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An Uzbek recipe for pilaf with quinces.
Heat oil in a large skillet over medium heat and then toss in the onions with a teaspoon of Kosher salt. Sauté the onions until tender, about 3 to 4 minutes. Add the chicken and cook for about 3 more minutes. Next add the spices, remaining salt, garlic, carrots and chicken stock. Cover and cook for about 5 minutes. Then remove the lid, add the quinces and simmer, uncovered, for 20 to 25 minutes, or until liquid is reduced by about two-thirds.
Serve over brown rice and sprinkle with golden raisins. Traditional Uzbek service is to pile the rice on a large serving platter and top with the chicken and quinces.
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