Entree: Russia – Tatar Cuisine – Татарский плов ➤ Tatarsky plov (Fragrant Tatar-style rice pilaf with lamb, carrots, and warming spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Additional 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 in (2.5–3.8 cm) chunks
- 2 cups (400 g) long-grain rice (soaked 20–30 minutes and drained)
- 2 large carrots, julienned, approx. 10 oz (280 g) total
- 2 large onions, thinly sliced, approx. 10 oz (280 g) total
- 6 tbsp (90 ml) sunflower oil or lard
- 4 whole garlic cloves, unpeeled
- 1 tbsp (15 g) kosher salt, adjust to taste
- 1 tsp (5 g) ground black pepper
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) ground coriander
- 1 bay leaf
- 4 cups (960 ml) hot water or light meat broth
- 1/2 cup (75 g) golden raisins (optional)
- Fresh cilantro or parsley for garnish (no measurement)

Instructions

1. Heat 4 tbsp (60 ml) sunflower oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add lamb pieces in batches and brown on all sides; transfer browned lamb to a plate.
2. In the same pot add the remaining 2 tbsp (30 ml) oil. Add sliced onions and cook, stirring, until deep golden and caramelized, about 12–15 minutes.
3. Add julienned carrots to the onions and cook, stirring occasionally, until carrots are softened and beginning to brown, about 8–10 minutes. Stir in cumin and ground coriander and cook 1 minute until fragrant.
4. Return the browned lamb to the pot, nestle the whole garlic cloves and bay leaf among the meat and vegetables, and sprinkle with salt and pepper. Add raisins if using.
5. Spread the drained rice evenly over the meat and vegetables; do not stir. Gently pour the hot water or broth over the rice until the liquid level is about 1/2 inch (1–1.5 cm) above the rice. If needed, add a little more hot water.
6. Bring to a gentle simmer, cover tightly with a lid, and reduce heat to low. Cook undisturbed for 18–22 minutes, until the rice has absorbed the liquid and is tender.
7. Remove from heat and let the pilaf rest, covered, for 10–15 minutes. Remove the bay leaf and whole garlic cloves (squeeze softened garlic into the rice if desired).
8. Gently fluff the pilaf with a fork, mixing meat and rice together. Garnish with chopped cilantro or parsley and serve hot.