Heidi Shaw
@heish99
Uzbek Lamb Plov (Rice Pilaf)
A traditional Uzbek dish featuring tender lamb, aromatic spices, and fluffy basmati rice, topped with whole garlic heads for a unique flavor. Perfect for gatherings and special occasions.
Details
- Cuisine:middle-eastern
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:12
- Views:8
Recipe Information
- Prep time25 min.
- Cook time1 min.
- Total time26 min.
- Servings8
Ingredients
- 2 cups
- 4
- 1/2 cup
- 2 pounds
- 2
- 5
- 1/2 cup
- 2 tablespoons
- 2 tablespoons
- 1 teaspoon
- 2 cups
- 2 tablespoons
Cooking Instructions
Follow our step-by-step guide on how to make Uzbek Lamb Plov (Rice Pilaf).
Step 1
Begin by rinsing the basmati rice in a large bowl with warm water, then set it aside to soak and absorb the flavors.
Step 2
While the rice is soaking, wash the whole heads of garlic and place them aside for later use.
Step 3
In a Dutch oven or a spacious skillet, heat vegetable oil over high heat until it shimmers and begins to smoke.
Step 4
Carefully add the lamb pieces to the hot oil, cooking them while turning occasionally until they achieve a rich, golden-brown color, which should take about ten minutes.
Step 5
Next, introduce the sliced onions to the pot, allowing them to soften and caramelize for another ten minutes.
Step 6
Stir in the grated carrots, continuing to cook and stir until they become tender, which will take approximately ten minutes.
Step 7
Now, mix in the barberries, cumin seeds, coriander seeds, and black peppercorns, then gently nestle the whole heads of garlic into the mixture, ensuring everything is well combined.
Step 8
Lower the heat to medium, cover the pot, and let it simmer for thirty minutes, allowing the flavors to meld beautifully.
Step 9
While the lamb is cooking, rinse the soaked basmati rice under hot water and drain it thoroughly.
Step 10
Once the lamb mixture is ready, layer the drained rice evenly over the top.
Step 11
Carefully pour in two cups of boiling water, ensuring the rice is submerged by about three-quarters of an inch.
Step 12
Avoid stirring the rice at this stage.
Step 13
Season the dish with salt, reduce the heat to medium-low, cover, and let it cook until the rice is tender and the liquid has been absorbed, which should take around twenty minutes.
Step 14
When the cooking time is up, gently fluff the rice and lamb together, serving it with the whole garlic heads perched on top, adding a delightful touch to your dish.
Step 15
Enjoy the aromatic blend of flavors that will transport you to a cozy kitchen filled with warmth and comfort.