Authentic Samarkand Pilaf Recipe

Original, delicious, bright and beautiful, for dinner! Samarkand pilaf is prepared with rice, chickpeas, raisins, lamb and a whole bunch of aromatic seasonings. If you have never tried real oriental pilaf, we highly recommend preparing this one and feeling the difference. We reveal the secrets of the legendary dish.
cook time: 2h
Ava Prescott
Authentic Samarkand Pilaf Recipe

Nutrition Facts (per serving)

279
Calories
11g
Fat
35g
Carbs
10g
Protein

Ingredients (7 portions)

Basic:

Onion 1 pc
Garlic (heads) 50 g
Chilli (ground on the tip of a knife) to taste
Salt to taste
Ground black pepper to taste
Zira 0.5 tsp
Rice 500 g
Raisin 30 g
Carrot (large) 1 pc
Vegetable oil 100 ml
Mutton 500 g
Chickpeas (dry) 100 g

Recipe instructions

Step 1

Step 1
How to make Samarkand pilaf? Prepare your ingredients. Any meat is suitable — pulp or on the bone. Real pilaf is prepared with lamb; if it is not available, then you can use beef or rabbit. You can use either round or long-grain rice, but steamed rice will not work. Instead of individual spices, a pilaf set is suitable.

Step 2

Step 2
Start by preparing the chickpeas. Pre-soak it in warm water for at least 4-5 hours, if possible, overnight. Then drain the water.

Step 3

Step 3
Rinse the rice thoroughly several times until the water is clean. This will wash the starch out of it, and the rice will not stick together, but will become crumbly.

Step 4

Step 4
Wash the meat, dry it and cut into large pieces.

Step 5

Step 5
Peel the carrots and cut into large strips.

Step 6

Step 6
Peel the onion and cut in half or into 4 parts.

Step 7

Step 7
Heat vegetable oil in a cauldron or thick-bottomed pan. Place the onion and fry over high heat until darkened, then remove the onion.

Step 8

Step 8
Place the pieces of meat into the pan and fry them over high heat until golden brown.

Step 9

Step 9
Finally, salt and pepper the meat.

Step 10

Step 10
Place a small handful of carrots in the pan and stir. Pour in a little water so that it lightly covers the meat. Pour in hot water; cold water will make the meat tough.

Step 11

Step 11
Then add the remaining carrots, washed and dried raisins, cumin, garlic (whole heads) and chili.

Step 12

Step 12
Add chickpeas. If necessary, add a little more water.

Step 13

Step 13
Cover the pan with a lid and simmer the dish for 20 minutes.

Step 14

Step 14
Then place the rice on top and smooth it out.

Step 15

Step 15
Pour in hot water until it completely covers the rice. Place the lid back on the pan. Cook pilaf for 10 minutes.

Step 16

Step 16
Gently stir the rice layer, being careful not to disturb the meat and vegetables. Cook for another 10 minutes. Then remove the pan from the heat and let it sit, covered, for another 15 minutes.

Step 17

Step 17
Place a layer of rice on a dish. Then use a wide spoon to scoop up the layer of meat and vegetables and turn it over and place it on top of the rice without stirring. Serve the pilaf hot. Bon appetit!

Additional rubrics

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