Traditional Uzbek Pilaf (Osh) Recipe

 

Here is a detailed traditional recipe for Uzbek pilaf, the national dish of Uzbekistan and one of the most beloved dishes of Central Asia. It is rich, aromatic, and perfectly balanced with meat, rice, and carrots.

Traditional Uzbek Pilaf (Osh) Recipe

Preparation time: 25 minutes

Cooking time: 1 hour 30 minutes

Serves: 6-8

Ingredients:

For the main course:

 

·         500-700 gram lamb or beef, cut into medium pieces (traditionally lamb shoulder or leg)

·         500 gram long-grain rice (preferably Uzbek rice Devzira or Basmati)

·         500 gram carrots cut into thin matchsticks

·         2 large onions, thinly sliced

·         150 or 200 ml vegetable oil

·         1 whole head of garlic, unpeeled but with outer skin removed

·         1-2 fresh or dried chilies (optional)

·         1 & ½ teaspoons ground cumin

·         1 tbsp coriander powder (optional)

·         1-2 tbsp salt, to taste

·         ½ tbsp black pepper

·         1 tsp cinnamon (optional)  

·         900 ml hot water or stock

Instructions:

Prepare the ingredients:

Rinse the rice thoroughly until the water runs clear;

Then soak in warm salted water for 30 minutes.

Cut the carrots into long, thin sticks (not shredded - texture is important).

Finely chop the onion and cut the meat into pieces.

Heat the oil:

Heat a large pot (cast iron pot) or deep frying pan over medium-high heat.

Add the oil and heat until just starting to smoke.

(Optional traditional step) Add a small piece of onion or lamb fat and fry until dark brown, then remove - this will give the oil a fragrance.

Fry the meat:

Add the pieces of meat to the hot oil.

Fry until they are deeply browned on all sides - about 8-10 minutes.

This will create a rich flavour base.

Add the sliced ​​onion and fry until golden brown - about 8 minutes.

Stir regularly to prevent burning, add the carrots and stir gently.

Cook for 8-10 minutes, until they soften and absorb the flavour of the oil and meat.

Add the spices and liquid:

Sprinkle with salt, cumin (zeera), black pepper, and optional coriander.

Add the raisins or raisins, if using.

Pour in hot water or stock until everything is covered by 2-3 cm.

Bring to a boil, and then reduce to a gentle simmer.

Cook uncovered for 30 minutes.

This fragrant stock is called zirvak - the soul of pilaf.

Add the rice:

Carefully place the drained rice on top of the zirvak - do not stir.

Flatten it with a spoon.

Slowly pour hot water over the rice (about 1-2 cm above the rice).

Increase the heat to medium-high until the water has evaporated.

Steam the rice:

Once the water has almost evaporated

(You will see small holes appear on the surface of the rice),

Reduce the heat to low.

Place the whole garlic clove (and chili, if using) on ​​the rice, pressing them down gently.

Cover tightly with a lid (or a clean towel under the lid to absorb the steam).

Steam over low heat for 20-25 minutes:

Do not open the lid during this time.

Drain and serve:

Remove the garlic and chili.

Using a wooden spoon, gently stir the rice and meat from the bottom up.

Taste and adjust the salt if necessary.

Serving:

Traditionally, pilaf is served on a large communal platter.

Fill the bottom of the dish with meat and carrots.

Garnish with a head of steamed garlic.

Serve with a fresh salad (achik-chuchuk) - sliced ​​tomatoes, onions and herbs seasoned with salt and vinegar.

Accompany with green tea or ayran (yogurt drink).

Tips and variations:

Uzbek Devzira rice gives an authentic texture and colour, but basmati works well.

Meat: You can also use beef or chicken.

Vegetarian version: Skip the meat and use chickpeas or additional vegetables.

For a richer flavor: add a few chickpeas (soaked overnight) to the zirvak before adding the rice.