Entree: Ukraine – Odesa & Black Sea – Плов ➤ Plov (Rice pilaf cooked with meat and vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 cups (400 g) long-grain rice, rinsed until water runs clear
- 2 medium onions, approx. 10 oz (280 g), thinly sliced
- 3 medium carrots, approx. 10 oz (280 g), julienned or cut into matchsticks
- 1 head garlic, whole, unpeeled (use whole head for cooking and extra cloves for serving if desired)
- 1/2 cup (120 ml) vegetable oil or sunflower oil
- 4 cups (960 ml) beef or lamb broth, hot
- 1 1/2 tsp (9 g) salt, plus more to taste
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground black pepper
- 2 bay leaves
- 1/2 tsp (1 g) turmeric or a pinch of saffron threads (optional, for color)
- 1/4 cup (15 g) fresh parsley, chopped, for garnish

Instructions

1. Heat the oil in a wide, heavy-bottomed pot or kazan over medium-high heat until shimmering.
2. Add the lamb pieces in a single layer and brown on all sides, 6–8 minutes; remove and reserve.
3. Reduce heat to medium, add the sliced onions and cook, stirring, until deep golden and soft, about 10–12 minutes.
4. Add the carrots to the onions and sauté 5–7 minutes until slightly softened and beginning to brown.
5. Return the browned lamb to the pot, sprinkle in cumin, coriander, paprika, black pepper, turmeric (if using), and salt; stir to coat and cook 1–2 minutes to bloom the spices.
6. Spread the rinsed rice evenly over the meat and vegetables without stirring. Tuck the whole head of garlic (unpeeled) into the rice center and lay the bay leaves on top.
7. Carefully pour the hot broth over the rice so it just covers by about 1/2 inch (1–1.5 cm). Increase heat to bring to a vigorous simmer; then reduce to low, cover tightly, and simmer without stirring until rice absorbs liquid, about 15–20 minutes.
8. Turn off the heat and let the plov steam, covered, for another 10–15 minutes. Remove the head of garlic, squeeze softened cloves over the rice if desired, discard skins.
9. Gently fluff the rice with a fork, fold in chopped parsley, adjust seasoning, and serve hot with pieces of lamb distributed through the rice.