Description
Uzbek lamb plov weaves a rich culinary tapestry of hearty flavors and traditional cooking techniques from Central Asia. Fragrant rice, tender lamb, and caramelized carrots create a soul-warming dish you can savor with each deeply satisfying bite.
Ingredients
Scale
Meat:
- 2 lbs (900 g) lamb or beef (cut into bite-sized pieces)
Base Ingredients:
- 2 ½ cups long-grain rice (Basmati or Uzbek devzira rice, rinsed)
- 3 medium carrots (cut into thin matchsticks)
- 2 large onions (thinly sliced)
- 1 whole head of garlic (left unpeeled, with the top slightly cut off)
Liquid and Seasonings:
- 5 cups water or beef broth
- ½ cup vegetable oil (or lamb fat for authenticity)
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- ½ teaspoon paprika (optional, for color)
- 1 teaspoon turmeric (optional, for a golden hue)
- 2 bay leaves
Instructions
- Gather and prepare ingredients by thoroughly rinsing rice until water becomes transparent, then drain completely. Slice onions into delicate ribbons and transform carrots into slender matchsticks.
- Select a substantial cast-iron pot and heat vegetable oil at medium-high temperature. Introduce lamb or beef, creating a robust caramelized exterior by searing for approximately 6-7 minutes. Transfer meat to a separate plate.
- Within the same cooking vessel, caramelize onions until they transform into a rich golden hue, approximately 5-6 minutes. Incorporate carrots and continue sautéing until they develop a slight tenderness.
- Reintroduce the seared meat into the pot, generously coating with aromatic spices including cumin, coriander, paprika, turmeric, salt, and pepper. Carefully pour water or broth, nestling bay leaves and a complete garlic head into the mixture. Allow the liquid to reach a vigorous boil, then reduce heat and simmer gently for 35-40 minutes until meat becomes remarkably tender.
- Distribute rinsed rice evenly across the meat and vegetable landscape without disturbing the layers. Gently press the garlic head into the rice’s surface. Pour hot water, ensuring it barely covers the rice by a slight margin. Elevate heat to medium-high, allowing liquid to absorb and surface to appear dry.
- Reduce heat, secure pot with a tight-fitting lid, and allow gentle steaming for approximately 20 minutes. After cooking, remove from heat and permit the plov to rest peacefully for 10 minutes before delicately fluffing with a fork, releasing its enticing aromas.
Notes
- Choose high-quality, long-grain rice like basmati or jasmine for the best texture and flavor absorption.
- Ensure the meat is cut into uniform pieces for even cooking and tender results.
- Toasting whole spices before adding ground spices will intensify the aromatic profile of the dish.
- Use a heavy-bottomed pot with a tight-fitting lid to maintain consistent heat and prevent moisture escape.
- For a vegetarian version, replace lamb with hearty vegetables like eggplant, mushrooms, or chickpeas, adjusting cooking times accordingly.
- If lamb is too strong, substitute with chicken thighs or beef chuck for a milder flavor.
- Pat the meat dry before searing to achieve a perfect golden-brown crust and develop deeper flavor.
- Resist the urge to stir the rice while cooking to create that authentic crispy bottom layer called tahdig.
- Use fresh, whole spices when possible to enhance the overall depth and complexity of the dish.
- Allow the plov to rest after cooking, which helps redistribute moisture and makes the rice fluffy and perfectly cooked.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Uzbek
Nutrition
- Serving Size: 6
- Calories: 510
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 100 mg