Xinjiang Pilaf With Chickpeas
Xinjiang Polo (Pilaf) is the most representative traditional staple food of the Uyghur people. Made by braising rice with lamb, carrots, and onions, the rice turns out glossy and fluffy, redolent with meat aroma. The sweetness of the carrots blends perfectly with the savory lamb, creating a nutritious and flavorful dish.
食材清单
- Rice 500 g
- Lamb chops 400 g
- Carrot 300 g
- Onion 2 pcs
- Chickpeas 100 g
- Cooking oil 80 ml
- salt to taste
- Cumin powder to taste
制作步骤
- Soak the rice for 30 minutes in advance, cut the carrots into strips, and shred the onions.
- Chop the lamb chops into small pieces and blanch them in cold water
- Put oil in the pan and fry the lamb chops until the surface is golden brown
- Add shredded onions and sauté until translucent and fragrant
- Add carrot sticks and stir-fry, season with salt and cumin powder
- Pour in appropriate amount of water and bring to a boil over high heat
- Top with soaked rice and chickpeas
- Turn to low heat and simmer for 30 minutes, stirring evenly.
文化小知识
抓饭是维吾尔族最重要的主食之一，在婚礼、节日等重要场合都是必不可少的。维吾尔族传统上用手抓饭，故称“抢饭”。这道菜体现了中亚饮食文化的精髓，原料简单，味道浓郁。