Ingredients
2 cups Hasata Baldo Rice
500 g diced lamb
2 onions, thinly sliced
2 carrots, grated
1 whole garlic bulb
1 tsp salt
2 tsp cumin
2 tsp black pepper
2 tbsp butter
2 tbsp olive oil
3 cups water
For Garnish
4–5 sprigs fresh parsley, finely chopped
How to Make Uzbek Pilaf
Place 2 cups of Hasata Baldo Rice in a bowl, wash thoroughly, and drain.
Heat the butter and olive oil in a pot. Add the lamb and cook until it releases its juices and they evaporate.
Add the onions and sauté until they change color. Stir in the carrots.
Add the rice and sauté for 2–3 minutes.
Pour in the water, add salt and spices, and place the whole garlic bulb in the center. Cover the pot with a lid and cook over low heat.
Once the rice is cooked, let it rest for 20 minutes before serving.
Sprinkle with finely chopped parsley if desired.
Tip:
If you prefer to prepare it with beef instead of lamb, it is recommended to pre-boil the beef before cooking.
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