Xinjiang nut pilaf
Xīnjiāng Guǒrén Zhuāfàn (Xinjiang Fruit and Nut Pilaf) is a festive version of the classic Xinjiang polo. Along with lamb and carrots, this pilaf includes dried fruits like raisins, apricots, and almonds, adding sweetness and complexity to the dish. It is typically served at celebrations and special occasions.
食材清单
- 400 g rice (soaked 30 minutes)
- 500 g lamb (cut into large pieces)
- 3 carrots (julienned)
- 2 onions (sliced)
- 100 g raisins
- 50 g dried apricots
- 50 g almonds or walnuts
- 3 tbsp oil or lamb fat
- 1 tsp cumin, 1 tsp salt
制作步骤
- 1. Wash the rice 2-3 times, add appropriate amount of water and soak for 30 minutes.
- 2. Spread the processed meat and vegetables on the rice
- 3. Press the cooking button on the rice cooker. After the rice is cooked, simmer for 10 minutes before opening the lid.
- 4. Open the lid, mix the food well, season and enjoy
文化小知识
This festive pilaf is traditionally served at weddings, Eid celebrations, and important family gatherings in Xinjiang. The addition of fruits and nuts transforms the everyday pilaf into a celebratory dish. The combination of savory lamb, sweet carrots, and dried fruits creates a complex flavor profile that is characteristic of Central Asian festive cuisine. Each Uyghur family has their own variation, passed down through generations.