Uzbek Plov: A Traditional Festive Rice Dish from Uzbekistan
Uzbek Plov, also known as “Osh,” is a quintessential rice dish that hails from Uzbekistan. It is a symbol of hospitality and often takes center stage at celebrations and family gatherings. The dish is characterized by its rich flavors, featuring succulent lamb, aromatic spices, and vibrant vegetables. Plov is not just food; it’s an experience that brings people together. The dish is traditionally cooked in a large, heavy-bottomed pot called a kazan, allowing the ingredients to meld beautifully.
**Ingredients:**
For the Plov:
– 2 1/2 cups of long-grain rice (preferably basmati)
– 1 lb (450 grams) lamb, cut into chunks
– 1 large onion, finely sliced
– 3-4 medium carrots, julienned
– 1 head of garlic, with cloves separated but not peeled
– 1/2 cup vegetable oil
– 1 tbsp cumin seeds
– 1 tbsp ground coriander
– 1 tbsp paprika
– 2 tsp salt (to taste)
– 1 tsp black pepper
– 1/2 cup raisins (optional)
– 4 cups water
**Instructions:**
1. **Rinse the Rice:**
– Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
2. **Prepare the Lamb:**
– In a large kazan or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
– Add the lamb chunks and sear them until they are browned on all sides. This should take about 5-7 minutes. Remove the lamb and set it aside.
3. **Cook the Vegetables:**
– In the same pot, add the sliced onions and sauté until they become golden brown.
– Add in the carrots and continue to cook for another 5 minutes until they are slightly softened.
4. **Add the Spices:**
– Stir in the cumin seeds, ground coriander, paprika, salt, and black pepper. Cook for another 2 minutes to allow the spices to release their aroma.
5. **Layer the Ingredients:**
– Return the browned lamb to the pot, mixing it in with the vegetables and spices.
– Arrange the garlic cloves throughout the mixture.
– Evenly distribute the rinsed rice over the top, but do not stir. This helps maintain the layered structure of the dish.
6. **Cook the Plov:**
– Pour the water over the rice gently. The water should rise about an inch above the rice. Bring the mixture to a boil, then reduce the heat to low.
– Cover the pot with a tight-fitting lid and let the plov simmer for about 20-25 minutes, or until the rice is fully cooked and has absorbed all the water.
7. **Finishing Touches:**
– If using raisins, sprinkle them on top of the cooked plov and cover the pot again. Let it sit for an additional 10 minutes to allow the flavors to meld together.
8. **Serve:**
– Gently fluff the plov with a fork to mix the layers slightly. Serve hot, with the garlic cloves distributed throughout the dish.
Enjoy your traditional Uzbek Plov, a dish that brings the warmth and hospitality of Uzbek cuisine to your table!
The source of the article is from the blog mivalle.net.ar