John Washington
Uzbek Plov: A Hearty and Flavorful Rice Pilaf with Lamb and Carrots
Uzbek Plov, also known simply as Plov, is a traditional rice dish from Uzbekistan that is celebrated for its rich flavors and hearty ingredients. It is often served during family gatherings and special occasions. The dish incorporates tender lamb, fragrant rice, succulent carrots, and a blend of spices that create a harmonious and aromatic meal. Uzbek Plov is not just a dish, but a culinary experience that brings people together over a shared appreciation for delicious food.
Ingredients:
– 2 cups of long-grain rice (preferably Basmati)
– 1 lb (450g) boneless lamb shoulder or leg, cut into 1-inch cubes
– 2 large carrots, julienned
– 1 large onion, finely chopped
– 4 cups of water
– 1/2 cup of vegetable oil
– 1 bulb of garlic, unpeeled
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 1 teaspoon ground turmeric
– 1/2 teaspoon black pepper
– 1 teaspoon salt (or to taste)
– 1/2 cup of chickpeas, soaked overnight (optional)
– Fresh cilantro for garnish (optional)
Instructions:
1. Prepare the Rice:
– Rinse the rice under cold water until the water runs clear. Soak the rice in a bowl of water for 30 minutes, then drain.
2. Cook the Lamb:
– In a large, heavy-bottomed pot or a traditional Uzbek kazan, heat the vegetable oil over medium-high heat.
– Add the lamb cubes and cook until they are browned on all sides. Remove the lamb from the pot and set aside.
3. Sauté the Vegetables:
– In the same pot, add the chopped onion and sauté until it becomes translucent and slightly caramelized.
– Add the julienned carrots and continue to cook until they become tender.
4. Add Spices:
– Return the browned lamb to the pot and mix well with the onions and carrots.
– Add the ground cumin, coriander, turmeric, black pepper, and salt. Stir thoroughly to combine the spices with the lamb and vegetables.
5. Incorporate the Rice and Chickpeas:
– Gently layer the soaked and drained rice over the lamb and vegetable mixture.
– If using, add the soaked chickpeas.
6. Prepare for Steaming:
– Pour 4 cups of water over the rice, ensuring the water level is about 1 inch above the rice. Do not stir the mixture.
– Place the unpeeled bulb of garlic in the center of the rice.
7. Cook the Plov:
– Bring the pot to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the Plov simmer for about 30 minutes, or until the rice is fully cooked and the water has been absorbed.
– Once the rice is cooked, turn off the heat and let the Plov rest for about 10 minutes.
8. Serve:
– Remove the garlic bulb and discard.
– Gently fluff the rice with a fork and mix in the lamb and vegetables from the bottom.
– Transfer the Plov to a serving dish and garnish with fresh cilantro if desired.
Uzbek Plov is best enjoyed hot and fresh, often accompanied by a side salad or pickled vegetables. This delightful dish is sure to impress with its rich flavors and satisfying texture. Enjoy your culinary journey to Uzbekistan!
