A must-try, ancient, one-pot pilaf rice recipe

I’ve recently embarked on a self-motivated culinary journey to learn about rice, and to discover the countless ways people around the world prepare it. I was delightfully surprised to discover that the pilaf rice was once a seasoned traveller centuries ago: it left its imprint across south and central Asia, the Middle East, Spain and even as far as Brazil. The many variations of pilaf have captured the beauty of local ingredients across different countries, as well as capturing the taste palates of millions.

The word “pilaf” came from the Sanskrit word pūlaka, bearing the meaning of “a bundle of rice”. It became pilav, pulao, pilau, polo, plov, even paella. It is spiced rice cooked with various vegetables, legumes, meat and dried fruits. How I love the use of dried fruit in cooking, it’s a way of working with sweetness, in a “non-sugary sugar” way. The Arabic version dated as far back as the 13th century, the Persians, wealthy with saffron, used it generously to add vibrancy to the dish.

I have a favourite auntie, whose kitchen wisdom endlessly inspires me in life and beyond. She taught me how to make the Uyghur version of pilaf rice. Using lamb, cumin, onion, carrot, and raisins. The key to her recipe is using minimum spices and ingredients — only cumin and salt, but fresh lamb meat, to make sure the rice and vegetables can soak in the natural and full flavours of the lamb and its fat.

Auntie grew up in Xin Jiang, a northwestern province of China, where most of the Uyghur people in China reside. She often told me the stories about growing up as a Han Chinese girl in a vastly different culture. Her eyes dancing with joyful memories of the music, the language, the food and the sweetest grapes in the world, she said it’s because of the sunshine in Xin Jiang, it sweetens all the fruit it touches.

I have modified auntie’s recipe, slightly, by adding dark soy to give the lamb for a bit of colour. I’ve chosen lamb rib, which is a common cut to use, however, you can use leg of lamb if you’d like a “meatier” kind of pilaf, though cooking time with lamb ribs will be shorter. I added dried cranberries with sultana raisins, as well as a cup of chickpeas. It’s a wonderfully winter warming and nutritious one-pot dinner idea for the whole family, my toddler enjoys it very much.

RECIPE | The Uyghur Polo (pilaf rice)

Ingredients:

• 500g lamb rib, ask your butcher to chop it into 6cm pieces
• 1 medium-size onion, finely chopped
• 1 large carrot, peeled and cubed
• 1 tsp garlic
• 3 thick slices of ginger
• 1 tsp cumin
• 1 can chickpeas (optional)
• ½ cup sultana raisins
• ½ cup dried cranberries
• 1 cup basmati rice
• 2 cups of chicken or lamb broth, you can use bouillon
• 1 tbsp dark soy
• 1 tbsp light soy
• Salt to season

Method:

• Add oil to pan, add ginger slices, cook for 30 seconds.
• Add lamb, cook till it is brown on all sides.

Note: if using frozen lamb, I strongly recommend blanching it in boiling water for five minutes before cooking

• Add onion, lower heat to medium, cook till onion appears to be soft.
• Add garlic, cook for two minutes.
• Add chopped carrot, stir and cook for three minutes.
• Add chopped tomato, cook for another two minutes.
• Add broth or stock, make sure the liquid covers and is higher than the ingredients, use a lid and let lamb cook for 20-30 minutes on medium heat or till the meat is soft.
• Add rice, layer chickpeas, then raisins and cranberries over.
• Use a lid, let cook for another 20 minutes, check in during the cooking process, if the liquid has evaporated, then add tiny bit of water, and lower heat, allow the ingredients to simmer or semi steam.

Tip: try to not open the lid too much to avoid steam from escaping; if you happen to use other lamb cuts, adjust cooking time at step 7, taste the meat first to make sure it’s soft enough.

• 8. Mix and serve, enjoy!