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Russian   -   Bukharan Pilaf (Uzbekistan)   adapted from Sephardic Cooking by Copeland Marks

  • 2 Cups Raw Rice
  • 2 1/4 Cups Water
  • 2 Teaspoons Salt
  • 1/4 Cup Olive Oil
  • 3 Medium Onion -- finely chopped
  • 3 Pounds Chicken -- cubed
  • 1 Pound Carrot -- julienned
  • 2 Medium Dried Chiles -- crushed
Directions Cover rice with 1 cup hot water, add 1 teaspoon of salt, mix and let stand for 2 hours. Heat oil in pan, add onions and fry until golden about 10 minutes. Add chicken and brown about 5 minutes. Remove onions and chicken to a bowl. Put 1 cup carrots on bottom of pan, layer in chicken and onions, top with remaining carrots. Drain the rice and add to pan along with chiles. Add 1 1/4 cups of water and 1 teaspoons salt. Cover and cook for 10 minutes. Reduce heat to low and cook for 30 minutes more. Remove from heat. Let pilaf rest for 10 minutes stir and serve
Serves 6
Time to Make 0:00

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