Uyghur pilaf with lamb liver and carrots
A Uyghur-style rice pilaf, cooked with margarine, and featuring lamb liver, onions, carrots, and black pepper, prepared in two separate pans.
Uyghur pilaf is prepared in two stages: a base of onions, lamb liver, and carrots, followed by separately cooked rice. The two pans are combined for a final, gentle cooking process. This recipe serves approximately 6-8 people and takes about an hour to complete.
Ingredients and directions
- Prep time20 min
- Cook time40 min
- Total1 hr
- DifficultyMedium
- CostBudget
- Cooking methodsaucepan
- Estimated cost$11.41 $1.63 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
Ingredients
people
- $1.46
- $6.05
- $0.83
- $1.54
- $0.43
- $0.24
- $0.86
Prices from US supermarkets for 2 of 7 ingredients; Belgian prices for the rest.
Directions
- Melt 50g of margarine in a saucepan.
- Add the finely chopped onions and cook until they are browned. Then add the finely chopped liver, carrots, spices, and water. ≈ 3 min
- In a separate saucepan, brown the rice with 200g of margarine.
- Pour the rice into the first saucepan and cook for 10 minutes over low heat before serving.
The bill
Uyghur pilaf with lamb liver and carrots
- 500 g of rice$1.46
- 300 g of lamb liver$6.05
- 4 onions$0.83
- 4 carrots$1.54
- 20 g of black pepper$0.43
- 30 grams of salt$0.24
- 250 g of margarine$0.86
Total$11.41
that's $1.63 per person
Estimated price; varies by store.
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