Entree: Tajikistan – National Cuisine – ош osh (Pilaf)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 4 tbsp (60 ml) vegetable oil (sunflower or neutral oil)
- 2 large onions, approx. 10 oz (280 g), thinly sliced
- 3 large carrots, approx. 12 oz (340 g), cut into matchsticks
- 3 cups (555 g) long-grain rice (preferably Uzbek or Central Asian rice; rinsed)
- 2 heads garlic, unpeeled
- 2 tsp (6 g) cumin seeds
- 1 tsp (2 g) ground coriander
- 2 tsp (10 g) salt, adjust to taste
- 1 tsp (5 g) ground black pepper
- 1/2 cup (80 g) dried barberries or currants (optional)
- 4 cups (950 ml) water or lamb stock, plus more if needed

Instructions

1. Rinse rice in several changes of cold water until the water runs clear; soak in cold water for 20–30 minutes, then drain.
2. Heat the oil in a heavy, wide pot (kazan or Dutch oven) over medium-high heat. Add the lamb pieces and brown on all sides until well colored, about 6–8 minutes; remove and set aside.
3. In the same pot add the sliced onions and cook, stirring, until soft and beginning to brown, about 8–10 minutes. Add the carrot matchsticks and cook until they start to soften and take on color, about 6–8 minutes more.
4. Return the browned lamb to the pot, stir to combine with the vegetables, then add the cumin seeds, ground coriander, salt, and black pepper. Scatter the dried barberries over the mixture if using.
5. Spread the drained rice evenly over the meat and vegetable mixture without stirring. Press the unpeeled garlic heads, cut side down, into the rice so they sit among the rice grains.
6. Carefully pour the water or stock over the rice so it just covers by about 1/2 inch (1–1.5 cm). Bring to a vigorous boil over high heat, then reduce to a simmer, cover tightly, and cook without stirring until the water is absorbed and rice is tender, about 20–25 minutes.
7. Once the liquid is absorbed, reduce heat to very low and steam the plov, covered, for an additional 10–15 minutes to fully meld flavors. Remove from heat, uncover, and let rest for 5 minutes.
8. Using a large, flat spoon, gently lift and mix the rice with the meat and vegetables from the bottom to the top so the layers combine. Serve hot, breaking the garlic bulbs into roasted cloves to distribute.