Uzbek plov
An Uzbek pilaf of lamb, rice, carrots and onion, seasoned with cumin and coriander. Serves 6; the rice is soaked overnight and hands-on preparation takes an estimated 20 minutes.
Plov is cooked in one pot: first brown the onion and lamb, then add the carrots and spices, and cook the rice on top of the meat. Allow about 20 minutes of hands-on preparation, in addition to soaking the rice overnight, about 60 minutes of cooking and 15 minutes of resting.
Ingredient allergens
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Method
- 01
Rinse and soak the rice
Rinse the rice until the water runs clear and leave it to soak overnight. Drain it before cooking. Thinly slice the onions, julienne the carrots and cut the lamb into chunks.
Ready to continue when: The rice is drained, and the onions, carrots and lamb are prepared.
- 02
Brown the onion
Heat the vegetable oil in a large pot. Add the onions and cook over high heat until soft and golden, about 5 minutes.
Ready to continue when: The onions are soft and golden.
5 min - 03
Brown the lamb and cook the carrots
Add the lamb to the pot and brown it on all sides for about 5–7 minutes. Add the carrots and cook for about 5 minutes, stirring occasionally.
Ready to continue when: The lamb is browned on the outside and the carrots have cooked for about 5 minutes.
17 min - 04
Add the spices and garlic
Add the cumin, ground coriander and salt; stir for 1–2 minutes to release their aroma. Place the whole unpeeled garlic in the centre of the rice when you add it in the next step.
Ready to continue when: The spices are fragrant and the salt is incorporated into the base.
2 min - 05
Add the rice and cook the plov
Spread the drained rice evenly over the meat and vegetables without mixing it in. Place the whole garlic head in the centre. Pour in ¾ cup of water and add enough more to cover the rice by about 2 cm. Bring to a boil, lower the heat, cover and simmer for 25–30 minutes. If liquid remains, continue cooking until it is absorbed.
Ready to continue when: The rice is tender and the liquid is absorbed; no free water is visible on the surface.
30 min - 06
Rest and serve
Remove the pot from the heat and let the plov rest for 15 minutes. Fluff the rice with a fork and gently combine it with the meat and vegetables before serving.
Ready to continue when: The plov has rested for 15 minutes and the rice separates when gently mixed.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.