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+# Pilaf
+
+Popular central asian and middle eastern dish.
+High in nutrition, designed to be prepared and eaten communally.
+
+## Ingredients
+
+- long grain [rice](rice.html): 1 kg
+- meat (lamb or any other kind of meat): 1.5 kg
+- carrots
+- onions
+- raisins, cardamom, paprika, coriander, cinnamon, cumin, turmeric (all optional)
+
+## Directions
+
+1. Put 250 ml of cooking oil in a cauldron and heat it until the oil is boiling, add a head of onion until it is black, then throw it out.
+2. Throw coarsely chopped meat into the cauldron and let it boil until it's golden brown, then add a pinch of salt.
+3. Add 500 g of chopped onions, then wait 2 minutes and add 500 g of sliced carrots, boil for another 2 minutes.
+4. Add 500 ml of water diluted with tomato paste, boil for 5 minutes.
+5. Rinse the rice and put it into the cauldron but do not mix.
+6. Add another 500 ml of water diluted with tomato paste and wait until it is boiling.
+7. Reduce the heat to minimum, then add two table spoons of salt.
+8. Close the cauldron and leave it on low heat for 1.5-2 hours.
+9. 1 hour before it is ready(or when you can't see water above the rice), add 5 cloves of garlic.
+10. You can now turn over the rice if it is undercooked and add some raisins.
+11. Keep boiling until all water is evaporated.
+
+## Contribution
+
+- Roman Mirzayev
+
+;tags: uzbek rice lamb