Uzbek Plov (Lamb and Rice Pilaf)

Spiced lamb is simmered with rice and whole heads of garlic in this Central Asia-inspired dish.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 497 Calories

Ingredients

• 2 tablespoons salt
• 1 teaspoon whole black peppercorns
• 2 cups boiling water to cover
• 2 tablespoons cumin seeds
• 2 cups basmati rice
• 2 large onions, thinly sliced
• 4 heads garlic, whole
• 2 pounds boneless leg of lamb, cut into 3-inch pieces
• 5 large carrots, coarsely grated
• 2 tablespoons coriander seed
• 0.5 cup vegetable oil
• 0.5 cup fresh barberries

Recipe Instructions

Step 1

Place basmati rice in a large bowl; cover with warm water and set aside. Wash whole heads garlic; set aside.

Step 2

Heat vegetable oil in a Dutch oven or large skillet over high heat until smoking. Add lamb; cook, turning occasionally, until evenly browned, about 10 minutes. Stir in onions; cook and stir until softened and browned, about 10 minutes. Stir in carrots; cook and stir until softened, about 10 minutes. Add barberries, cumin, coriander, and peppercorns; drop whole heads garlic into Dutch oven, stirring to evenly distribute. Reduce heat to medium. Cover and cook 30 minutes.

Step 3

Wash and drain basmati rice with hot water; add to Dutch oven in an even layer on top of lamb. Slowly pour in 2 cups boiling water. The rice should be covered with about 3/4-inch water. Do not stir. Season with salt; reduce heat to medium-low. Cover and cook until rice is tender and liquid absorbed, about 20 minutes. Stir rice and lamb together; serve with whole garlic heads on top.