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Uzbek Plov (Lamb and Rice Pilaf)
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Prep Time:
20 minutes
20 minutes
Cook Time:
100 minutes
100 minutes
Total Time:
120 minutes
120 minutes
Tender spiced lamb cooked with fragrant rice and whole garlic heads in a mouthwatering Central Asian-inspired meal.
Ingredients:
- 2 cups basmati rice
- 4 heads garlic, whole
- 2 pounds boneless leg of lamb, cut into 3-inch pieces
- 2 large onions, thinly sliced
- 5 large carrots, coarsely grated
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seed
- 0.5 cup fresh barberries
- 1 teaspoon whole black peppercorns
- 2 cups boiling water to cover
- 2 tablespoons salt
Instructions:
- Place basmati rice in a large bowl and soak with warm water. Wash heads of garlic and set aside.
- In a hot dutch oven or large skillet, cook lamb in vegetable oil until evenly browned, about 10 minutes. Add onions and cook until softened and browned. Mix in carrots and cook until softened. Sprinkle with cumin, coriander, barberries, and peppercorns. Add whole garlic heads and stir well. Reduce heat, cover, and simmer for 30 minutes.
- Rinse basmati rice with hot water and drain. Layer the cleaned rice over the lamb mixture evenly in the pot. Carefully pour in the boiling water, ensuring the rice is covered with about 3/4 inch of water. Resist the urge to stir. Sprinkle salt, lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, approximately 20 minutes. Gently mix the rice and lamb before serving with the garlic heads on top.