Plov – Uzbek lamb pilau
This Uzbek iteration of the more well-known pilau is rich, aromatic and simple to cook. Carrots, onions and lamb shoulder are layered with spices and plenty of rice to create a wonderful warming dish that's perfect for feeding a crowd.
This recipe is taken from Salt and Time by Alissa Timoshkina (Mitchell Beazley, £25). Photography by Lizzie Mayson.
Ingredients
- 500g of rice , traditionally devzira, but arborio or basmati can be used instead
- 100ml of vegetable oil, mild
- 800g of lamb shoulder , boneless and diced
- 2 large onions , thinly sliced into half moons
- 3 carrots , or 4 if they're small, peeled and cut into large batons
- 1 garlic bulb
- 2 tsp cumin seeds , toasted and roughly crushed
- 1 tsp coriander seeds , roughly crushed
- 1/2 tsp chilli powder
- 1/2 tsp freshly ground black pepper
- 1 tbsp of dried barberries
- 1 pinch of saffron
- 1 tbsp of salt , or more to taste
Method
1
Wash the rice under tepid water until the water runs clear of starch,
then soak in warm water while you prepare the rest of the dish
2
Heat up the oil in a cast-iron casserole dish and fry the lamb over
a medium heat until it’s golden on all sides, stirring occasionally.
This should take 10–15 minutes. Add the onions and carrots and
fry for 10 minutes, stirring occasionally. Cover with boiling water
so that the meat and vegetables are fully submerged – the exact
volume of water depends on the size of your casserole
3
Place the garlic bulb in the middle of the casserole and add the
rest of the spices, the barberries and the salt. Do not cover, but
bring to the boil. Then reduce the heat to a minimum and simmer
for 30–40 minutes. This rich golden stock is called zirak, in which
the rice will be cooked at the next stage
4
Drain the rice and add to the casserole in a layer on top, without
mixing the contents of the casserole dish. Gently submerge the rice
in the zirak using a flat slotted spoon. If there isn’t enough liquid,
top it up with more boiling water so that the rice is covered with at
least 1cm of liquid. You can also add more salt at this stage
5
Firmly close the lid and cook over a low heat for 25–30 minutes.
If you notice that the plov is only bubbling away in the centre,
gently push the rice from the edges towards the middle. Serve
upside down on a platter of seasonal vegetables and soft herbs
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Plov – Uzbek lamb pilau
