Entree: Kazakhstan – Southern Kazakhstan – Плов ➤ Plov (Central Asian rice pilaf cooked with lamb, carrots, onions, and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) mutton shoulder, cut into 1–1.5 inch pieces
- 1/2 cup (120 ml) vegetable oil or rendered lamb fat
- 2 large onions, sliced (about 300 g)
- 4 large carrots, julienned (about 1 lb / 450 g)
- 2 cups (400 g) long-grain rice, rinsed and drained
- 3 cups (720 ml) hot mutton or beef broth
- 1 whole head of garlic, top trimmed (do not separate cloves)
- 2 tsp (10 g) kosher salt, plus extra to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (4 g) cumin seeds
- 1 tsp (2 g) coriander seeds, lightly crushed
- 1 bay leaf
- 1/4 cup (35 g) raisins or barberries (optional)
- Fresh chopped parsley or cilantro for garnish (optional)

Instructions

1. Heat the oil in a heavy-bottomed Dutch oven or kazan over medium-high heat. Add the mutton pieces and brown evenly on all sides, about 8–10 minutes; remove and set aside.
2. In the same pot, add the sliced onions and cook, stirring occasionally, until deep golden brown, about 10–12 minutes.
3. Add the julienned carrots to the onions and sauté until they begin to soften and caramelize, about 8 minutes. Stir in the cumin and crushed coriander seeds and cook 1 minute until fragrant.
4. Return the browned mutton to the pot, add the bay leaf, raisins or barberries if using, and season with 2 tsp salt and black pepper. Nestle the whole head of garlic, root end down, into the center.
5. Spread the rinsed rice evenly over the meat and vegetables; do not stir. Gently pour the hot broth over the rice so that it covers by about 1/2 inch (1 cm). Increase heat to bring to a simmer.
6. When the liquid begins to simmer, reduce heat to low, cover tightly, and simmer undisturbed until the rice has absorbed the liquid and is tender, about 20–25 minutes.
7. Remove from heat and let rest, covered, for 10 minutes. Remove the whole garlic head, break into cloves and mix through if desired. Fluff the rice gently, incorporate meat and vegetables, adjust seasoning, garnish with parsley or cilantro, and serve warm.