COPPER🇹🇯 Tajikistan
Plov recipe
Savor the rich flavors of this traditional Tajik dish.
Ingredients
- 400 g rice
- 500 g lamb
- 200 g carrots
- 150 g onion
- 5 garlic
- 2 tsp cumin
- 1 tbsp salt
- 100 ml vegetable oil
How to make Plov
- Measure and prepare 400 g of rice, 500 g of lamb, 1 onion, 200 g of carrots, and 2 cloves of garlic. Rinse the rice thoroughly.
- In a large pot, heat 3 tablespoons of vegetable oil over medium heat until shimmering, about 2 minutes.
- Finely chop the onion and add it to the pot, sauté until golden for about 5 minutes.
- Cut the lamb into bite-sized pieces and add it to the pot, cooking until browned on all sides, about 8-10 minutes.
- Grate the carrots and add them to the pot along with 2 minced garlic cloves, stirring and cooking for an additional 5 minutes.
- Season the mixture with 1 teaspoon of cumin and 1 tablespoon of salt, stirring to combine.
- Pour enough water into the pot to cover the meat, bringing it to a simmer.
- Gently add the 400 g of rinsed rice to the pot, mixing it in carefully to minimize breaking the grains.
- Cover the pot and cook on low heat for about 20-25 minutes, until the rice is tender and the water is absorbed.
- Remove from heat and let the dish rest covered for 5 minutes before serving.
- Fluff the rice with a fork and serve the plov warm on a platter.
What is Plov?
Plov is a traditional dish from Tajikistan, simmered in one pot, and takes about 90 minutes from start to finish. It is built around lamb, rice and carrots. The recipe below uses 8 ingredients and is written out step by step.
How long does Plov take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 16 dishes built on lamb. The method runs to 11 steps, the longest being 20 minutes.
Any tips for making Plov?
Letting the lamb brown deepens the flavor of the dish.
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