Uzbek-Style Pilaf with Quince and Meat
Authentic, rich, hearty, and easy to prepare! Uzbek-style pilaf with quince and meat is full of spices. During cooking, the house fills with amazing and appetizing aromas. Quince gives the dish a unique flavor and fragrance.
Updated : 17 September, 2025
Easy
About 30 min.
Ingredients
800 grams
Lamb
700 grams
Rice
500 grams
Carrot
300 grams
Quince
200 milliliters
Vegetable oil
1
Onion
100 grams
Garlic
1 teaspoon
Cumin
1 teaspoon
Barberry
1 teaspoon
Paprika
1 teaspoon
Curcuma
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pilaf can be made without barberries, but we use them for aroma and slight tartness. You can also substitute the spices with 1-2 tbsp of ready-made pilaf seasoning.
Step 2
Rinse lamb and cut into large chunks.
Step 3
Wash rice until water runs clear, lightly salt it, cover with warm water, and soak for 30 minutes. Soaking prevents overcooking. Any rice can be used; parboiled rice is best to keep its shape.
Step 4
Drain the water.
Step 5
Peel and julienne the carrots.
Step 6
Peel and slice onions into half-rings.
Step 7
Wash quince and cut into large wedges (I cut each fruit into 4 pieces).
Step 8
Heat vegetable oil in a kazan. Add meat and fry on high heat, stirring occasionally, for 10 minutes until golden brown.
Step 9
Add onions. Sprinkle with black pepper and salt.
Step 10
Mix so meat is on top and onions below. Fry meat with onions for 7-8 minutes.
Step 11
Pour in hot water to fully cover meat and onions.
Step 12
Bring to a boil, then simmer on low heat under a lid for 30 minutes.
Step 13
Mix everything, spread carrots evenly on top, and simmer for another 15 minutes.
Step 14
In your hand, mix cumin, barberries, paprika, salt, and ground pepper. Sprinkle evenly over the kazan contents.
Step 15
Place quince wedges on top. Simmer 2-3 minutes.
Step 16
Spread rice evenly over the meat.
Step 17
Sprinkle rice with turmeric and 1 tbsp of salt.
Step 18
Pour hot water so it rises 2-3 cm above the rice. Cover kazan, bring water to a boil over medium heat.
Step 19
Insert whole washed garlic cloves into the rice. Cook covered 15-20 minutes.
Step 20
Use a skimmer to gather rice in the center and make deep holes with skewers.
Step 21
If there’s no water left, cover the kazan with gauze and let the pilaf rest 10-15 minutes. If water remains, reduce heat to minimum, wait until it evaporates, then cover.
Step 22
Plate rice with carrots. Cut lamb into small pieces and place on top. Garnish with garlic heads and quince wedges. Enjoy!