Uzbek Plov
Ingredients
- 800 gLamb shoulder (cut into large cubes)
- 500 gParboiled white rice (rinsed several times)
- 500 gCarrot (in matchsticks)
- 300 gOnion (sliced)
- 1 pcGarlic (whole unpeeled head)
- 150 mlSunflower oil
- 1 tbspCumin seeds
- 1 tspTurmeric powder
- 100 gChickpea (cooked and drained)
- 50 gRaisin
- 1 tbspGray sea salt
- 1 tspBlack pepper ground
- 750 mlMineral water
- 1 tbspBarberries (rinsed)
Method
Golden rice with separate grains, infused with lamb fat and cumin aroma. The meat is tender and carrots provide a sweetness that balances the dish's richness.
- 1
Heat the sunflower oil in a cast iron pot until it smokes slightly. Add the lamb cubes. The meat should sizzle and form a clear brown crust on all sides.
- 2
Add the sliced onions. Once translucent, add the carrot sticks. Let them sweat until the carrots soften without turning into a puree. The fat should take on an orange color.
- 3
Pour in the mineral water. Add the cumin, turmeric, salt, pepper, chickpeas, raisins, and barberries. Push the whole head of garlic into the center. Simmer over medium heat.
- 4
Spread the rinsed rice in an even layer on top. Do not stir anymore. The water should be level with the rice. Cover tightly. Cook until total absorption: the rice should be tender but remain firm to the bite.
Frequently asked questions
How do you get this dish right?
- Never mix the rice with the base during cooking; it must steam on top.
- Rinse the rice until the water runs perfectly clear to remove all starch and prevent stickiness.
- At the end of cooking, poke holes in the rice with a spoon handle to allow steam to escape.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat in a pan with a splash of water, covered, to restore the rice's fluffiness.
