Entree: Kazakhstan – Northern Kazakhstan – Плов ➤ Plov (A hearty rice pilaf cooked with lamb, carrots, onions, and whole garlic for a fragrant one-pot meal)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 in (2.5 cm) cubes
- 1 1/2 cups (300 g) long-grain rice, rinsed until water runs clear
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 lb (450 g) carrots, cut into matchsticks or coarse julienne
- 1/2 cup (120 ml) vegetable oil or rendered lamb fat
- 1 whole head garlic, top trimmed (whole)
- 1 tbsp (8 g) cumin seeds, lightly crushed
- 1 tbsp (7 g) coriander seeds, lightly crushed
- 1 tsp (5 g) ground black pepper
- 2 tsp (12 g) salt, plus more to taste
- 3 cups (720 ml) hot water or lamb broth
- Optional: 1/2 cup (75 g) dried barberries or dried cranberries

Instructions

1. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until well seared on all sides, removing each batch to a plate.
2. Reduce heat to medium and add the sliced onion to the pot. Cook, stirring, until the onion is deeply golden, about 8–10 minutes.
3. Add the carrots, crushed cumin and coriander seeds, and black pepper. Cook, stirring, until carrots begin to soften, about 6–8 minutes.
4. Return the browned lamb to the pot, nestle the whole head of garlic into the meat, pour in the hot water or broth, and bring to a gentle simmer. Cover and braise until the lamb is tender and most of the liquid has reduced, about 30–40 minutes.
5. Evenly spread the rinsed rice over the meat mixture without stirring. Add additional hot water if needed so the rice is covered by about 1/2 inch (1.2 cm). Adjust salt.
6. Increase heat to bring to a brief boil, then reduce to the lowest heat, cover tightly, and steam the rice until tender, about 20–25 minutes.
7. Turn off the heat and let the plov rest, covered, for 10 minutes. Remove the head of garlic, squeeze cloves over the rice or mix in, gently fluff the rice with a fork, and serve hot, optionally topped with the reserved barberries.