Pilaf

Classic Uzbek Pilaf: A Time-Tested Tradition

This recipe is the true foundation of my love for pilaf. I always prepare it on weekends or holidays, when I can gather the whole family at a big table. First, I cut fatty lamb into medium pieces, slice the carrots into long thin strips, and the onions into half-rings. I sauté the onions until golden in hot oil, add the meat, brown it, then add the carrots. I sauté everything together for 10–15 minutes, then add garlic, cumin, barberries, sometimes turmeric or paprika. I pour in water, stew on low heat, add salt, and let it rest for 20-30 minutes. Then I carefully layer the rinsed rice. I add water to cover the rice by 1.5-2 cm. From there, I don’t stir: I cover the cauldron with a lid or foil and leave it on low heat until the liquid is fully absorbed. Then I let it rest another 15 minutes, and the pilaf is ready. Its aroma is unique, and the taste is rich and balanced. I serve it with herbs, fresh vegetables or a radish salad. For me, this pilaf is always a symbol of family warmth and hospitality.

Chicken Pilaf: Quick, Easy, Versatile

Chicken pilaf is my go-to choice for a weekday lunch or dinner. It cooks much faster than the classic lamb or beef versions, but still keeps all the signature features of real pilaf. I usually use boneless chicken thighs – they stay juicy and tender even after stewing. I cut the meat into cubes, the carrots into thin strips, the onions into half-rings. I first sauté the onions, then add the meat and carrots. I season with turmeric, cumin, sweet paprika, and sometimes a bit of ginger. I always let the meat brown – it adds depth of flavor. Then I add water and stew it under a lid for about 20 minutes. I use long-grain or parboiled rice, rinse it several times until clear, and layer it over the meat and vegetables. I pour in water to cover the rice by 1.5 cm, bring it to a boil, reduce the heat, and simmer until the liquid evaporates. Then I turn off the heat, cover, and let it rest. This pilaf always comes out fluffy, light, and very aromatic. It pairs perfectly with fresh vegetables, yogurt sauce or a slice of lemon. It’s a versatile dish that’s easy to adapt to any taste.

Vegetable and Lenten Pilaf: Bright, Hearty, Meat-Free

I often make meatless pilaf versions – especially during fresh vegetable season or during Lent. These dishes turn out just as delicious, and sometimes even brighter thanks to the abundance of ingredients and spices. The base includes rice, carrots, onions, garlic, and a mix of vegetables – eggplants, zucchini, bell peppers, green peas, corn, tomatoes. I start by sautéing the onions in vegetable oil, then add the carrots, followed by the rest of the vegetables in stages. I season with turmeric, cumin, barberries, smoked paprika, and sometimes curry. I always add a few whole garlic cloves – they give a special aroma. After a short stewing, I pour in water, add the rice, and cook under a closed lid until done. Sometimes I add a few spoonfuls of tomato paste or soy sauce for extra richness. This pilaf has a bright color, pleasant texture and balanced flavor. It’s great for vegetarians or anyone looking for a lighter lunch. I serve it with herbs, lemon slices or a light yogurt-mint sauce. It’s a great way to diversify your menu without meat and still enjoy a wholesome, nutritious meal.

Pilaf with Unusual Ingredients: Seafood, Dried Fruits, Nuts

I enjoy experimenting with pilaf and going beyond the classic combinations. One such experiment is seafood pilaf. I use peeled shrimp, squid or seafood mix. I sauté garlic and onions first, add the seafood, quickly sear over high heat, and season with lemon juice, white pepper and parsley. Then I add rice, vegetable broth and simmer until done. This pilaf turns out light, delicate, and very refined. Another favorite version is pilaf with dried fruits – raisins, dried apricots, figs, sometimes prunes and almonds. I cook it in butter or a blend of oil and butter, adding a touch of cinnamon, cardamom or turmeric. It’s a sweet-and-savory pilaf that’s especially comforting in winter. A similar option is with chickpeas and walnuts, which I serve as a side to roasted meat or as a standalone dish. These types of pilaf are great for holidays or when you want to impress guests. They look stunning, fill the kitchen with a wonderful aroma, and the flavor is unexpectedly rich and layered. For me, it’s proof that pilaf is a dish without limits.

Tips for Cooking Fluffy and Fragrant Pilaf

Over the years, I’ve developed a few key principles that help me make perfect pilaf every time. First, the rice: I always use long-grain or special pilaf rice, and I rinse it thoroughly until the water runs clear – this prevents clumping. Second, the right cookware: ideally a cauldron or thick-bottomed pot that distributes heat evenly. Third, the base sauce – made from meat, onions, carrots and spices – must be rich, flavorful and well stewed before adding the rice. I never stir pilaf after adding the rice – it ruins the structure. I pour boiling water over the rice to cover it by 1.5-2 cm, bring it to a boil, cover with a lid and cook on low heat. After cooking, I let the pilaf rest for 15-20 minutes – sometimes I wrap the pot in a towel. For aroma, I add whole garlic, cumin, barberries and bay leaf. If the dish turns out too moist, I uncover the lid during the last 5 minutes of cooking. And pilaf tastes even better the next day, when all the flavors fully meld. By following these tips, I always get perfectly fluffy, fragrant, and delicious pilaf.