Uzbek Tashkent Lamb Pilaf with Dried Apricots
This traditional Uzbek pilaf features tender lamb, saffron-infused rice, and sweet dried apricots, creating a comforting and aromatic one-pot meal.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Combine Ingredients
In a large bowl, combine lamb cubes, garlic, olive oil, cumin, coriander, salt, and pepper.
- 2
Mix Well
Mix well to coat the lamb evenly with the spices.
- 3
Refrigerate
Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
Preparing the Pilaf
- 1
Heat Oil
Heat vegetable oil in a large pot over medium heat.
Tip: Soaking the rice in water allows for more even cooking.
- 2
Sauté Onions
Sauté the onions until golden brown.
Tip: Ensure not to burn the onions as it will impart a bitter taste.
- 3
Add Carrots
Add the julienned carrot and cook until just tender.
How to Make Uzbek Tashkent Lamb Pilaf with Dried Apricots
Total time: 2 h 40 min · Yields 6 servings
- 1
Brown the Lamb
Remove lamb from the marinade and brown all sides in the pot with onions and carrots.
- 2
Cook the Rice
Add rice to the pot, stirring to coat the grains in oil and spices.
- 3
Simmer the Pilaf
Pour in the chicken stock, saffron water, and spread apricots over the top. Cover with a lid and reduce the heat to low.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I substitute the lamb with another meat?
Yes, chicken or beef can be used as a substitute for lamb.
What if I don’t have saffron?
Turmeric can be used for a similar color, though the flavor will differ.
Can the pilaf be made ahead?
Yes, you can cook the pilaf up to 2 days in advance and reheat gently before serving.
Is this dish gluten-free?
Yes, ensure your chicken stock and other ingredients are certified gluten-free if needed.
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