Plov
User Reviews
4.8
18 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
8 people
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Course
Main Course
Plov
Report
Uzbek plov differs from other preparations in that rice is simmered in a broth of meat and vegetables called zirvak until the liquid evaporates.
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Ingredients
- 2 lb leg of lamb (boneless ), cut into 2-inch cubes
- 2 cups basmati rice
- 2 heads garlic (whole)
- 2 large onions , thinly sliced
- 4 large carrots , cut into thin matchsticks
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 teaspoon whole black peppercorns
- ½ cup barberry (zereshk)
- 2 cups boiling water (or vegetable broth)
- 2 tablespoons salt
- 2 tablespoons oil
Instructions
- Place the basmati rice in a large bowl and cover with hot water. Set aside.
- Wash the garlic heads. Cut the top of the heads (¼ inch / 5 mm). Set aside.
- Toast cumin, coriander seeds and peppercorns in a pan for a few minutes.
- Grind in a mortar or spice grinder. Set aside.
- Heat oil in a pan over high heat. Add the lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Remove the lamb pieces and set aside.
- Stir in onions and cook, until onion is soft and golden, about 10 minutes.
- Stir in carrots and cook, until carrots are tender, about 10 minutes.
- Add the lamb and mix.
- Sprinkle the mixture of cumin, coriander, peppercorns and add the barberries.
- Add the whole garlic heads, stirring to distribute the ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain the basmati rice in hot water. Pour the rice over the lamb mixture in an even layer.
- Slowly pour the boiling water (or vegetable broth). The rice should be covered with about ½ inch of water. Do not stir.
- Season with salt and reduce heat to medium-low. Cover and cook until rice is tender and liquid has been absorbed, about 20 minutes.
- Mix the ingredients as you serve the dish on a platter. Garnish with the garlic heads.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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