Fergana Pilaf
Main Dishes | Uzbekistani cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
10
Description
Fergana Pilaf is a traditional dish that originates from the Fergana Valley in Central Asia. This flavorful rice dish is typically made with tender pieces of meat, aromatic spices, and fresh vegetables, creating a rich and hearty meal. It is often prepared for special occasions and gatherings, showcasing the cultural heritage of the region. Serve it with a side of salad for a complete dining experience.
Ingredients
- Devzira Rice - 0 lbs
- Rack of Lamb - 0 lbs
- Fat Tail Fat - 15 oz
- Coarse Salt - 2 spoons
- Garlic - 2 heads
- Carrot - 0 lbs
- Onion - 5 oz
- Ground Cumin - 1 tablespoon
- Mild Chili Spice - 2 pieces
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Thoroughly sort the rice to remove any small stones and debris. Place the rice in a bowl, add two tablespoons of coarse salt, and cover with two liters of cold water. The rice should soak in this state for at least half an hour. Once you pour water over the rice, it will become almost transparent, and you can determine if it has soaked enough by its appearance: when it turns opaque, you can rinse it; otherwise, the grains may break apart.
Step 3
Remove any membranes, tendons, and fat from the lamb, as neglecting this step can result in an unpleasant odor. Cut the meat away from the bone. Chop the bones into manageable pieces, and cut the meat into cubes about three centimeters on each side.
Step 4
Cut the carrot into thick matchsticks, along the entire length of the root, with a thickness of three to four millimeters. Slice the onion into not-too-thin half-rings or slightly smaller.
Step 5
Cut the tail fat into cubes approximately the same size as the meat. Place it in a hot cauldron — the fat will start to bubble and melt. Without stirring, wait for the bubbles to disappear, then turn over the sticky clump. The fat should be rendered over medium heat until it becomes clear. When only the melted fat and cracklings remain in the cauldron, remove them.
Step 6
Increase the heat and heat the fat until it starts to smoke. Sear the bones in it until they develop a brown crust, then add the onion and sauté until golden. Next, place the meat along the sides of the pot. While it rests against the sides, it will warm up and won’t lower the temperature of the hot fat as much. After about five minutes, mix the meat with the fat at the bottom of the pot, add cumin, and fry, stirring, until golden brown. The next step is to add the carrots and fry them until soft. Then pour cold water into the pot until the liquid completely covers the contents, bring to a boil, and reduce the heat to medium.
Step 7
Place whole heads of young garlic, peeled of their outer skin, and chili peppers into the zervak (the liquid mixture that forms in the pot). Simmer everything together for thirty minutes.
Step 8
Rinse the soaked rice carefully. Place a bowl under a stream of cold water and tilt it slightly so that the water flows gently from one side. Do not rub the rice, as it may break; instead, gently toss it in the bowl.
Step 9
Remove the bones from the pot — if they are not taken out before adding the rice, they will slow down the cooking process and small clumps of undercooked rice will form around each bone, which will be noticeable in every spoonful.
Step 10
Then bring the base to a vigorous boil and evenly spread the rice over the meat. Add boiling water until it covers the rice by about an inch, and make sure that the boiling occurs not only in the center of the pot but also around the edges. To achieve this, you can move the rice from the quieter boiling areas to where it is bubbling well.
Step 11
Cook the rice until it's almost fully cooked — about 90% done. At this stage, when you taste it, you should think: almost there, just a little bit more. If the rice is still very raw but the water has evaporated, you can add a little boiling water. At the very end, increase the heat, cover the pot, and let the ziru (spice mixture) come to a vigorous boil so that the fat rises to the top and is absorbed by the rice. Finally, reduce the heat to the minimum and let it rest for twenty minutes.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.