Classic Uzbek Plov (Palov)
A fragrant Uzbek rice pilaf with tender lamb, carrots, onions, garlic, and cumin.
Equipment
- Large heavy-bottomed pot
- Fine-mesh sieve
- Chef's knife
- Wooden spoon
Ingredients
Plov
- 1 1/2 lb boneless lamb shoulder cut into 1-inch cubes
- 1/2 cup neutral oil or lamb fat
- 2 medium yellow onions thinly sliced
- 1 lb carrots cut into matchsticks
- 2 tsp ground cumin plus more to finish
- 2 tsp kosher salt divided
- 3 cup long-grain rice rinsed and soaked 20 minutes
- 2 head garlic tops trimmed
- 4 cup hot water plus more as needed
Instructions
Build the base:
- Heat the oil in a large heavy pot over medium-high heat. Brown the lamb in batches, then transfer it to a plate.
- Add the onions and cook until deeply golden. Stir in the carrots, cumin, and half the salt, then return the lamb to the pot.
- Pour in 2 cups of the hot water, cover, and simmer for 35 minutes until the lamb is nearly tender.
Steam the rice:
- Drain the soaked rice and spread it over the lamb and carrot mixture without stirring. Nestle the garlic heads into the rice.
- Add the remaining hot water and salt. Bring to a boil, then cook uncovered until the water is nearly absorbed.
- Poke several holes through the rice with a spoon, cover tightly, reduce the heat to low, and steam for 20 minutes.
Finish:
- Turn off the heat and rest the plov, covered, for 10 minutes. Fluff the rice and gently fold it with the lamb and carrots.
- Pile onto a platter and serve hot with the garlic on top.
Notes
- Do not stir the rice into the meat base until the final fluffing step.
- Adjust the water slightly for the age and type of rice.
- The garlic becomes soft and sweet as it steams.
Nutrition
Calories: 690kcalCarbohydrates: 70gProtein: 31gFat: 31gSaturated Fat: 8gCholesterol: 90mgSodium: 780mgFiber: 5gSugar: 8g