Entree: Kyrgyzstan – Northern Culinary Region – Плов ➤ Plov (Hearty rice pilaf with lamb, carrots, and aromatic spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) lamb shoulder or leg, cut into 1-inch (2.5 cm) pieces, approx. usable meat
- 2 cups (370 g) long-grain rice, rinsed until water runs clear
- 4 medium carrots, julienned, approx. 12 oz (340 g)
- 2 large onions, thinly sliced, approx. 12 oz (340 g)
- 6 tbsp (90 ml) vegetable oil or lamb fat
- 4 cups (960 ml) hot water or light meat broth
- 4 cloves garlic, peeled (kept whole)
- 1 tbsp (8 g) ground cumin or 1 tbsp (8 g) toasted cumin seeds
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) salt, adjust to taste
- 1 tsp (5 g) ground coriander (optional)
- 2 bay leaves (optional)
- 1/2 cup (75 g) dried barberries or currants (optional) or 1/3 cup (50 g) raisins

Instructions

1. Heat the oil in a large, heavy-bottomed pot or kazan over medium-high heat. Add the lamb pieces and brown on all sides until well-colored, about 8–10 minutes. Remove excess fat if there is too much, leaving about 2 tbsp (30 ml) in the pot.
2. Add the sliced onions to the pot and cook with the lamb, stirring, until the onions are deeply caramelized, about 10–12 minutes. Stir in the julienned carrots and cook 5–7 minutes until they begin to soften.
3. Return any browned juices to the pot, sprinkle in the cumin, black pepper, and coriander if using, and mix to coat. Spread the rinsed rice evenly over the meat and vegetables without stirring. Tuck the whole garlic cloves and bay leaves into the rice and scatter the barberries or raisins on top if using.
4. Carefully pour the hot water or broth over the rice so that the liquid level is about 1/2 inch (1.25 cm) above the rice. Season with salt. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer undisturbed until the rice has absorbed the liquid and is tender, about 20–25 minutes.
5. Remove from heat and let the plov rest, covered, for 10 minutes. Gently mix the rice with the meat and vegetables to combine, fluffing with a fork or wooden spatula. Serve hot in a communal platter, traditional with extra roasted lamb fat or a side of fresh herbs.