Plov — Uzbek Aromatic Lamb and Rice Pilaf

Shopping list

• 600 g lamb shoulder — cut into 3cm chunks

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• 400 g long-grain rice — basmati or similar, rinsed well

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• 300 g carrots — peeled and julienned

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• 2 piece onion — thinly sliced

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• 1 piece garlic — whole bulb, top sliced off

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• 2 tsp cumin seeds

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• 1 tsp coriander seeds — lightly crushed

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• 50 g barberries or raisins

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• 100 ml sunflower oil

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• 2 tsp salt — to taste

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• 1 tsp black pepper — freshly ground

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• 600 ml hot water — approximately

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Step by step

1. 1

   Heat the sunflower oil in a large heavy cast-iron pot or deep frying pan over medium-high heat until shimmering, about 2 minutes.

2. 2

   Add the lamb chunks and brown them well on all sides, about 8– 10 minutes total, then remove and set aside.

3. 3

   In the same pot, add the sliced onion and cook for 5 minutes until softened and beginning to colour.

4. 4

   Add the julienned carrots and cook for another 8– 10 minutes, stirring occasionally, until the carrots are tender and starting to caramelise at the edges.

5. 5

   Return the lamb to the pot, then stir in the cumin seeds, coriander seeds, salt, and black pepper. Cook for 1 minute until fragrant.

6. 6

   Pour in the hot water, bring to a simmer, cover, and cook gently for 30 minutes until the lamb is tender.

7. 7

   Drain the rinsed rice thoroughly and spread it evenly over the lamb and vegetables. Do not stir. Nestle the whole garlic bulb in the centre of the rice.

8. 8

   Pour enough additional hot water over the rice to cover it by about 1cm. Bring to a gentle boil, then reduce heat to very low.

9. 9

   Scatter the barberries or raisins over the surface, cover tightly with a lid, and cook for 20– 25 minutes until the rice is tender and has absorbed all the liquid.

10. 10

    Remove from heat and let stand, covered, for 10 minutes. Fluff gently with a fork, squeeze the soft garlic cloves over the rice, and serve hot.