Uzbek-style Rice Pilaf

From Recidemia
Revision as of 18:15, 29 June 2012 by RealRecipes (talk | contribs) (Text replace - "Directions" to "Procedures")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search



  1. Cut the lamb into chunks.
  2. Heat the oil over high heat in a large dutch oven, then stir in the lamb and brown on all sides.
  3. Remove to a plate and keep warm in a 200 degree oven.
  4. Stir onions and carrots into the fat remaining in the pan, adding a little more olive oil if necessary.
  5. Cook over medium heat for 10 – 15 minutes until tender but not browned.
  6. Return the lamb to the pot and add the raw rice.
  7. Cook, stirring, for 5 minutes or until the rice begins to turn golden brown.
  8. Then pour in the boiling water, stirring to mix well.
  9. Add the adzhika (or red pepper), salt, saffron tea and black pepper.
  10. Cover and cook over low heat for 20 minutes, or until rice is done.
  11. Serve liberally garnished with paper-thin slices of raw onion.