pilaf

Ingredients for 2 servings:

• 200 g rice
• 150 g carrot(s)
• 40 g onion(s)
• 80 g lamb, or pork/chicken to taste
• 40 g fat
• Salt
• pepper
• 1 jar water
• 2 tsp, heaped paprika powder
• n. B. Thyme

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours

Ivitma Palow. Classic Uzbek recipe.

Soak the rice in hot, salted water for 2 hours; it can cool slightly. Clean and peel the carrots, then cut into thin strips. Peel the onion and slice into thin rings. Cut the meat into small pieces. Heat the fat in a pot or deep frying pan over medium heat. Add the meat and cook until slightly crispy, so it retains its juices. Add the onions and fry over medium heat, stirring occasionally. As soon as the meat and onion mixture begins to release liquid, add the carrots. Do not mix everything. Add a glass of water, salt, and thyme. Let it simmer on low heat for 50-60 minutes. Add the rice and enough water. Remember that the rice has already absorbed water during the soaking. Cook until the water has evaporated, stirring occasionally. Finally, season with salt, pepper, and paprika to taste.