Rabbit Pilaf is a traditional Uzbek (from Uzbekistan) recipe for a classic one pot dish of rabbit cooked with rice and vegetables. The full recipe is presented here and I hope you enjoy this classic Uzbek version of: Rabbit Pilaf.
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Ingredients:
1kg whole rabbit
250ml vinegar
1 tbsp flat-leaf parsley
1/2 tsp cumin seeds
1/2 tsp ground coriander
150g long-grain rice
1 carrot, grated
1 onion, finely chopped
salt and freshly-ground black pepper
1 whole head of garlic
1/2 red onion, sliced into rings, to garnish
2 tbsp oil
Method:
Slice the meat from the rabbit, cut into bite-sized pieces. Whisk together the vinegar, parsley, cumin and coriander then pour over the rabbit and set aside to marinate for 2 hours. After this time pat the meat dry, heat the oil in a pan and use to fry the rabbit until golden.
Meanwhile, combine the rice with 500ml water in a pan and bring to a boil. Reduce to a simmer, nestle in the garlic then cover and cook for about 20 minutes, or until just tender. Add the rabbit meat and cook for a further 10 minutes.
In the meantime, fry the carrot and onion in any fat left over in the pan from the rabbit then add to the pilaf. Cover the dish and cook for a further 10 minutes.
Season to taste, stir then garnish with the onion rings and serve.
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