Uzbek Plov

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.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1573
• Protein: 62 g
• Carbs: 137 g
• Fat: 81 g

Ingredients

• 800 g Lamb shoulder ( cut into large cubes )
• 500 g Parboiled white rice ( rinsed several times )
• 500 g Carrot ( in matchsticks )
• 300 g Onion ( sliced )
• 1 piece Garlic ( whole unpeeled head )
• 150 ml Sunflower oil
• 1 tbsp Cumin seeds
• 1 tsp Turmeric powder
• 100 g Chickpea optional ( cooked and drained )
• 50 g Raisin optional
• 1 tbsp Gray sea salt
• 1 tsp Black pepper ground
• 750 ml Mineral water
• 1 tbsp Barberries ( rinsed )

Instructions

1. Sear the lamb

   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. The Zirvak

   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. Flavor infusion

   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. Cooking the rice

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Reheat in a pan with a splash of water, covered, to restore the rice's fluffiness.