Uzbek Lamb Plov PilafFrom crainny 5 years ago
- 4 cups long grain rice, I use Basmati, which is sold in burlap sacks at health food stores or farmer markets shopping list
- 4 large carrots shopping list
- 4 large onions shopping list
- 2 lbs lamb meat - preferably leg or shoulder with some fat on it shopping list
- 1/4 cup melted lamb fat or vegetable oil shopping list
- 8 cups boiling water shopping list
- 3 heaping tbsp coarse salt shopping list
- 2 tsp black pepper shopping list
- 3 tbsp ground coriander shopping list
- 3 tbsp ground cumin shopping list
- 1/2 tbsp paprika shopping list
- 1/2 tsp turmeric or a pinch of saffron for color shopping list
- 1/2 tbsp tarragon shopping list
- 1/4 cup dried barberries (optional) shopping list
- 1 large head of garlic, un-peeled shopping list
How to make it
- Rinse rice in cold water at least 7 times, pouring out all the water completely after each rinse; set aside
- Boil water in a saucepan and add 2 tbsp salt to it; set aside
- Cut up the lamb into 1 to 1-1/2 inch cubes.
- Half and slice the onions 1/4 inch slices
- Half lengthwise and slice or julienne the carrots
- If you have fatty lamb pieces use those for melting out the fat, if not, use vegetable oil instead.
- In a heavy bottom large pot or dutch oven heat the oil, or brown the fatty lamb pieces to get the fat out over high heat, until fat is smoky (but not burning)
- Toss in all of the lamb and continue browning on all sides until pleasantly brown and stops sticking to the bottom.
- You can either remove the meat now, or continue with the meat on the bottom.
- Reduce heat to medium
- Toss in onions and cook in fat until translucent, about 5-7 minutes, frequently stirring them
- Toss in carrots, continue stirring
- Add some of the remaining salt and half of the black pepper and paprika at this point
- If you removed the meat earlier, now add it back and sprinkle some of the coriander and cumin over.
- Stir for another 2-3 minutes
- Fold out all the rice over the meat, onions and carrots, spread it evenly, don't stir
- Make a hole in the rice with a handle of a wooden spoon, and pour the water through that hole slowly, taking care not to disturb the bottom ingredients.
- Water should cover the rice by not more than 1/2 inch. Better under-water it than over-water.
- Reserve the remaining water, if you have any.
- Leave the heat at medium
- Cover the pot tightly and let rice steam through for about 15 minutes without opening the pot
- After 15 minutes toss in the remaining spices and salt. Cover again and keep steaming
- Cut the top off the garlic head, slightly exposing the garlic cloves. You'll need to use some effort to do it.
- Stick the garlic head (exposed side down) into the middle of the steaming plov, about 3/4 way and cover again.
- Steam for another 10 minutes or so.
- Check plov once in a while for doneness - the top grains should be slightly firm, and the bottom ones - well done, but not mushy.
- All water should evaporate, but not burn.
- If you feel your plov is not done yet, but water is gone, make holes in the plov with the handle of the wooden spoon - all the way through to the bottom, and pour remaining salty water into those holes. Don't abuse this technique, because it's very easy to overcook the plov this way. Use very little water at a time.
- Remove from heat and stir with wooden spoon, bringing the bottom ingredients up to the surface.
- Rice should be slightly sticky, but all grains should easily separate and not be easily mashed with a spoon. Meat should be tender and juicy, and vegetables should be all very tender.
- Enjoy plov with pomegranate salad, if you are up for it
The Cookcrainny Prattville, AL
The Rating3 people
It was great!! Really authentic. My mother is from Uzbekistan, so I had this dish many times with my relatives. However, my mom never makes it, so I didn't have a recipe. This one worked from the first time and it felt authentic. Thanks for sharing.<...moreCeca in Rochester loved it
This looks great and sooo sophisticated. I cook plov from simpler ingredients, in fact, I only use four: beef, rice, onions, and carrots. Well, and water of course. I heat "kazan" or a dutch oven (or if you have neither, regular deep roast ...moreais85 in loved it
Just made this using beef & pork loin and basmati rice. I was happy the recipe called for tarragon, because I have some and not many dishes require it. Came out great! Very good instructions, too, thank you!k2legacy in loved it
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