Entree: Turkmenistan – Southern Culinary Region – Plov (Central Asian rice pilaf with lamb, carrots, onions, and whole garlic cooked in fat)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 lb (907 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 1/2 cup (120 ml) vegetable oil or rendered lamb fat
- 1 lb (450 g) carrots, peeled and cut into matchsticks
- 2 large onions, thinly sliced (about 10 oz / 285 g)
- 3 cups (540 g) long-grain rice, rinsed and soaked 20–30 minutes
- 4 1/2 cups (1.06 L) water or light lamb stock, hot
- 1 whole head garlic, root end trimmed (keep cloves whole, unpeeled)
- 1 tbsp (8 g) cumin seeds
- 1 tsp (5 g) ground coriander (optional)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) black pepper
- 1/4 cup (30 g) barberries or currants (optional for tartness)

Instructions

1. In a large, heavy-bottomed kazan or Dutch oven, heat the oil or lamb fat over medium-high heat until shimmering. Add the lamb pieces and brown thoroughly on all sides, about 8–10 minutes, seasoning with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper as you go.
2. Push the browned lamb to the side, add the sliced onions and cook until golden and soft, about 8 minutes. Add the carrots and continue to sauté until the carrots begin to soften and take on color, about 10 minutes.
3. Stir in cumin seeds and ground coriander (if using) and cook 1 minute to bloom the spices. If using barberries or currants, add them now and stir to combine.
4. Spread the soaked and drained rice evenly over the meat and vegetable mixture without stirring. Gently press the whole head of garlic, root side down, into the center of the rice. Carefully pour the hot water or stock over the rice so it just covers the surface.
5. Increase heat to bring to a vigorous simmer, then reduce to low and cover tightly. Cook undisturbed for 25–30 minutes, until rice grains are tender and liquid is absorbed.
6. Remove from heat and let stand, covered, for 10 minutes. Remove the garlic head, fluff the rice gently to mix meat and rice, adjust seasoning, and serve hot, traditionally piled on a large platter.