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Rice pilaf with lamb, infused with Central Asian flavors

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We Are Never Full

(Read caption) Tender hunks of lamb redolent of roasted garlic and plump thumbs of carrot spiced with cumin and coriander seed nestled atop rice.

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It’s not unusual to get a little cabin-fever during the winter as weather, darkness, and social engagements restrict one to indoor activities, but that norm has been compounded for us this year by the arrival of our second child. As anyone who has had infant children knows, social occasions quickly become hassles, and it’s almost impossible to leave the house with a newborn without first making sure to have milk, diapers, changes of clothing, blankets, pacifiers, and assorted other junk on hand, at which point, it will almost certainly start to rain or snow, forcing you to rewrap the baby in extra layers or throw hands in air and abort plans altogether.

We’ve had the immensely good fortune of assorted friends and relations having visited or stayed during Emiliana’s first weeks which has been a huge help but being so housebound has forced us to be rather more imaginative than usual in the preparation of our meals. It’s hardly been a hardship, however: Those of you who follow us on Instagram know that the extraordinarily good garlic, rosemary, and sage-marinated leg of lamb we roasted over potatoes and turnips on Christmas Day provided most succulent leftovers that we progressively turned into fillings for souvlaki and tacos. What you don’t know is that this inventiveness reached an extraordinary pinnacle on the third day of Christmas with a spectacular Uzbek-style plov, or pilaf.


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