Basque-inspired Sarimsokli Palov

Ingredients

In this Basque-inspired adaptation, we incorporate Basque flavors and ingredients to give a unique twist to the traditional Uzbek Sarimsokli Palov. The original dish typically includes ingredients like lamb or beef, rice, onions, carrots, and spices like cumin and coriander. In this Basque version, we enhance the flavors by adding bell peppers, garlic, saffron, and paprika, which are commonly used in Basque cuisine. The addition of dried fruits like apricots and raisins adds a touch of sweetness, balancing the savory elements of the dish. We alse have the original recipe for Sarimsokli palov, so you can check it out.

• 2 cups (400g) rice 2 cups (400g) rice
• 1 lb (450g) lamb or beef, cut into cubes 1 lb (450g) lamb or beef, cut into cubes
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, diced 2 bell peppers, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• 1 cup (150g) dried apricots, chopped 1 cup (150g) dried apricots, chopped
• 1/2 cup (80g) raisins 1/2 cup (80g) raisins
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 20g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the lamb or beef cubes and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, diced bell peppers, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Add the cumin, paprika, and saffron threads to the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Return the browned meat to the pot and add the chopped dried apricots and raisins. Season with salt and pepper to taste.
5. 5.
   Add the rice to the pot and stir to combine all the ingredients.
6. 6.
   Pour in the beef or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and the flavors have melded together.
7. 7.
   Once the rice is cooked, fluff it with a fork and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Dried apricots — Soak the dried apricots in warm water for 10 minutes before chopping them. This will help soften them and make them easier to incorporate into the dish.

Tips & Tricks

• For a vegetarian version, you can substitute the meat with tofu or tempeh.
• Feel free to add other vegetables like carrots or peas for added color and flavor.
• If you prefer a spicier dish, you can add a pinch of cayenne pepper or chili flakes.
• Serve the Basque-inspired Sarimsokli Palov with a dollop of Greek yogurt on top for a creamy and tangy contrast.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Basque-inspired Sarimsokli Palov as a main dish accompanied by a fresh green salad or steamed vegetables. It can also be served alongside crusty bread or Basque-style cornbread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of paprika and a few additional dried apricots and raisins. Serve it in a colorful ceramic dish or on a large platter to showcase the vibrant colors of the ingredients.