Pilaf with Pumpkin and Fruit


1 1/2 cup rice
500 g / 1 lb 2 oz pumpkin
200 g / 7 oz fresh apples
100 g / 4 oz quince
100 g / 4 oz raisins
1/2 cup butter

Peel fresh apples and quince, remove seeds, dice and mix with washed raisins.

Melt some butter in a pan, cover the bottom of the pan with julienned pumpkin (peeled and with seeds removed). Sift 1/2 of washed rice on top of pumpkin, add a layer of fruit mix, sift more rice on top, add another layer of fruit and cover with remaining rice. Pour over with remaining butter and just enough salted water to cover the top layer of rice. Cover with lid and cook on low heat for one hour.

Uzbek Pilaf


400 g / 14 oz fatty lamb
2-3 cups rice
200 – 300 g / 7 – 11 oz carrots
150 – 200 g / 5 – 7 oz onions
200 g / 7 oz fatback (lamb, beef) or vegetable oil

Cut lamb in small pieces and fry in a cast iron pot, in preheated cooking fat. Add julienned onions and carrots, and fry them with lamb; then pour over with 4 cups water, add salt, pepper and boil.

Thoroughly wash rice, draining tree-four times, put in a pot with meat, evenly.

When water evaporates, make several cavities (to the bottom of the pot) on the surface of the rice with a clean wooden stick; to prevent pilaf from burning, pour 1-2 tablespoons of water into the cavities, then tightly close with lid and and leave on very low heat for 25 – 30 minutes.

When serving, serve pilaf on a plate, shaping rice in a form of a hill. Put pieces of lamb on top and sprinkle with julienned raw onions.

Lamb Pilaf


1 1/2 cup rice
500 g / 1 lb 2 oz lamb
2 onions
2 medium pomegranates
1/2 cup melted butter

Chop lamb into small pieces, sprinkle with salt and pepper, fry in butter or fatback with finely chopped onions. As soon as onions and lambs are fries, por them ober with just enough water to cover them; add pomegranate grains, close lid and braise until meat becomes soft.

When serving, put pieces of lamb with juice on plates, cover them with hot pilaf made according to first method.


Pilafs are rice dishes cooked in a special way. Pilaf is made with fried or boiled lamb, poultry, fish, eggs, boiled or dried fruit, nuts and vegetables.

To make most pilafs, rice is washed before cooking and souaked in warm water for an hour to swell, after which it is drained and cooked according to the following two methods.

Fisrt method. Add washed rice to salted boiling water and cook until grains of rice on the outside become soft, and the grains of the rice in the middle are still somewhat stiff. Drain it and pour over with cold water to cool. Melt some cooking fat in the bottom of a deep pot, put in boiled rice, pour over with melted fat, close the lid and heat for 40-45 minutes.

To prevent rice from sticking to the bottom of the pan, put a very thin plain dough flatbread on the bottom of the pan. Serve this flatbread together with pilaf.

Second method. Add some butter or melted fatback to boiling salted water (2 cups), add 1 cup of washed rice and boil on low heat, without mixing. When rice absorbs all water, pour in the rest of the cooking fat, close lid and continue cooking for another 30-40 minutes.