Entree: Uzbekistan – Khiva / Khorezm – Gurvak (Khorezm-style hearty one-pot lamb and rice pilaf with caramelized onions and carrots)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 3 cups (555 g) long-grain rice, rinsed until water runs clear
- 4 tbsp (60 ml) vegetable oil or lamb fat
- 4 tbsp (60 g) unsalted butter or clarified butter (optional for finishing)
- 2 large onions, thinly sliced — about 12 oz (340 g)
- 4 medium carrots, peeled and julienned or coarsely grated — about 12 oz (340 g)
- 4 cloves garlic, minced
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) ground turmeric or a pinch of saffron threads (optional)
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 4 cups (960 ml) hot water or lamb stock
- 1/2 cup (75 g) dried barberries or currants (optional)
- 1/4 cup (15 g) fresh cilantro or dill, chopped for garnish
- 1 lemon, cut into wedges for serving (optional)

Instructions

1. Pat the lamb pieces dry and season lightly with 1 tsp of the salt and a pinch of pepper. Heat 2 tbsp (30 ml) oil in a heavy large pot over medium-high heat and brown the lamb in batches until well seared on all sides, about 6–8 minutes per batch; remove and set aside.
2. In the same pot add remaining 2 tbsp (30 ml) oil and the sliced onions. Cook over medium heat, stirring frequently, until deeply golden and caramelized, about 20–25 minutes. Stir in the minced garlic and cook 1 minute.
3. Add the julienned carrots to the onions and cook, stirring, until softened and beginning to brown, about 8–10 minutes. Stir in the ground cumin, coriander, turmeric or saffron if using, and the remaining salt; cook 1–2 minutes to toast the spices.
4. Return the browned lamb to the pot, mix with the onion–carrot mixture, then spread the rinsed rice evenly over the top without stirring. Scatter the dried barberries or currants across the rice if using.
5. Pour the hot water or stock gently over the rice, taking care not to disturb the layers; the liquid should come to about 1/2 inch (1.2 cm) above the rice. Bring to a brisk simmer over medium-high heat, then reduce heat to low, cover tightly, and cook 20–25 minutes until rice has absorbed the liquid.
6. Turn off the heat and let the pot rest, covered, for 15 minutes to finish steaming. Optionally dot with butter or clarified butter and let melt into the rice.
7. Gently fluff and combine the rice, meat, and vegetables with a fork, transfer to a wide serving platter, garnish with chopped cilantro or dill, and serve with lemon wedges on the side.