Entree: Uzbekistan – Khiva / Khorezm – Khorezm Pilaf (A hearty Khorezm-style rice pilaf cooked with lamb, carrots, onions, and warm spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, boneless, cut into 1–1½-inch pieces
- 1/2 cup (120 ml) vegetable oil or rendered lamb fat
- 2 large (about 1 lb/450 g) onions, thinly sliced
- 4 large (about 1 lb/450 g) carrots, peeled and julienned
- 3 cups (570 g) long-grain rice, rinsed and soaked 30 minutes, drained
- 4 cloves garlic, peeled and left whole
- 5 cups (1.2 L) hot beef or lamb broth, or water
- 2 tsp (10 g) salt, plus more to taste
- 2 tsp (4 g) cumin seeds
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 2 bay leaves
- 1/4 cup (40 g) dried barberries or raisins (optional)
- 2 tbsp (30 g) butter, softened
- Fresh chopped parsley or cilantro for garnish

Instructions

1. Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the lamb pieces and brown on all sides until well-colored, about 8–10 minutes; remove and set aside.
2. In the same pot, add the sliced onions and cook until deep golden, about 10–12 minutes, stirring occasionally. Add the julienned carrots and cook another 8–10 minutes until the carrots soften and begin to brown.
3. Return the lamb to the pot, stir in the cumin seeds, ground coriander, black pepper, bay leaves, and salt. Scatter the whole garlic cloves and dried barberries or raisins (if using) over the mixture.
4. Spread the drained rice evenly over the meat and vegetable layer without stirring. Carefully pour the hot broth over the rice until it covers the rice by about 1/2 inch (about 1 cm).
5. Bring to a gentle boil, then reduce heat to low, cover the pot tightly, and simmer undisturbed until the liquid is mostly absorbed, about 20–25 minutes.
6. Once liquid is absorbed, turn off the heat, dot the top with the butter, cover again, and let steam on very low for an additional 20–30 minutes to allow the flavors to meld.
7. Gently mix the pilaf from the bottom before serving to combine meat, carrots, and rice. Garnish with chopped parsley or cilantro and serve hot.