6 servings

250. gr. lean lamb (cubed), 2 glasses of rice,

3 tablespoons butter, 50 gr. blanched almonds, 2 medium size carrots, salt, pepper

Cover the rice with salted hot water and let stand until it gets cool. Wash well with cool water and drain.

Cook the meat in 4-5 glasses of water with

some salt. (The stock should be reduced to 3 glasses.) Melt the butter in a saucepan. Lightly brown the blanched almonds. Add the carrots, scraped and cut up in small cubes. Add the rice and saute them for about 10 minutes. Add the stock. Cover and let simmer until the liquid is absorbed. Remove from heat and let stand for another 15 minutes.

Mix well with a wooden spoon before serving.Bukhara Pilaf From Uzbekistan Recipe – Ltf

Gastronomic tour of Uzbekistan Oriental dastekhan Ltf


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