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Uzbek's Pilaf

Sample Dishes from Turkish Cuisine

Uzbek's Pilaf (
Özbek Pilavı)

Boneless lamb shoulder or leg - -300 gr
Water4 cup800 gr
Salt2 1/2 teaspoon15 gr
Onion1 medium size75 gr
Carrot2 medium size200 gr
Margarine6 tablespoon60 gr
Rice2 cup360 gr
Black Pepper2 teaspoon4 gr
Allspice1/2 teaspoon1 gr
Cinnamon1 teaspoon2 gr


Cut meat into 1 1/2 cm (3/4 inch) cubes. Place in a saucepan. Cover and braise for 40 minutes. Add hot water and salt. Cover and simmer until meat is tender. Remove meat from liquid; drain. Set aside. Reserve liquid. Saute coarsely chopped onion an coarsely grated carrots in margarine for 7-8 minutes in a covered saucepan. Stir in meat. Saute for a few minutes. Spread on bottom of a saucepan. Spread rice over meat and vegetables. Complete volume of reserved liquid to 3 1/3 cups. Add salt. Bring to boil. Add to rice gradually from one side of saucepan. Cover and simmer for 15-20 minutes or untıl rice is tender; drain. Sprihkle with spices. Remove from heat. Let stand covered for 20 minutes before serving. Toss slightly. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy440 cal
Protein12,8 g
Fat19,2 g
Carbohydrates52,5 g
Calcium37 mg
Iron1,51 mg
Phosphorus148 mg
Zinc3 mg
Sodium804 mg
Vitamin A3688 iu
Thiamine0,13 mg
Riboflavin0,12 mg
Niacin3,58 mg
Vitamin C2 mg
Cholesterol35 mg

Regional Characteristics:

The name comes from the Uzbek tribe of Central Asia. It is called "Turkestan Pilaf" or "Koyugaşi". In Yark and Hotien province of East Turkestan a quince cut into half is placed over rice just after removing from heat in order to enhance the flavor and aroma. Quince is removed before serving. It is very popular all over Turkey and served with either cacık or ayran or a vegetable salad as a main course. 2 tablespoons of tomato paste may be added into cooking liquid.