Uzbek Pork Pilaf in a Cauldron on the Stove
Rich, aromatic, and tender. A classic hearty meal full of flavor and made right on your stovetop.
Updated : 05 June, 2025
Easy
More than 1 hour.
Ingredients
300 grams
Rice
500 grams
Pork
2
Onion
400 grams
Carrot
to taste
Garlic
120 milliliters
Vegetable oil
to taste
Salt
1 teaspoon
Cumin
1 teaspoon
Curcuma
to taste
Barberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Before serving, mix the pilaf and lay it out on a large platter or plate. Place the garlic head and fresh herbs on top. Serve with tomato or other vegetable salad. Enjoy your meal!
Preparation
Step 1
I used fresh pork that hadn't been frozen. If you're using frozen meat, defrost it completely first.
Step 2
Peel the onion and carrot. Remove the outer layer of the garlic head. Rinse and pat the vegetables dry.
Step 3
Wash the pork, pat it dry with paper towels, and cut into portion-sized pieces.
Step 4
Dice a large onion into big cubes and cut the carrot into sticks.
Step 5
Pour vegetable oil into a cauldron (or deep heavy pot), heat it, and add a small whole onion with 1 tsp salt. Fry until it turns dark golden. Remove it with a slotted spoon.
Step 6
Add the pork to the hot oil. Fry while stirring for a few minutes. Crush cumin (zira) with your hands and add it. Continue frying the meat for 15–20 minutes, lowering the heat if needed.
Step 7
Add the chopped onion to the pot. Stir and cook for another 10 minutes.
Step 8
Then add the carrots and fry everything together for another 10 minutes, stirring occasionally to avoid burning.
Step 9
Pour in boiling water to cover the sautéed meat and veggies. Add barberries and boil on high heat for 10 minutes. Add turmeric at the end.
Step 10
Lower the heat. Spread rinsed rice (washed until the water runs clear) evenly over the top. Press a whole garlic head into the center. Water should cover the rice by 0.5–0.8 inches (1.5–2 cm). If needed, add more hot water. Taste and add salt if needed.
Step 11
Raise the heat to high and cook uncovered until water evaporates from the surface. Then reduce the heat to low, shape a small mound of rice around the garlic. Cover with a lid and cook until rice is fully done — about 10–15 minutes. Turn off the heat and let the pilaf rest if desired. Ready to serve!