Plov (Uzbek Rice with Lamb)

Name: Plov (Uzbek Rice with Lamb)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Ingredients: 600 g long-grain rice (preferably devzira or basmati); 800 g bone-in lamb shoulder or leg; 150 ml cottonseed oil or neutral vegetable oil; 3 pcs yellow onions; 600 g carrots; 2 pcs garlic; 700 ml water; 2 tsp cumin seeds; 1 tsp ground coriander; 2 tbsp dried barberries (zereshk); to taste salt; to taste black pepper; 1 pcs dried chili pepper; 50 g lamb fat (kurdyuk) or extra oil

Plov is the crown jewel of Uzbek cuisine — a fragrant, slow-cooked pilaf of tender lamb, sweet carrots, and long-grain rice infused with cumin, barberries, and golden fried onions. Made in a traditional kazan (heavy-bottomed pot), this one-pot dish is deeply satisfying and built on layers of flavor that develop over a long, unhurried cook.

Ingredients

600 g long-grain rice (preferably devzira or basmati)
800 g bone-in lamb shoulder or leg
150 ml cottonseed oil or neutral vegetable oil
3 pcs yellow onions
600 g carrots
2 pcs garlic
700 ml water
2 tsp cumin seeds
1 tsp ground coriander
2 tbsp dried barberries (zereshk)
to taste salt
to taste black pepper
1 pcs dried chili pepper
50 g lamb fat (kurdyuk) or extra oil

Instructions

Soak the rice in warm salted water for at least 30 minutes. Meanwhile, cut the lamb into 4–5 cm chunks, slice the onions into thin half-rings, and julienne the carrots into long matchsticks roughly 5 cm long and 3–4 mm thick. Do not grate the carrots — the texture is essential.
Heat a large, heavy-bottomed pot (kazan, Dutch oven, or cast-iron pot) over high heat. Add the oil (and diced lamb fat if using) and heat until shimmering and just beginning to smoke — about 200°C. If using lamb fat, render it until golden, then remove the cracklings.
Add the sliced onions to the hot oil and fry over high heat, stirring frequently, until they turn deep golden-brown — almost caramelized. This step is crucial: the darker the onions, the richer the color of the finished plov. This takes about 10–12 minutes.
Add the lamb chunks to the pot in a single layer (work in batches if needed). Sear over high heat without stirring for 3–4 minutes until a deep brown crust forms, then stir and brown all sides. Season generously with salt and black pepper.
Add the julienned carrots on top of the meat in an even layer. Do not stir immediately — let them steam and soften for 3 minutes, then gently fold them into the meat and onion mixture. Fry together for another 7–8 minutes until the carrots are tender and lightly golden.
Pour in the boiling water to cover the meat and carrots by about 1 cm (approximately 500–600 ml). Add the whole dried chili pepper (if using), 1 tsp cumin seeds, ground coriander, and barberries. Stir to combine. This fragrant broth base is called the zirvak. Reduce heat to medium-low and simmer uncovered for 25–30 minutes until the lamb is nearly tender and the broth is well-seasoned. Taste and adjust salt — the zirvak should be slightly saltier than you'd want to eat, as the rice will absorb the excess.
Drain the soaked rice thoroughly. Using a slotted spoon, distribute the rice evenly over the zirvak — do not stir. Gently level the surface. Nestle the two whole heads of garlic into the rice, pressing them in slightly. Sprinkle the remaining 1 tsp of cumin seeds over the top.
Pour the remaining boiling water (about 100–150 ml) over the back of a slotted spoon onto the rice surface so as not to disturb the layers. The water should just barely cover the rice by 1 cm. Increase heat to high and cook uncovered until almost all the surface liquid has been absorbed and the rice looks dry on top — about 10–12 minutes.
Once the surface liquid is absorbed, use the handle of a wooden spoon to poke 6–8 deep holes through the rice all the way to the bottom of the pot — this allows steam to circulate evenly. Gather the rice into a gentle mound in the center of the pot. Reduce heat to the absolute minimum, cover the pot tightly with a lid (wrap it with a clean kitchen towel for an even tighter seal), and steam on very low heat for 25–30 minutes.
Remove from heat and let the plov rest, still covered, for 10 minutes. Do not rush this step — the rest allows the rice to finish steaming and the bottom crust (called kazmag) to set. Remove the lid and gently transfer the rice to a large serving platter: first scoop out the rice onto the platter, then arrange the lamb pieces and carrots on top. Place the softened whole garlic heads on top as a garnish. Serve immediately, traditionally with a simple tomato and onion salad and hot green tea.