Dushanbe pilaf from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 120) by Caroline Eden and Eleanor Ford

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute currants for barberries.

  • lkgrover on May 22, 2022

    I really enjoyed this recipe, although I increased the seasonings according to eballard's suggestion. My meatball-eggs completely fell apart, so it did not look pretty--although still tastes great.

  • e_ballad on August 18, 2019

    This is essentially a ‘Scotch egg’ using lamb mince, cooked in a pilaf. A couple of things worth noting: Firstly, this is a lot of carrot in the pilaf, with more carrot than rice. Secondly, season the mince very well - more than what is specified. The mince is like a rissole & if left bland, this dish is a bit meh. Thirdly, the dill really is needed to brighten the dish.

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