Plov

Name: Plov
Prep time: 20 min
Cook time: 90 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Uzbekistan
Ingredients: 800g lamb shoulder, cubed; 500g short-grain rice; 4 carrots, julienned; 2 onions, sliced; 150ml cottonseed or sunflower oil; 1 head garlic, whole; 1 tsp cumin; 1 tsp coriander; salt to taste

Uzbekistan

UNESCO recognised Uzbek plov as intangible cultural heritage. Making it for a wedding is a male rite of passage.

The great rice dish of Central Asia — lamb, carrots and onion cooked in cottonseed oil and simmered with rice. Uzbekistan's national dish, made by men over open fire.

Prep

20 mins

Cook

90 mins

Difficulty

Medium

Calories

385 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

800glamb shoulder, cubed

500gshort-grain rice

4carrots, julienned

2onions, sliced

150mlcottonseed or sunflower oil

1 headgarlic, whole

1 tspcumin

1 tspcoriander

saltto taste

Method

Heat oil in a kazan or large heavy pot until smoking. Brown lamb.

Add onion. Cook until golden. Add carrot. Cook 15 minutes.

Add cumin, coriander and water to cover. Simmer 30 minutes.

Wash rice and add on top. Do not stir. Push in whole garlic head. Add water to cover rice.

Cover and cook 30 minutes on low. Rest 15 minutes before mixing.

Chef's Tip

Do not stir the rice layer during cooking — steam must circulate from below.

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Plov

Ingredients

Method

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