Plov recipe

A cauldron rice dish where the rice is laid over a long-simmered meat and carrot base and steamed without ever being stirred.

2 hours and 15 minutesmedium9 ingredients

Ingredients

• 500 g long grain rice
• 800 g lamb shoulder
• 500 g carrot
• 2 onions
• 1 garlic
• 5 g cumin seeds
• 150 ml vegetable oil
• 10 g salt
• 2 g black pepper

How to make Plov

1. Rinse 500 g of long grain rice under cold water until it runs clear, then soak it for 30 minutes.
2. Heat 150 ml of oil in a kazan or heavy cast-iron pot until it just smokes, then brown 800 g of cubed lamb shoulder for 10 minutes.
3. Add 2 sliced onions and cook 5 minutes, then add 500 g of carrots cut into thick matchsticks, never grated, and cook 5 minutes more.
4. Pour in 700 ml of hot water with 10 g of salt, 2 g of cumin seeds and 2 g of black pepper, and let this zirvak simmer uncovered for 35 minutes.
5. Push 1 whole unpeeled garlic bulb down into the zirvak.
6. Drain the rice and spread it in an even layer over the meat. Do not stir. Add hot water until it covers the rice by 1.5 cm.
7. Boil hard and uncovered until the surface water is absorbed and the rice shows through, 15 to 20 minutes.
8. Mound the rice into a dome, poke 5 holes down to the bottom with a spoon handle, cover tightly and steam on the lowest heat for 20 minutes.
9. Rest 10 minutes, then turn the pot out onto a platter so the rice sits under the meat and the garlic bulb.

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