RCI-RC.001.0227.001
Uzbek-style Rice Pilaf
Uzbek-style Rice Pilaf from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- boneless shoulder or leg of lamb2 poundswith some fat (the fat lends a wonderful flavor to the dish)
- 2 tablespoons
- onions2 largejulienned
- carrots3 largejulienned
- 2½ cups
- 4½ cups
- adzhika1 teaspoonor crushed red pepper
- 3 teaspoons
- saffron⅛ teaspoonstepped in 2 tablespoons boiling water for 10 minutes
- freshly ground black pepper1 unitto taste
- raw onion1 unitsliced paper-thin
Method
1
Cut the lamb into bite-sized pieces, leaving some of the fat attached for flavor. Pat dry with paper towels to ensure proper browning.
2
Heat the olive oil in a large, heavy-bottomed pot (preferably cast iron or Dutch oven) over medium-high heat until shimmering. Working in batches to avoid crowding, brown the lamb pieces on all sides until deeply caramelized, about 8-10 minutes total.
8 minutes
3
Remove the browned lamb and set aside. In the same pot with the remaining fat, add the julienned onions and cook, stirring frequently, until they become soft and begin to turn golden, about 5-7 minutes.
6 minutes
4
Add the julienned carrots to the pot and stir-fry with the onions for another 2-3 minutes until slightly softened.
2 minutes
5
Return the browned lamb to the pot and sprinkle with adzhika (or crushed red pepper) and 3 teaspoons of salt. Stir to coat the meat and vegetables evenly.
6
Pour the boiling water over the lamb and vegetable mixture, stirring gently to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes to partially cook the lamb.
15 minutes
7
Add the raw rice directly to the pot, stirring gently to distribute it evenly throughout the broth. Do not stir after this point, as the rice will settle into the liquid.
8
Steep the saffron in 2 tablespoons of boiling water for 10 minutes, then pour the saffron liquid (including the threads) over the top of the rice without stirring. Reduce heat to very low, cover tightly with a lid, and cook undisturbed for 20-25 minutes until the rice is tender and the liquid is absorbed.
22 minutes
9
Remove the pot from heat and let it rest, covered, for 5 minutes. This allows the rice to set and the flavors to meld.
5 minutes
10
Gently fluff the rice with a fork, breaking up any clumps while being careful not to crush the grains. Season with freshly ground black pepper to taste.
11
Transfer the pilaf to a serving platter, mounding it gently. Top with the paper-thin raw onion slices, which will add a sharp contrast and traditional garnish to the dish.