Plov

Uzbek rice pilaf with lamb, carrot and whole garlic, cooked in a kazan.

Ingredients

• 800 g Lamb
• 3 cups Long-grain rice
• 800 g Carrots
• 2 Onions
• 2 heads Garlic
• 1 tbsp Cumin seeds
• 1 tsp Coriander seeds
• 2 tbsp Barberries
• ¾ cup Oil
• 1 tbsp Salt
• 5 cups Water

Method

1. Cut the carrots — Cut the carrots into long thick batons by hand — never grate them, they must hold their shape.
2. Heat the oil — Get the oil very hot in a heavy deep pot.
3. Brown the meat — Sear the lamb hard until well coloured, then add the onions and cook until golden.
4. Layer the carrots — Add the carrots in an even layer and cook without stirring for 10 minutes.
5. Make zirvak — Add water, cumin, coriander, barberries and salt and simmer 30 minutes to build the base.
6. Add the rice — Level the drained rice over the top, push the whole garlic heads in, and add water to cover the rice by a finger.
7. Boil then steam — Boil uncovered until the water drops to the rice, then mound the rice, cover tightly and steam 25 minutes on the lowest heat.
8. Plov is ready — Mix from the bottom and serve on a large platter with the garlic on top.

More Uzbekistan recipes

• Manti
• Lagman