10

    

11. STEP 11

    

Comments on the recipe

lika

28.09.2023

4.8

Thank you very much for the wonderful recipes. This is how I cook.

•Ludmila•

28.09.2023

4.5

Bravo, the recipe is great! And exactly as it should be - neither subtract nor add. My parents are from Central Asia, lived in Uzbekistan, Turkmenistan, and a little in southern Kazakhstan. This pilaf is a signature dish in our family. We cook when the whole family gathers at grandma’s in the village. All the neighbors run in to smell the aroma - for salt, sugar, to find out how things are going. In Russia, many carrots are grated on a coarse grater, but in pilaf they should be sticks. Dad, in addition to onions, puts a crust of black bread into the hot oil for frying.

Nata

28.09.2023

4.7

I agree the recipe is very tasty and almost correct, I say almost because all nations have different ways of preparing pilaf. For example, in our family the cooking sequence is a little different (Kyrgyz pilaf), but what I can say for sure is that grated carrots and small pieces of meat are what kill real pilaf. It’s like cooking borscht without beets :)

Katerina

28.09.2023

4.9

Should this pilaf have rice like porridge? In any case, this can be seen from the photo.

Marusya

28.09.2023

4.9

“Almost correct” is, to put it mildly, not correct! There are a huge number of recipes. In Uzbekistan alone, each region has its own recipe.