Entree: Kyrgyzstan – National Cuisine – Плов Plov (Pilaf)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1–1.5 in (2.5–4 cm) pieces (approx. 1.6 lb / 720 g usable meat)
- 3 cups (600 g) long-grain rice (uncooked), rinsed until water runs clear
- 1 lb (450 g) carrots, peeled and cut into matchsticks or julienne
- 2 large onions, thinly sliced, approx. 10 oz (280 g)
- 6 tbsp (90 ml) vegetable oil or rendered lamb fat
- 1 head garlic, top trimmed (whole head left intact)
- 2 tsp (4 g) cumin seeds (or 1 tbsp / 8 g ground cumin)
- 2 tsp (10 g) sea salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 4 cups (960 ml) boiling water or light meat broth
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Heat the oil or lamb fat in a heavy, wide pot (kazan or Dutch oven) over medium-high heat until shimmering. Add the lamb pieces in batches and brown all over to develop color; remove and set aside.
2. In the same pot add the sliced onions and cook over medium heat, stirring, until deeply golden and softened, about 10–12 minutes.
3. Return the browned lamb to the pot with the onions, add the julienned carrots, cumin seeds, salt, and pepper; stir and cook together until the carrots begin to soften and release sweetness, about 8–10 minutes.
4. Spread the rinsed rice evenly over the meat and vegetable mixture without stirring; press the whole head of garlic, cut side up, into the center of the rice.
5. Carefully pour the boiling water or broth over the rice so it covers by about 1 inch (2.5 cm); bring to a vigorous simmer uncovered and cook until most of the liquid is absorbed (rice should still be firm), about 10–12 minutes.
6. Reduce heat to very low, cover tightly, and steam the plov for 20–30 minutes until rice is fluffy and meat is tender. Do not stir while steaming.
7. Remove from heat, let rest 5–10 minutes, then remove the garlic head, mix the rice and meat gently from the bottom to distribute ingredients, and garnish with chopped parsley if desired. Serve hot.