Entree: Uzbekistan – Fergana Valley – Plov (Hearty Uzbek rice pilaf cooked with lamb, carrots, onions, and warming spices)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 55 min

Additional 10 min

Total 1 hr 45 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1–1.5 in (2.5–4 cm) chunks
- 1/2 cup (120 ml) rendered lamb fat or vegetable oil
- 2 large onions, thinly sliced — about 10 oz (280 g)
- 4 large carrots, julienned — about 12 oz (340 g)
- 3 cups (555 g) long-grain rice, rinsed until water runs clear
- 5 cups (1.2 L) warm water or light lamb stock
- 1 whole head garlic, outer skin removed but bulbs left intact
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (5 g) ground black pepper
- 1 tbsp (8 g) cumin seeds, lightly crushed
- 1 tbsp (6 g) coriander seeds, lightly crushed
- 1 bay leaf (optional)
- 1/4 cup (35 g) barberries or raisins (optional)
- 2 tbsp (30 ml) white vinegar (optional, helps rice separation)

Instructions

1. Pat lamb pieces dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat the lamb fat or oil in a heavy wide pot (kazaan or Dutch oven) over medium-high heat until shimmering, then brown the lamb in batches until deeply colored; remove and set aside.
2. Add sliced onions to the pot and cook over medium heat until golden and softened, about 8–10 minutes. Return the lamb to the pot and stir to combine with the onions.
3. Add julienned carrots and cook, stirring occasionally, until the carrots begin to soften and take on some color, about 8 minutes. Stir in crushed cumin and coriander seeds and cook 1 minute to bloom the spices.
4. Nestle the whole head of garlic in the center of the meat-and-vegetable mixture. Sprinkle remaining salt and pepper, add the bay leaf and barberries or raisins if using, then pour warm water or stock over everything. Bring to a simmer, cover, and cook until the meat is tender but not falling apart, about 25–30 minutes.
5. Meanwhile, drain the rinsed rice well. If using vinegar, stir it into a few tablespoons of warm water.
6. When the meat is nearly tender and there is still some liquid, create an even layer of meat and carrots on the bottom; spread the drained rice evenly over the top without stirring. Gently pour warm stock from the pot over the rice so that the rice is covered by about 1/2 in (1–1.5 cm) of liquid above it. Do not mix.
7. Increase heat to bring to a strong simmer for 5 minutes, then reduce to the lowest heat, cover tightly, and steam until the rice is cooked and liquid absorbed, about 20–25 minutes. Do not lift the lid during steaming.
8. Turn off the heat and let the plov rest, covered, 10 minutes. Remove the whole garlic head; serve plov by gently lifting rice and placing meat and carrots on top or mixing lightly before plating.
9. Adjust seasoning and serve hot, traditionally accompanied by fresh sliced onions or a simple tomato-cucumber salad.