People usually either love lamb or can't stand it. Those who don't like it say it "smells," while those who do appreciate its distinct aroma and flavor. I’m definitely in the "love it" camp.
Recently, I cooked an authentic Fergana pilaf. Turns out, making classic pilaf isn’t complicated at all, and what surprised me was the minimal use of spices—just cumin. That’s it! Give it a try; I highly recommend this pilaf.
- 1 kg lamb (a few pieces with bone—neck, back, ribs, but you can skip these)
- 300 g tail fat (can be replaced with smoked pork fat or vegetable oil)
- 1 kg rice (medium-grain)
- 1 kg carrots
- 2-3 medium onions
- 2-3 whole heads of garlic
- 2-3 hot chili peppers
- Salt, cumin (optional: barberries)
Peel the carrots and cut them into thin strips, avoiding the use of a grater. Slice the onions into rings and cut the lamb into 1.5 cm pieces. Rinse the rice thoroughly until the water runs clear, then soak it in warm water and set it aside. Heat the kazan (cauldron) and render the fat, removing the cracklings. If using oil, first fry an onion in it until black to eliminate any unwanted odors. Sear the bone-in lamb pieces for 30-60 seconds on each side, then remove them from the kazan.
Add the onions to the fat and fry them until golden brown. Add the lamb, and once it’s slightly browned, incorporate the carrots. Fry everything together for about 10 minutes until the "aroma of pilaf" develops, then add cumin. Pour in boiling water to cover the mixture by 1.5 cm, and add the garlic heads, chili peppers, and seared bone-in lamb. Bring to a boil, reduce the heat, and simmer uncovered for 40 minutes.
Turn the heat back up and add salt—this mixture is called zirvak. Evenly spread the rice over the zirvak, carefully pour in a liter of boiling water, and wait for the water to evaporate and the rice to become tender. Turn off the heat, sprinkle the rice with a bit more cumin, cover, and let it rest for 20 minutes.
The pilaf should be aromatic and fluffy. According to Eastern traditions, it’s eaten with a spoon, as it’s too fluffy for a fork. After the meal, green tea is served.
Enjoy!
Peel the carrots and cut them into thin strips, avoiding the use of a grater. Slice the onions into rings and cut the lamb into 1.5 cm pieces. Rinse the rice thoroughly until the water runs clear, then soak it in warm water and set it aside. Heat the kazan (cauldron) and render the fat, removing the cracklings. If using oil, first fry an onion in it until black to eliminate any unwanted odors. Sear the bone-in lamb pieces for 30-60 seconds on each side, then remove them from the kazan.
Add the onions to the fat and fry them until golden brown. Add the lamb, and once it’s slightly browned, incorporate the carrots. Fry everything together for about 10 minutes until the "aroma of pilaf" develops, then add cumin. Pour in boiling water to cover the mixture by 1.5 cm, and add the garlic heads, chili peppers, and seared bone-in lamb. Bring to a boil, reduce the heat, and simmer uncovered for 40 minutes.
Turn the heat back up and add salt—this mixture is called zirvak. Evenly spread the rice over the zirvak, carefully pour in a liter of boiling water, and wait for the water to evaporate and the rice to become tender. Turn off the heat, sprinkle the rice with a bit more cumin, cover, and let it rest for 20 minutes.
The pilaf should be aromatic and fluffy. According to Eastern traditions, it’s eaten with a spoon, as it’s too fluffy for a fork. After the meal, green tea is served.
Enjoy!
