Refika’s Special Uzbek Pilaf Recipe 😍 It’s a perfect base for chicken or a standalone meal! SO EASY
Today we're bringing a vegetarian twist to the traditional Uzbek Pilaf, crafting a perfect base for your New Year's chicken or a stand-alone savory dish. Our take on this Uzbek classic promises to be a delightful journey through aromatic spices and rich flavors, all while keeping it vegetarian-friendly. Get ready to surprise your taste buds and add a touch of Uzbek magic to your festive table!
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Uzbek Pilaf (Özbek Pilavı)
Serving: 4-6
Difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 20 minutes
3 tablespoons butter
3 tablespoons olive oil
3 small onions, diced
4 cloves of garlic, sliced
3 carrots, grated
2 cups rice, washed with cold water
3 cups hot water
1 heaped teaspoon turmeric
1 levelled teaspoon cinnamon
5 pinches salt
• Melt butter and heat olive oil together in a pan and sauté onions with the lid on.
• When the onions become transparent add the garlics and carrots with 3 pinches salt, give a stir and cook them until carrots soften.
• Add the rice and 2 pinches salt, sauté until rice become transparent, sprinkle turmeric and cinnamon and stir.
• Add the boiling water to the pan, give it a stir, put the lid on, and place the pan on a small burner on low heat. Simmer until all the water is absorbed, then turn off the heat. Cover with kitchen cloth and lid. Let it rest for 10 minutes.
Whole Chicken with Cranberry Sauce
1 whole chicken, around 2 kgs
1 lemon
1 heaping teaspoon of salt
8 cloves of garlic, peeled
10 sprigs of fresh thyme, leaves picked
1 dried chilli pepper, sliced you can use a large fresh one as well
9 heaping teaspoons cranberry marmalade
2 tablespoons of butter
1 teaspoon of black pepper
1 tablespoon flour
3-4 tablespoons of pomegranate molasses
Pomegranate seeds and chopped parsley to garnish
• Place the whole chicken in the baking tray. Divide 1 lemon into 4. With the breast part of the chicken on top, insert your finger under the skin from the neck and carefully separate all the skin from the meat. Rub the entire inside of the chicken with lemon. Put the remaining lemons into the chicken.
• For the sauce, crush 8 cloves of garlic with 1 heaping teaspoon of salt in a mortar. Add dried pepper and thyme leaves and beat some more. Add 2 tablespoons of butter, 1 teaspoon of black pepper and 5-6 heaping teaspoons of cranberry marmalade and mix.
• Make small scratches on the meat of the chicken under the skin and rub the sauce you prepared well into the chicken. Spread the remaining sauce on the skin.
• Cross the chicken's legs and tie them with baker's twine. Secure the wings to the chest with a skewer or toothpick. If you have one, insert a chicken thermometer into the thickest part of the breast. Place the chicken in the oven bag. Poke holes in the bag with a toothpick. Fry it on the bottom shelf of the oven at 180 C (355 F) for 1 and a half hours, then open the bag and fry it on the upper shelf at 220 C (428 F) for 10 minutes on the grill mode.
• While putting the chicken in the oven for the second time, pour the remaining juice and fat from its bag into a bowl. Separate the fat from juice. First, heat the oil in a pan. Add 1 tablespoon of flour and fry the flour well. Then add 3 heaping teaspoons of cranberry marmalade and mix. Add the chicken broth and mix. After adding 3-4 tablespoons of pomegranate syrup and 1-2 pinches of black pepper, your delicious sauce is ready.
• You can serve delicious Uzbek Pilaf with delicious sauce, peeled pomegranate and parsley.
Happy new year to everyone!
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