Uzbekistani Pilaff

Name: Uzbekistani Pilaff (Uzbekskij Plov)
Cuisine: Russian
Ingredients: 600 g/1 lb 6 oz lean boneless lamb steak; 60-75 ml/4-5 tbsp rapeseed (canola) oil; 700 ml/1 pint 3½ fl oz/scant 3 cups water; 5 ml/1 tsp salt; 2 carrots; 2 onions; 350-400 g/12-14 oz/1¾-2 cups long grain rice; 1 whole garlic, with the dry outer skin removed, but left intact; 5 sprigs fresh parsley, to garnish

Uzbekskij Plov

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

In Uzbekistan a pilaff is the classic dish for entertaining, and can be varied in endless ways. Traditionally everyone eats directly from the same large serving dish.

Ingredients

600 g/1 lb 6 oz lean boneless lamb steak
60-75

Europe
Russia
Main course
Gluten-free
Low sugar
Very low sodium
Low sodium

Method

Cut the lamb into bitesize pieces. Heat 15ml/1 tbsp of the oil in a flameproof casserole. Add the lamb and fry, stirring frequently for about 10 minutes, until brown on all sides.
Add the water and salt to the pan, bring to the boil then reduce the heat and simmer for about 40 minutes, until the meat is just tender.

Energy 735kcal/3065kJ; Protein 37.2g; Carbohydrate 81.7g, of which sugars 9.8g; Fat 28.6g, of which saturates 9.2g; Cholesterol 114mg; Calcium 66mg; Fibre 2.9g; Sodium 150mg.