Entree: Turkmenistan – Northern Culinary Region – Plov (Central Asian rice pilaf of tender lamb cooked with carrots, onions, and aromatic spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 3 tbsp (45 ml) vegetable oil or clarified butter
- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 large carrots, peeled and julienned or cut into matchsticks (about 10 oz / 300 g)
- 2 tsp (8 g) ground cumin or 1 tbsp (9 g) cumin seeds
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 cups (370 g) long-grain rice, washed and soaked 20–30 minutes, drained
- 3 1/4 cups (780 ml) water, divided
- 1 whole head garlic, top trimmed to expose cloves
- 2 tbsp (30 ml) vegetable oil for rice finishing (optional)
- Optional garnish: 1/4 cup (40 g) raisins or barberries

Instructions

1. Heat 3 tablespoons oil in a heavy, wide pot (kazan or Dutch oven) over medium-high heat. Add the lamb cubes and brown on all sides until well caramelized, about 6–8 minutes. Remove and set aside.
2. In the same pot add the sliced onion and sauté until translucent and starting to brown, about 6 minutes. Add the julienned carrots and cook, stirring, until softened and slightly caramelized, about 8–10 minutes.
3. Return the browned lamb to the pot, stir to combine with the vegetables, then add cumin, coriander, salt, and pepper. Pour in 1 1/2 cups (360 ml) of the water, bring to a simmer, cover, and cook until the lamb is nearly tender, about 20–25 minutes.
4. Spread the drained rice evenly over the meat and vegetables without stirring. Gently press the whole head of garlic, cut side up, into the center of the rice. Carefully pour the remaining 1 3/4 cups (420 ml) water over the rice so it just covers the grains.
5. Increase heat to bring the pot to a vigorous simmer for 6–8 minutes until the water level drops and steam begins to escape through the rice. Reduce heat to low, cover tightly, and simmer gently for 20–25 minutes until rice is cooked and liquid is absorbed.
6. Turn off the heat and let the plov rest, covered, for 10 minutes to steam. If using, remove the garlic head and mash or serve whole for guests to pull cloves.
7. Gently mix the rice and meat together before serving, or invert onto a platter to present layers. Sprinkle raisins or barberries on top if using.