Uzbek Pilaf (Lamb and Rice Pilaf)

This Middle Eastern dish I decided to try make it myself. Though not authentic, but still is amazing! Enjoy. Nutrition Facts Per Serving: 497 calories; protein 18.9g; carbohydrates 56.2g; fat 22.9g; cholesterol 50mg; sodium 1807.8mg.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place rice in a large bowl and cover with warm water. Set aside.

Step 2

Wash heads of garlic. Set aside.

Step 3

Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add cut pieces of lamb (or you can substitute it for beef; pork or chicken) turning occasionally until the meet is evenly browned, about 10 to 15 minutes.

Step 4

Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes.

Step 5

Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes.

Step 6

Sprinkle with cumin, coriander, barberries, an

Step 7

peppercorns, add whole garlic heads into the mixture stirring to evenly distribute ingredients.

Step 8

To make zirvak add 2 cup of water to already added ingredients, then turn heat to high and bring it to boil. Then reduce heat to low, cover with the lied and cook for 1 hour 20 min.

Step 9

Wash and drain rice with water. Pour cleaned

Step 10

rice over the lamb mixture in an even layer.

Step 11

Slowly pour in the boiling water if needed. The rice should be covered with about 3/4 inch of water. Do not stir.

Step 12

Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes or so.

Step 13

Stir rice and lamb together, and serve with the garlic heads on

Step 14

top.