Uzbek Pilaf in a Cauldron over an Open Fire – An Excellent Step-by-Step Recipe

Source: Andrei Starostin, AdobeStock

The first thing to know about this dish is that it's prepared without haste. Slow-cooking the meat with vegetables creates a rich and deep flavor, and, of course, provides that special aroma. Try our recipe for Uzbek pilaf in a cauldron over an open fire – delight is guaranteed!

Preparation time: 2 hours.
Servings: 6.

Ingredients

• 1 kg lamb;
• 1 kg long-grain rice;
• 800 g carrots;
• 200 g onions;
• 1 hot pepper pod;
• 2 heads of garlic;
• 250 ml vegetable oil;
• 1 tablespoon barberry;
• 1/2 teaspoon coriander seeds;
• 6 black peppercorns;
• salt to taste;
• 1.5 liters boiling water.

Step-by-Step Recipe

1. Cut the lamb into medium pieces.
2. Rinse the rice several times.
3. Chop the carrots, hot pepper, and peeled onions. Peel the outer skin from the garlic heads, but do not separate them into cloves.
4. Heat the vegetable oil in a cauldron, add the onions with hot pepper, and fry for 1-2 minutes.
5. Add the lamb and fry until golden brown, stirring frequently.
6. Add the carrots and spices. Continue to cook for another 10 minutes.
7. Then pour in 500 ml of boiling water, cover the cauldron, and simmer for 1 hour.
8. Add the rice, carefully pour in the remaining boiling water, and salt. Insert the whole garlic heads into the rice. Cook the pilaf under the lid for another 30 minutes.
9. Uzbek pilaf in a cauldron over an open fire is ready! Serve it with sliced tomatoes and fresh herbs. Bon appétit!