Uzbek-Style Meat and Quince Pilaf

Authentic, rich, satisfying, easy to cook! Pilaf with quince and meat in Uzbek style is rich in spices. As it cooks, breathtaking and very appetizing smells float around the house. Quince gives the dish a unique taste and aroma.
cook time: 2h 30 min
Zoe Kendrick
Uzbek-Style Meat and Quince Pilaf

Nutrition Facts (per serving)

223
Calories
11g
Fat
24g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Onion (large or 2 medium) 1 pc
Garlic (2 heads) 100 g
Salt to taste
Ground black pepper to taste
Zira 1 tsp
Rice 700 g
Carrot 500 g
Vegetable oil 200 ml
Paprika 1 tsp
Barberry 1 tsp
Turmeric 1 tsp
Mutton (pulp with bone) 800 g
Quince 300 g

Recipe instructions

Step 1

Step 1
How to make pilaf with quince and meat in Uzbek? Very simple. To begin, prepare the necessary ingredients according to the list. Pilaf can be cooked without barberry, but we cook with these ingredients — it gives the dish aroma and slight sourness. In general, you can replace these spices with 1-2 tbsp. l. ready-made spices for pilaf.

Step 2

Step 2
Wash the lamb, cut into large pieces.

Step 3

Step 3
Rinse the rice until it is clean, add a little salt, add warm water and leave for 30 minutes. Soaking the rice before cooking will prevent it from becoming soggy. You can use any rice. You can use a special one for pilaf, but other varieties are also suitable, it is only important that the cereal is steamed, then it will retain its shape and will not boil over. I have golden steamed rice.

Step 4

Step 4
Then drain the water.

Step 5

Step 5
Peel the carrots and cut into strips.

Step 6

Step 6
Peel the onion and cut into half rings.

Step 7

Step 7
Wash the quince and cut into large slices. I just cut the fruit into 4 parts.

Step 8

Step 8
Heat vegetable oil in a cauldron. Add the meat and fry over high heat, stirring occasionally, for 10 minutes until golden brown.

Step 9

Step 9
Add onion. Sprinkle it with ground black pepper and salt.

Step 10

Step 10
Mix everything so that the meat is on top and the onion is on the bottom. Fry the onion and meat for 7-8 minutes.

Step 11

Step 11
Pour in hot water until it completely covers the meat and onions.

Step 12

Step 12
Bring to a boil and simmer over low heat, covered, for about 30 minutes.

Step 13

Step 13
Mix everything, spread the carrots in an even layer and simmer for another 15 minutes.

Step 14

Step 14
Mix cumin, barberry, paprika, salt and ground pepper in the palm of your hand. Sprinkle the contents of the cauldron evenly with spices.

Step 15

Step 15
Place quince slices on top. Simmer for 2-3 minutes.

Step 16

Step 16
Place the rice in an even layer on the meat.

Step 17

Step 17
Sprinkle turmeric and 1 tbsp on top of rice. l. salt.

Step 18

Step 18
Pour in hot water so that it rises 2-3 cm above the rice level. Cover the cauldron with a lid and bring the water to a boil over medium heat.

Step 19

Step 19
Stick whole, washed garlic cloves into the rice. Cook pilaf covered for 15-20 minutes

Step 20

Step 20
Then use a slotted spoon to collect the rice in the center and use skewers to make deep punctures in the pilaf.

Step 21

Step 21
If there is no water in the cauldron, wrap the lid with gauze and cover the cauldron with it. Let the pilaf brew for about 10-15 minutes. If there is still water in the cauldron, reduce the heat to low. Wait until it evaporates and then cover the cauldron with a lid.

Step 22

Step 22
Place rice and carrots on a plate. Cut the lamb pieces into small pieces and place on the pilaf. Garnish with garlic heads and quince slices. Bon appetit!

Additional rubrics

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