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Thursday, October 27, 2011

Ma'jun palov (Pilaf with carrot juice)

"Ma'jun palov" is one of the oldest and almost forgotten recipes of pilaf. It is always cooked with chicken (which is perfect for me:) According to our great ancestor Abu Ali Ibn Sina, this kind of pilaf is very useful and healthy, as it is cooked with carrot juice. In our folk medicine "Ma'jun palov" is used as a cure for anemia and for diabetics. Besides, it is really really tasty and nutritious. I just loved it!
100 grams of any vegetable oil
500 grams of chicken
2-3 onions, peeled and sliced
1.5 kg of carrots
1 tbsp of ground or crushed coriander seeds
1 tsp of cumin seeds
350 grams of rice (I used basmati, but i think any type of rice will go well)
Salt to taste
Peel all of your carrots. Use red and juicy, sweet type of carrot, mine were dark red carrots.

Make juice out of all carrots, but 2-3 pieces. 2-3 carrots must be cut in thin long strips.

Wash up your rice and add in 1 tbsp of salt, then pour very hot water over rice to completely cover it. Mix slightly and set aside.
Now heat up the oil in heavy crock pot and put in sliced onions. Fry over high heat, until onions are transparent, then add in chicken and continue frying until chicken is nice golden in colour. Add in carrots and fry continuously stirring, for about 5-6 min. Add in some carrot juice, just enough to half cover chicken and vegetables.

Lower the heat, half cover the lid and simmer for about 30-40 min. At the end, add in all of spices and some salt to taste.
Finely drain rice and evenly layer over vegetables. Pour carrot juice over rice, enough to cover it for about a half inch.

Set the heat on high and let all of the juice to evaporate. Check for saltiness, add some salt if needed.

When all of the juice is evaporated, lower the heat on very low, slightly mix up only the top of the rice, cover the lid and cook for about 15 min. Then, open up the lid, again mix only the top of the rice, cover the lid and cook for 10-15 min more or until rice is completely cooked.
When pilaf is ready, finely mix the entire pilaf and serve it in a big flat plate. You will see how beautiful and tasty is this pilaf, orange-red in color and rich in flavor! Serve some fresh salad on side. Enjoy your yummy "Ma'jun palov" with your family and friends!
Yoqimli ishtaha!!!


  1. Hi Malika..I made this last first Uzbek dish! It was one of the most delicious meals ever. My husband and I are from India..we will be visiting Uzbekistan in May. Your recipes and pics are making em look forward to the trip! Thanks.

    1. Sonali, I am so happy for you and your husband!!! I love my country and I am proud of our culture and traditions! I am so happy that through my blog many people are interested in my country!
      Sonali, I also like Indian cuisine very much! I cook curry, chapati, pakoras and panir on regular basis and I love it!!!

  2. This was wonderful. It was also the first Uzbek dish I have ever made and have pinned many more of your recipes for future use :) My son and husband loved it!

    1. Tara, you are so welcome dear! And thank you for such warm words! I hope my other recipes will also bring joy to your family:)