Uzbek Pilaf
When it comes to one-pot meals this must be the mother of them all. Cooked in cast iron Kazan and it turned out fantastic. Of course you can cook this in a dutch oven, Uzbek Kazans are hard to come by!
Equipment
- Large Cast Iron - Kazan
Ingredients
- 2 kg beef rump
- 2.5 kg long grain rice
- 2 kg onion
- 2.5 kg carrots
- 2 whole heads of garlic
- 2 whole chilies
- 2 tbsp coriander seeds
- ⅕ tbsp black pepper
- 2 tbsp sumac
- 2 tbsp cumin
- ⅕ tbsp turmeric
- salt to taste
Instructions
- cut the meat in fairly large cubes
- in a bowl with water and a strainer add the long grain rice to get rid of the starch. Let it soak and change the water 3 to 4 times
- in the large cast iron add ½ kg homemade beef tallow or the fat tail of the lamb and let it melt
- add the meat and let it cook it halfway through
- add the onion
- add the crushed coriander seeds
- add the freshly ground black pepper
- add the sumac
- add the cumin
- add the turmeric
- cook until onions are translucent
- add the carrots
- add the 2 whole head garlic
- add boiling water until the carrots are almost covered
- add the sea salt and bring it to a boil
- once shimmering cover it up and let it cook for ½ hour
- add the rice on top, spread it even and do not stir
- add boiling water until the rice is covered
- once the water is absorbed by the rice take a knife and create some holes
- add the whole chilies in the holes
- cover it and let it cook for 45 minutes
- open the top, extract the whole chilies and the garlic
- stir it up
- ready to serve
Video
Notes
Homemade beef tallow:
• Beef Tallow, make...