Entree: Russia – Cossack Cuisine – Плов ➤ Plov (Hearty rice pilaf cooked with lamb, carrots, onions, and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 3 min

Additional 10 min

Total 1 hr 33 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1/2 cup (120 ml) vegetable oil or rendered lamb fat
- 2 medium onions, thinly sliced, about 10 oz (280 g) total
- 3 large carrots, julienned, about 12 oz (340 g) total
- 2 cups (400 g) long-grain rice, rinsed until water runs clear
- 3 1/2 cups (830 ml) hot water or unsalted broth
- 1 head garlic, outer skin trimmed but whole bulb left intact, about 40 g
- 1 1/2 tsp (7 g) ground cumin
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground coriander
- 2 bay leaves
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- OPTIONAL: 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. Heat oil in a heavy large pot over medium-high heat. Add lamb pieces and brown on all sides, 6–8 minutes, working in batches if necessary so they sear rather than steam. Remove browned lamb and set aside.
2. In the same pot reduce heat to medium and add sliced onions. Sauté until translucent and beginning to caramelize, about 8–10 minutes, scraping up browned bits from the bottom.
3. Add julienned carrots to the onions and continue to sauté 6–8 minutes until carrots soften and take on color. Stir in ground cumin, paprika, and ground coriander and cook 1 minute to bloom the spices.
4. Return the browned lamb to the pot, nestle the whole garlic head in the center, add bay leaves, and pour in hot water or broth. Bring to a boil, then reduce to a simmer. Skim any excess foam; cover and simmer 20 minutes to tenderize the lamb.
5. Taste the cooking liquid and season with salt and pepper. Evenly spread the rinsed rice over the meat and vegetables without stirring. Gently press the rice down and add additional boiling water if necessary so the liquid level is about 1 finger (about 1/2 inch / 1 cm) above the rice.
6. Increase heat briefly to bring to a gentle boil, then reduce to the lowest heat, cover tightly, and cook undisturbed 18–22 minutes until rice has absorbed the liquid and is tender.
7. Turn off the heat and let the plov rest, covered, 10 minutes. Remove the whole garlic head, break into cloves and mix back in or serve alongside. Fluff rice gently with a fork, mixing meat and vegetables.
8. Garnish with chopped parsley if using and serve hot, ensuring some of the richly flavored bottom crust (tahdig-style) is included on each plate.