Uzbekistan · Cereal and Pasta Dishes
Plov (Uzbek Pilaf)
The king of Central Asian cuisine: a fragrant pilaf of long-grain rice cooked with slow-fried lamb, golden carrots, whole garlic heads and cumin in a large kazan.
Ingredients
- long-grain rice devzira or basmati1000 g
- lamb or beef950 g
- vegetable oil375 ml
- carrots600 g
- medium onions2 piece
- chickpeas optional100 g
- raisins100 g
- whole garlic heads3 piece
- dried barberry1 tbsp
- cumin0.5 tbsp
- salt2 tbsp
Method
- 1Soak chickpeas in cold water for 24 hours. Cut carrots into thin julienne strips. Slice onions into half-rings. Wash the rice thoroughly (at least 3 times) then soak in cold lightly salted water for 2–3 hours. Cut meat into 60–80 g pieces.
- 2Heat oil in a large kazan until it begins to smoke slightly. Add onions and fry, stirring constantly, until amber. Add meat and fry until a deep golden crust forms. Add carrots and cook 10–15 minutes, stirring continuously.
- 3Pour in just enough boiling water to cover the contents. Add salt, chickpeas, whole unpeeled garlic heads (just the outer papery layer removed), and all spices except raisins. Simmer on low heat covered for 15–20 minutes.
- 4Carefully spread the rice in an even layer over the zirvak base. Pour boiling water in a thin stream so it stands 1.5–2 cm above the rice surface. Cook uncovered on high heat until the water evaporates.
- 5Add raisins. Gently fold the rice — only the top layer, without disturbing the meat and carrots below. Mound it into a dome, poke several holes through to the bottom and add 2–3 tbsp of boiling water. Cover tightly and steam on the lowest possible heat for 30–45 minutes.