Uzbek Plov with Lamb and Carrots
Uzbek Lamb Plov
A hearty Uzbek rice pilaf with tender lamb, sweet carrots, onions, cumin, garlic, and separate grains of rice steamed over a rich lamb base.
Uzbek plov is built in layers: browned lamb, softened onions, generous carrots, warm cumin, and rice that steams gently over the savory base. The finished dish should be rich without being greasy, with grains that stay separate and carrots that sweeten the whole pot.
The key step is making a strong zirvak, the lamb and vegetable base that seasons the rice from below. Browning the lamb first gives the pot depth, while cutting the carrots into sturdy matchsticks keeps them present after the long simmer.
Long-grain rice works well for a home version because it cooks evenly and stays fluffy when rinsed thoroughly. Once the rice goes in, avoid stirring until the end so the layers cook properly and the grains do not turn mushy.
Serve plov straight from the pot on a wide platter, lifting the lamb and carrots through the rice just before serving. A simple tomato salad, sliced radishes, or plain yogurt makes a clean contrast to the cumin-scented rice.
Nutrition (per serving)
Directions
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1
Rinse the rice in several changes of cool water until the water runs mostly clear, then soak it in fresh cool water while preparing the lamb and vegetables.
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2
Heat the oil in a heavy Dutch oven or kazan over medium-high heat. Add the lamb in a single layer and brown it well on several sides, about 8 minutes total.
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3
Add the onions and cook, stirring often, until they soften and turn golden at the edges, 7 to 9 minutes.
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4
Stir in the carrots, cumin, coriander, salt, and black pepper. Cook until the carrots start to soften but still hold their shape, about 8 minutes.
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5
Pour in 2 cups of the hot water, nestle the whole garlic head into the center, reduce the heat to medium-low, cover, and simmer the lamb base for 30 minutes.
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6
Drain the rice and spread it evenly over the lamb and carrots without stirring it into the base. Sprinkle the barberries over the rice.
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7
Pour in enough of the remaining hot water to cover the rice by about 1/2 inch. Increase the heat to medium-high and cook uncovered until the water level drops to the surface of the rice, 8 to 10 minutes.
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8
Use the handle of a spoon to poke several holes down through the rice, then cover the pot tightly, reduce the heat to low, and steam for 20 minutes.
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9
Turn off the heat and let the covered pot rest for 10 minutes. Remove the garlic, fluff the rice gently, and fold the lamb and carrots up through the grains.
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10
Transfer the plov to a wide serving platter, squeeze a few softened garlic cloves over the rice if desired, and serve hot.
Ingredients
- Long-grain rice:3 cups
- Boneless lamb shoulder, cut into 1 1/2-inch pieces:2 lb
- Vegetable oil:1/3 cup
- Yellow onions, thinly sliced:2
- Carrots, cut into thick matchsticks:1 1/2 lb
- Garlic head, outer papery layers removed:1
- Ground cumin:2 tsp
- Coriander seeds, lightly crushed:1 tsp
- Dried barberries:2 tbsp
- Kosher salt:2 1/2 tsp
- Black pepper:1/2 tsp
- Hot water:4 cups
Tips & Notes
- Rinsing the rice thoroughly is the best way to keep the grains separate after steaming.
- Cut carrots by hand into sturdy pieces rather than grating them, so they keep texture in the finished plov.
- If the rice tastes firm after steaming, sprinkle in a few tablespoons of hot water, cover again, and cook on low for 5 more minutes.
- Dried barberries add a traditional tart accent, but the plov still works without them.
