Uzbek-Style Lamb Pilaf with Carrots and Cumin
A one-pot pilaf of lamb, rice, carrots, onion, cumin and whole garlic.
This Uzbek-style pilaf builds flavour by browning lamb and cooking carrots, onion and cumin before the rice steams on top. Use a heavy pot with a tight lid and avoid stirring after adding the rice. Add hot water to just cover the rice, then reduce the heat so it cooks gently. Rest the finished pilaf before fluffing and serving. Heat oil in a heavy Dutch oven over medium-high heat. Brown lamb in batches and transfer to a plate. Add onions and cook until golden. Add carrots and cumin; cook 5 minutes. Return lamb and season with salt. Add about 500 ml boiling water, cover and simmer 25 minutes until lamb begins to soften. Spread rinsed rice evenly over meat and carrots without stirring. Push garlic head into the centre. Add enough boiling water to sit about 1 cm above rice.
Recipe card
Uzbek-Style Lamb Pilaf with Carrots and Cumin
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Brown lamb
Heat oil in a heavy Dutch oven over medium-high heat. Brown lamb in batches and transfer to a plate.
Cook vegetables
Add onions and cook until golden. Add carrots and cumin; cook 5 minutes. Return lamb and season with salt.
Build zirvak
Add about 500 ml boiling water, cover and simmer 25 minutes until lamb begins to soften.
Layer rice
Spread rinsed rice evenly over meat and carrots without stirring. Push garlic head into the centre. Add enough boiling water to sit about 1 cm above rice.
Steam pilaf
Cook uncovered until most liquid is absorbed. Make several holes through rice to the bottom, cover tightly and cook on very low heat 20 to 25 minutes.
Rest and serve
Turn off heat and rest covered 10 minutes. Remove garlic and gently mix from the bottom before serving.
How to tell when it is ready
Turn off heat and rest covered 10 minutes. Remove garlic and gently mix from the bottom before serving.
Tips
- Heat oil in a heavy Dutch oven over medium-high heat.
- Add onions and cook until golden.
- Add about 500 ml boiling water, cover and simmer 25 minutes until lamb begins to soften.
- Spread rinsed rice evenly over meat and carrots without stirring.
Troubleshooting
- If rice is still firm, add a little boiling water and steam longer.
- If bottom begins to scorch, reduce heat and place a heat diffuser under the pot.
Substitutions
- Use brown basmati rice only with adjusted liquid and longer cook time.
- Use a neutral oil suited to high heat.
Variations
- Add barberries or raisins.
- Use beef in place of lamb.
Serving suggestions
- Serve with tomato and onion salad.
- Add pickled vegetables.
- Offer plain yoghurt.
- Serve with fresh herbs.
Make ahead
Prepare components ahead and store safely. Refrigerate within 2 hours for up to 3 days. Reheat covered with a splash of water until steaming.
Storage
Refrigerate within 2 hours for up to 3 days. Reheat covered with a splash of water until steaming.
Food safety
Cook lamb thoroughly and refrigerate leftovers promptly.
Frequently asked questions
What rice is best?
Use long-grain rice that holds its shape; rinse it well to remove surface starch.
How should I store uzbek-style pilaf with lamb and carrots?
Refrigerate within 2 hours for up to 3 days. Reheat covered with a splash of water until steaming.
Serve with tomato and onion salad. Refrigerate within 2 hours for up to 3 days. Reheat covered with a splash of water until steaming.
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