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Kazakh Kazy Pilaf
A rich and flavorful pilaf featuring kazy (horse meat sausage), rice, carrots, and onions, often prepared for special occasions. This dish showcases a unique aspect of Kazakh nomadic cuisine.
🧂 Ainekset
- 500 g Kazy (horse meat sausage)(sliced into rounds)
- 500 g Rice (long-grain, e.g., Basmati or Devzira)(rinsed thoroughly)
- 500 g Carrots(julienned)
- 2 large Onions(thinly sliced)
- 150 ml Vegetable oil or lamb fat
- 1 head Garlic(whole, top sliced off)
- 1 liter Water or broth
- to taste Salt
- 1 tbsp Cumin seeds
- 1 tsp Coriander seeds(crushed)
- 2 tbsp Barberries (optional)
👨🍳 Ohjeet
- 1
In a heavy-bottomed pot or kazan, heat the oil or lamb fat over medium-high heat. Add the sliced kazy and fry until lightly browned and some fat has rendered. Remove kazy and set aside.
- 2
Add the sliced onions to the rendered fat and sauté until golden brown. Add the julienned carrots and cook until softened, stirring occasionally.
- 3
Add the rinsed rice to the pot, distributing it evenly over the vegetables. Stir gently to coat the rice grains with the fat.
💡 Ammattilaisvinkit: Do not stir vigorously after this point to avoid breaking the rice. - 4
Pour in the water or broth. It should cover the rice by about 1.5-2 cm. Add salt, cumin seeds, and crushed coriander seeds. Bring to a boil.
💡 Ammattilaisvinkit: The liquid level is crucial for perfectly cooked rice. - 5
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for about 20-25 minutes, or until the liquid is absorbed and the rice is tender.
- 6
Arrange the reserved kazy slices on top of the rice. Place the whole head of garlic in the center. Cover again and steam for another 15-20 minutes on very low heat.
💡 Ammattilaisvinkit: This steaming step allows the flavors to meld and the kazy to release its aroma. - 7
If using barberries, sprinkle them over the pilaf just before serving. Let the pilaf rest, covered, for 10 minutes off the heat before fluffing gently with a fork and serving.
💡 Ammattilaisvinkit
- ✓Using a traditional kazan (cast-iron pot) will yield the best results.
- ✓Ensure the rice is well-rinsed to remove excess starch, preventing it from becoming sticky.
- ✓Kazy can be quite fatty; adjust the amount of added oil accordingly.
- ✓The quality of kazy is paramount to the flavor of this dish.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add dried apricots or raisins for a touch of sweetness.
- Incorporate other dried fruits like prunes.
- For a spicier version, add a whole dried chili pepper during the steaming phase.