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Uzbek pilaf classic
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Uzbek pilaf classic

120 min4 serv.20 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. Everyone loves pilaf, but not many know how to properly cook a real, delicious pilaf. It's not very difficult to make, but to get a true pilaf instead of just rice porridge with meat, you need to follow the recipe instructions carefully. Today, there are many known ways to prepare pilaf. I would like to share one of them with you. This is Uzbek pilaf—tasty, aromatic, and very filling. The recipe will guide you through the process. The ready dish can be served at the table.

Instructions

  1. 1

    Step 1

    Step 1

    Peel and cut the carrots into thick julienne strips.

  2. 2

    Step 2

    Step 2

    Peel the onion and cut it into not too thin rings or half-rings.

  3. 3

    Step 3

    Step 3

    Also, cut the meat into large pieces.

  4. 4

    Step 4

    Step 4

    Cut the fat into small cubes.

  5. 5

    Step 5

    Step 5

    Heat the cauldron well over the fire, then add the fat to it. Once all the fat has rendered, remove the cracklings from the cauldron.

  6. 6

    Step 6

    Step 6

    Add vegetable oil and heat it well. Then add the chopped onion.

  7. 7

    Step 7

    Step 7

    Constantly stir the onion so that it does not burn. As soon as the onion begins to turn slightly golden, add the meat to the cauldron and fry it until half-cooked, stirring.

  8. 8

    Step 8

    Step 8

    Now it's time for the carrots. Add them and mix all the contents of the cauldron.

  9. 9

    Step 9

    Step 9

    When the carrots become soft, add boiling water to the cauldron. The water level should cover all the contents of the cauldron. Cook the zirvak for about 40-50 minutes.

  10. 10

    Step 10

    Step 10

    While the zirvak is cooking, we thoroughly rinse the rice.

  11. 11

    Step 11

    Step 11

    Garlic needs to be freed from the outer skin; try to do this carefully so as not to break the garlic into cloves. We need a whole garlic head.

  12. 12

    Step 12

    Step 12

    After 45 minutes, add garlic, barberry, cumin, and salt to the zirvak. Salt it so that the water is slightly oversalted. Carefully mix and cook for about 15–20 minutes. Then add rice to the boiling zirvak. Spread the rice evenly across the entire cauldron using a skimmer, but do not stir.

  13. 13

    Step 13

    Step 13

    Turn on high heat so that the water in the cauldron boils vigorously. Using a slotted spoon, push the rice from the sides toward the center, and make small holes with a wooden stick. This is necessary to help the water evaporate more quickly.

  14. 14

    Step 14

    Step 14

    As soon as the water has disappeared from the surface, reduce the heat to very low. Level out the rice and cover with a lid.

  15. 15

    Step 15

    Step 15

    After 25 minutes, remove the garlic and gently stir the pilaf from the bottom up. Transfer the pilaf onto a serving dish and place the garlic on top.