Entree: Russia – Kuban – Плов ➤ Plov (Hearty rice pilaf cooked with lamb, carrots, onions, and warm spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- 6 tbsp (90 ml) sunflower oil
- 2 lb (900 g) lamb shoulder, cut into 1-inch pieces
- 1 1/2 tbsp (22 ml) kosher salt, divided
- 1 1/2 tsp (7 g) ground black pepper, divided
- 4 large (about 12 oz / 340 g) yellow onions, thinly sliced
- 1 1/2 lb (680 g) carrots, peeled and cut into matchsticks
- 6 garlic cloves, peeled and left whole
- 3 cups (570 g) long-grain rice (preferably basmati)
- 6 cups (1.4 L) hot beef or lamb broth, plus extra if needed
- 2 tsp (6 g) cumin seeds, lightly toasted
- 1 tsp (2 g) ground coriander
- 2 bay leaves
- 1 tsp (5 ml) white vinegar or lemon juice
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse the rice under cold water until the water runs clear, then soak in cold water for 20–30 minutes while you prepare other ingredients. Drain just before using.
2. Heat 4 tbsp (60 ml) sunflower oil in a large heavy-bottomed pot or kazan over medium-high heat. Pat lamb pieces dry, season with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper, and brown in batches until well caramelized; remove browned lamb and set aside.
3. Add remaining 2 tbsp (30 ml) oil to the pot, reduce heat to medium, and sauté the sliced onions until deep golden, about 12–15 minutes, stirring frequently to avoid burning.
4. Stir in the carrot matchsticks and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Push vegetables to the sides and add toasted cumin seeds and ground coriander to bloom for 30 seconds.
5. Return the browned lamb to the pot, nestle the whole garlic cloves among the meat and vegetables, add bay leaves, a splash of vinegar or lemon juice, and pour in 6 cups (1.4 L) hot broth. Bring to a simmer, taste and add salt as needed.
6. Spread the drained rice evenly over the meat and vegetables without stirring; gently press it down. Add enough hot water or additional broth so the liquid level is about 1/2 inch (1.2 cm) above the rice (about 1–1 1/2 cups / 240–360 ml more if necessary).
7. Increase heat to bring to a vigorous boil for 5 minutes, then reduce to the lowest heat, cover tightly, and cook undisturbed until the rice absorbs the liquid and is tender, 25–35 minutes depending on rice.
8. Turn off the heat and let the plov rest, covered, for 10–15 minutes. Remove bay leaves and garlic cloves (crush or serve whole if desired), fluff rice gently with a fork, mix meat and rice before serving, and adjust seasoning with salt and pepper.
9. Serve hot, garnished with chopped fresh parsley if desired.