Entree: Uzbekistan – Samarkand – Plov (Hearty Central Asian rice pilaf cooked with lamb, carrots, and onions)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 45 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 cup (240 ml) vegetable oil
- 2 lb (900 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 3 cups (555 g) long-grain rice, rinsed and soaked 30 minutes
- 4 medium (about 450 g) yellow onions, thinly sliced
- 1.5 lb (680 g) carrots, peeled and julienned
- 1 head (about 60 g) garlic, cloves left whole but separated
- 4 cups (960 ml) lamb or beef broth, hot
- 1 tbsp (7 g) cumin seeds
- 1 tsp (2 g) coriander seeds, lightly crushed
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- Optional: 1/2 cup (75 g) barberries or raisins

Instructions

1. Heat the oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the lamb in batches until well-seared, 6–8 minutes per batch; remove and set aside. Add the sliced onions to the pot and cook, stirring, until translucent and beginning to brown, 8–10 minutes. Stir in the julienned carrots and cook until softened and slightly caramelized, about 10–12 minutes. Return the lamb to the pot, nestle the whole garlic head among the meat and vegetables, add cumin and crushed coriander, season with salt and pepper, pour in 2 cups (480 ml) of the hot broth, bring to a simmer and cook uncovered for 15 minutes to meld flavors.
2. Drain the soaked rice and spread it evenly over the meat and vegetables without stirring. Pour the remaining hot broth over the rice so the liquid comes about 1/2 inch (1.3 cm) above the rice level; if using, scatter barberries or raisins on top. Increase heat to bring to a gentle boil, then reduce to low, cover tightly, and simmer until the rice has absorbed the liquid and is tender, 20–25 minutes. Turn off heat and let rest, covered, 10 minutes. Gently fluff the rice into the meat before serving.