Entree: Kazakhstan – Almaty & Southeast – плов plov (pilaf)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) chunks
- 1/2 cup (120 ml) vegetable oil or rendered lamb fat
- 3 cups (555 g) long-grain rice, rinsed until water runs clear and soaked 20–30 minutes
- 4 large carrots, peeled and cut into matchsticks, approx. 1 lb (450 g)
- 3 medium onions, thinly sliced, approx. 12 oz (340 g)
- 1 whole head (cloves intact) garlic, outer skin trimmed so roots remain
- 1 tbsp (8 g) cumin seeds
- 1 tbsp (6 g) coriander seeds, lightly crushed
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) kosher salt, plus more to taste
- 4 1/2 cups (1.06 L) hot water or lamb stock
- 2 bay leaves (optional)
- 2 tbsp (30 g) barberries or raisins (optional, for a touch of tartness/sweetness)
- Fresh chopped dill or cilantro for garnish (optional)

Instructions

1. Heat the oil in a wide, heavy-bottomed pot or kazan over medium-high heat. Add the lamb chunks in batches and brown well on all sides, about 6–8 minutes per batch; remove browned meat and set aside.
2. Reduce heat to medium, add the sliced onions to the pot and cook in the remaining fat until soft and golden, about 8–10 minutes. Stir in the carrots and cook until they begin to soften and take on some color, about 10 minutes.
3. Return the browned lamb to the pot, tuck the whole head of garlic (cut side down if halved) into the mixture, add cumin, crushed coriander seeds, black pepper, bay leaves and barberries or raisins if using. Stir to combine and cook 2–3 minutes to bloom the spices.
4. Drain the soaked rice and gently spread it evenly over the meat and vegetables without stirring. Carefully pour the hot water or stock over the rice so it covers by about 1/2 inch (1 cm); sprinkle the 2 tsp salt evenly over the top.
5. Increase heat to bring the liquid to a vigorous boil, then reduce to a gentle simmer. Cover tightly and cook without stirring for 20–25 minutes, until the rice has absorbed the liquid and is tender.
6. Turn off the heat and let the plov rest, covered, for 10–15 minutes. Remove the whole garlic head, pull out cloves to mash into the rice as desired, gently mix the rice with the meat and vegetables to combine, garnish with chopped dill or cilantro, and serve hot.