Plov (Uzbek Lamb Rice)

Name: Plov (Uzbek Lamb Rice)
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Turkish
Ingredients: 1 kg bone-in lamb shoulder or leg; 500 g devzira rice or long-grain parboiled rice; 150 ml cottonseed or sunflower oil; 100 g lamb tail fat (kurdyuk); 3 pcs yellow onion; 600 g carrots; 2 pcs whole garlic head; 2 pcs whole dried hot chili pepper; 2 tsp cumin seeds (zira); 1 tsp ground coriander; 0.5 tsp ground turmeric; 1 tbsp barberries (zereshk); to taste salt; to taste black pepper; 900 ml boiling water

Plov is the crown jewel of Uzbek cuisine — a fragrant, hearty one-pot rice dish slow-cooked with tender lamb, sweet carrots, and whole garlic in a richly spiced broth. Every grain of rice absorbs the golden, cumin-scented fat, making this dish impossibly satisfying and deeply aromatic.

Ingredients

1 kg bone-in lamb shoulder or leg
500 g devzira rice or long-grain parboiled rice
150 ml cottonseed or sunflower oil
100 g lamb tail fat (kurdyuk)
3 pcs yellow onion
600 g carrots
2 pcs whole garlic head
2 pcs whole dried hot chili pepper
2 tsp cumin seeds (zira)
1 tsp ground coriander
0.5 tsp ground turmeric
1 tbsp barberries (zereshk)
to taste salt
to taste black pepper
900 ml boiling water

Instructions

Rinse the rice in several changes of cold water until the water runs almost clear. Place in a bowl, cover with warm salted water, and soak for 30 minutes. Drain just before use. Meanwhile, pat the lamb pieces completely dry with paper towels and season generously with salt and black pepper. Cut carrots into neat julienne strips by hand — never grate them, as the texture is essential.
Heat a large cast-iron kazan (or heavy Dutch oven) over high heat until smoking hot. Add the oil (and lamb fat if using). If using lamb fat, render it until the cracklings are golden, then remove them — they are a cook's snack. The oil should be very hot and almost smoking (around 200 °C). Carefully add the lamb pieces in a single layer. Do not stir — let them sear undisturbed for 4–5 minutes per side until deeply browned. Sear in batches if needed to avoid steaming. Remove browned lamb and set aside.
Reduce heat to medium-high. Add the sliced onions to the same oil and fry, stirring constantly, for 10–12 minutes until they turn deep golden-brown. Do not rush this step — the colour of the plov depends on properly caramelised onions.
Return the seared lamb to the pot. Add the julienned carrots on top of the lamb in an even layer — do not stir yet. Cook for 5 minutes, then stir and fry everything together for another 7–8 minutes until the carrots soften and begin to caramelise at the edges.
Add the crushed cumin seeds, ground coriander, and turmeric. Stir to coat everything in the spices and fry for 1 minute until fragrant. Pour in enough boiling water to cover the meat and carrots by about 3 cm (roughly 600 ml). Push the whole garlic heads and whole dried chili peppers into the broth. Season with salt — the broth should taste slightly saltier than you want the finished dish, as the rice will absorb it. Bring to a vigorous boil, then reduce heat and simmer uncovered for 25–30 minutes until the lamb is nearly tender and the broth is deeply flavourful. This layered meat-and-carrot base is called zirvak.
Taste the zirvak and adjust salt. Scatter the barberries (if using) over the top. Drain the soaked rice and spread it in an even layer over the zirvak using a slotted spoon — do not stir. Gently pour the remaining boiling water over the back of the spoon so as not to disturb the layers; the water should just cover the rice by about 1–1.5 cm. Increase heat to high and cook uncovered until nearly all the surface water has been absorbed and the rice looks dry on top, about 10–12 minutes.
Once the surface water is absorbed, use the handle of a wooden spoon to poke 5–6 holes through the rice down to the bottom of the pot — this releases steam evenly. Partially bury the garlic heads in the rice. Reduce heat to the absolute minimum, cover the pot tightly with a lid (place a clean kitchen towel under the lid to absorb excess steam), and steam for 25 minutes. Do not lift the lid during this time.
Turn off the heat and let the plov rest, still covered, for 10 minutes. Then carefully remove the lid. Remove the whole garlic heads and chili peppers and set aside. Using a large flat spoon or spatula, gently turn the plov from the bottom up onto a large warm serving platter (lyagan), mixing the layers as you go so the rice, carrots, and lamb are evenly distributed. Place the whole garlic heads and chilies on top as a garnish. Serve immediately with a simple tomato and onion salad.