Uzbek Pilaf Recipe: With Meat Cubes

5/5 - (3 votes)


  • 1 cup of baldo rice
  • 3 cups (600 ml) of bone broth, (see stocks)
  • 400 gr lamb meat, cubed
  • 1 tablespoon currants
  • 1-2 heads of medium garlic (whole)
  • 1 onion (chopped)
  • 1 cup boiled chickpeas
  • 3 tablespoons butter
  • 1 tablespoon tomato paste
  • salt and black pepper

Notes on Cooking Uzbek Pilaf Recipe

Originally, when making pilaf in Uzbek pilaf, the important part is to do the whole roasting and cooking process in a single pot. During the roasting process, it is necessary to deglaze the meat pieces and flavors that stick to the bottom of the pan and collect it back into the rice. That’s why you have to start in the same pot and finish cooking in the same pot.

Uzbek Pilaf Recipe Preparation

Chop the onions together with the carrots into equal pieces of 4 cm length in julienne. It is necessary to chop it in equal pieces so that they all cook at the same time. Leave the currants to steep in a glass with a little water. Finely chop the garlic. Boil the chickpeas in boiling water with 1 spoonful of baking soda until they peel off. Strain the boiled chickpeas.

Uzbek Pilaf Recipe
Uzbek Pilaf Recipe

How to Make Uzbek Pilaf Recipe

First, start by roasting the onions and roast the onions for 8-10 minutes in a lightly caramelized oil. Caramelize it with a little water to prevent the onions from burning during roasting. Then cook the carrots in the shape of a stick of julienne by adding a little water and oil and roasting for 2 minutes.


Set aside the cooked onion and carrot in a bowl. Fry the meat cubes on high heat. After draining the water, add the somates paste and pepper paste and roast until it smells. Then add the rice and fry for 2 minutes with the meat.

Add currants, carrots and onions, butter and salt pepper and mix. Add 3 cups of meat or bone broth and cook for 10 minutes on the lowest fire with the lid closed.

Uzbek Pilaf Recipe Service Suggestions

Serve with a few slices of lemon and freshly chopped parsley before serving.