A signature Uzbeki rice and meat dish.
- Cook Time
- 8-10 ServingsServings
- 2 tablespoon canola oil
- 2 medium Idaho potatoes
- 1 1/2 pound cubed beef or lamb stew meat, preferably a bit fatty
- 1 large onion, diced (about 3 cups)
- 1 head garlic, peeled and minced
- 1 tablespoon ground cumin
- 2 dried red peppers
- 10 whole black peppercorns
- 1 teaspoon kosher salt
- 3 large carrots, peeled, trimmed and cut into long thin strips
- 1 1/2 cup soaked (uncooked) chick peas
- 5 1/2 cup beef stock or lamb stock (or water), plus more if necessary
- 2 cup white rice, rinsed until water runs clear
- kosher salt and pepper to taste
Heat oil over medium-high heat in a large braising pan or Dutch oven. Sear potatoes on all sides until light brown and crisp but still uncooked on the inside, about 1-2 minutes per side. Add meat and cook until browned on all sides, about 6-7 minutes total.
Add onions, garlic, cumin, dried pepper and peppercorns and cook until onions are soft and slightly browned, about 10 minutes. Reduce heat to low, cover and cook an additional 10 minutes. Uncover, raise heat to medium, add carrots and cook until slightly soft, about 7 minutes. Add chick peas, stock or water and salt and bring to a boil. Reduce heat to a simmer and cook until chick peas are softer but still partially uncooked, about 25-30 minutes. Sprinkle rice on top of mixture; liquid should just cover rice (add a bit more stock if necessary). Simmer vigorously for about 20 minutes, until the rice is cooked and most of the liquid is absorbed. Reduce heat to very low, cover and steam dish an additional 15 to 20 minutes to further tenderize rice. Remove from heat and let rest for 5 minutes. To serve, transfer rice to a large serving platter. Taste stew and season with salt and pepper to taste. Ladle stew over rice.
Recipe by Adeena Sussman