Zhuafan
Zhuafan (Hand-Grabbed Rice) is the most important rice dish in Uyghur cuisine — aromatic rice cooked with lamb, carrots, and onions in a rich broth. Despite its name, it is eaten with a spoon nowadays. The rice should be fluffy, each grain separate, and infused with the flavors of lamb fat and caramelized carrots.
食材清单
- Rice 300 g
- Mutton 300 g
- Carrot 2 stalk
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
Zhuafan is the centerpiece of any Uyghur gathering. It is served at weddings, festivals, and family meals. The name 'hand-grabbed rice' comes from the traditional way of eating it, though spoons are more common now. A skilled cook produces rice where every grain is separate, tinted golden from the carrots, and perfumed with lamb fat. The dish is always served with pickled vegetables or fresh salad on the side.