RCI-RC.001.0070.001

Uzbek-style Rice Pilaf

Name: Uzbek-style Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Uzbek
Ingredients: 2 pounds boneless shoulder or leg of lamb (with some fat (the fat lends a wonderful flavor to the dish)); 2 tablespoons olive oil; 2 large onions (julienned); 3 large carrots (julienned); 2½ cups raw rice; 4½ cups boiling water; 1 teaspoon adzhika (or crushed red pepper); 3 teaspoons salt; ⅛ teaspoon saffron (stepped in 2 tablespoons boiling water for 10 minutes); 1 unit freshly ground black pepper (to taste); 1 unit raw onion (sliced paper-thin)

Uzbek-style Rice Pilaf from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

boneless shoulder or leg of lamb
with some fat (the fat lends a wonderful flavor to the dish)
2 pounds
olive oil
2 tablespoons
onions
julienned
2 large
carrots
julienned
3 large
raw rice
2½ cups
boiling water
4½ cups
adzhika
or crushed red pepper
1 teaspoon
salt
3 teaspoons
saffron
stepped in 2 tablespoons boiling water for 10 minutes
⅛ teaspoon
freshly ground black pepper
to taste
1 unit
raw onion
sliced paper-thin
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Uzbek-style Rice Pilaf

Ingredients

Method

What Makes This Variant Distinct