Plov

Central Asian rice pilaf

Plov

This classic Central Asian dish is sure to be crowd pleaser. Called the king of the table in the region, it is at the heart of weddings, ceremonies and holidays as well as weekday meals. Fluffy rice, tender lamb and dried fruit create a perfect balance between sweet and salty. Many versions of Plov exist, this version is more classic one from Uzbekistan.

⏰Prep Time: 25min ⏲️Cooktime: 40 min 🍽️Servings: 4

Ingredients:

Directions:

• Prepare all the ingredients:
  Wash the rice until the water becomes clear and soak it in cold water for 20 minutes.
  Slice the onions finely.
  Slice the carrots into large sticks by cutting thick slices on a bias and then slicing them into sticks.
• In a deep pan (such as a wok or qazan) on high heat add the oil and let it come up to temperature.
• When the oil is hot enough add the lamb and fry on each side until it becomes a nice brown color.
• At this point add some salt and follow by the sliced onions
• Fry the onions until they become golden and then add the spices (cumin and turmeric) so they can bloom in the oil.
• Add the sliced carrots and raisins and stir fry for 2 minutes or until they start to soften slightly then add the garlic bulb.
• Add 2 1/2 cups of hot water and add the rice in a dome shape on top of the lamb and carrot mixture.
• Once the water comes to a boil add a plate on top of the rice and turn to low heat and steam for 15-20 minutes.
• From time to time check on the rice and add some water if necessary and mix the rice dome and reshape for even cooking.
• Once the rice is completely cooked serve it on a plate with some boiled quail eggs ans the pickled chilies as well as with Achikchuck (tomato salad) and Tandyr Non