Uzbeki Plov
Serves 1
Directions
- 1Wash the rice multiple times until the water runs clear.
- 2Wash the rice multiple times until the water runs clear.
- 3Wash the rice multiple times until the water runs clear.
- 4Soak the rice in water.
- 5Soak the rice in water.
- 6Soak the rice in water.
- 7Cut the lamb shoulder roast into pieces.
- 8Cut the lamb shoulder roast into pieces.
- 9Cut the lamb shoulder roast into pieces.
- 10Season the lamb pieces with salt, pepper, and cumin.
- 11Season the lamb pieces with salt, pepper, and cumin.
- 12Season the lamb pieces with salt, pepper, and cumin.
- 13Mix the seasoning thoroughly into the lamb.
- 14Mix the seasoning thoroughly into the lamb.
- 15Mix the seasoning thoroughly into the lamb.
- 16Finely chop the lamb fat.
- 17Finely chop the lamb fat.
- 18Finely chop the lamb fat.
- 19Add the chopped lamb fat to a pan.
- 20Add the chopped lamb fat to a pan.
- 21Add the chopped lamb fat to a pan.
- 22Render the lamb fat until it's crispy and releases its oil.
- 23Render the lamb fat until it's crispy and releases its oil.
- 24Render the lamb fat until it's crispy and releases its oil.
- 25Remove the crispy fat pieces from the pan.
- 26Remove the crispy fat pieces from the pan.
- 27Remove the crispy fat pieces from the pan.
- 28Sear the lamb pieces in the rendered lamb fat until browned on all sides.
- 29Sear the lamb pieces in the rendered lamb fat until browned on all sides.
- 30Sear the lamb pieces in the rendered lamb fat until browned on all sides.
- 31Add sliced onions to the pan with the lamb and cook until caramelized.
- 32Add sliced onions to the pan with the lamb and cook until caramelized.
- 33Add sliced onions to the pan with the lamb and cook until caramelized.
- 34Add sliced carrots to the pan.
- 35Add sliced carrots to the pan.
- 36Add sliced carrots to the pan.
- 37Season the carrots and onions with salt and cumin.
- 38Season the carrots and onions with salt and cumin.
- 39Season the carrots and onions with salt and cumin.
- 40Pour water into the pan, ensuring the ingredients are submerged.
- 41Pour water into the pan, ensuring the ingredients are submerged.
- 42Pour water into the pan, ensuring the ingredients are submerged.
- 43Add a whole head of garlic, jalapeños, and chickpeas to the simmering liquid.
- 44Add a whole head of garlic, jalapeños, and chickpeas to the simmering liquid.
- 45Add a whole head of garlic, jalapeños, and chickpeas to the simmering liquid.
- 46Let it simmer uncovered until the lamb is tender and the liquid reduces.
- 47Let it simmer uncovered until the lamb is tender and the liquid reduces.
- 48Let it simmer uncovered until the lamb is tender and the liquid reduces.
- 49Add raisins to the pan.
- 50Add raisins to the pan.
- 51Add raisins to the pan.
- 52Add the soaked rice on top of the meat and vegetables.
- 53Add the soaked rice on top of the meat and vegetables.
- 54Add the soaked rice on top of the meat and vegetables.
- 55Smooth out the rice layer, ensuring it's even.
- 56Smooth out the rice layer, ensuring it's even.
- 57Smooth out the rice layer, ensuring it's even.
- 58Cover the pan and let the rice steam until cooked and separated.
- 59Cover the pan and let the rice steam until cooked and separated.
- 60Cover the pan and let the rice steam until cooked and separated.
- 61Mix all the ingredients in the pan gently.
- 62Mix all the ingredients in the pan gently.
- 63Mix all the ingredients in the pan gently.
- 64Slice green peppers for the side salad.
- 65Slice green peppers for the side salad.
- 66Slice green peppers for the side salad.
- 67Slice onions for the side salad.
- 68Slice onions for the side salad.
- 69Slice onions for the side salad.
- 70Slice tomatoes and add them to a bowl with the sliced green peppers and onions.
- 71Slice tomatoes and add them to a bowl with the sliced green peppers and onions.
- 72Slice tomatoes and add them to a bowl with the sliced green peppers and onions.
- 73Add chopped parsley to the salad ingredients.
- 74Add chopped parsley to the salad ingredients.
- 75Add chopped parsley to the salad ingredients.
- 76Drizzle pomegranate molasses over the salad.
- 77Drizzle pomegranate molasses over the salad.
- 78Drizzle pomegranate molasses over the salad.
- 79Season the salad with salt and pepper.
- 80Season the salad with salt and pepper.
- 81Season the salad with salt and pepper.
- 82Toss the salad ingredients together.
- 83Toss the salad ingredients together.
- 84Toss the salad ingredients together.
- 85Serve the plov with the achik chuchuk salad on the side.
- 86Serve the plov with the achik chuchuk salad on the side.
- 87Serve the plov with the achik chuchuk salad on the side.
- 88Peel and eat a clove of garlic from the plov.
- 89Peel and eat a clove of garlic from the plov.
- 90Peel and eat a clove of garlic from the plov.
- 91Enjoy the plov.
- 92Enjoy the plov.
- 93Enjoy the plov.
Ingredients
- rice
- rice
- rice
- lamb fat
- lamb fat
- lamb fat
- boneless lamb shoulder roast
- boneless lamb shoulder roast
- boneless lamb shoulder roast
- cumin
- cumin
- cumin
- salt
- salt
- salt
- pepper
- pepper
- pepper
- onions
- onions
- onions
- carrots
- carrots
- carrots
- garlic
- garlic
- garlic
- jalapeños
- jalapeños
- jalapeños
- chickpeas
- chickpeas
- chickpeas
- raisins
- raisins
- raisins
- green pepper
- green pepper
- green pepper
- tomatoes
- tomatoes
- tomatoes
- parsley
- parsley
- parsley
- pomegranate molasses
- pomegranate molasses
- pomegranate molasses
Equipment
metal bowlpantongsspatulastrainerknifecutting board
Tips
- For faster cooking, use a boneless lamb shoulder roast.
- Be heavy-handed with the cumin as it's the soul of a good plov.
- Leave the liquid uncovered to reduce and concentrate flavor.
- Serve with achik chuchuk salad for a balanced meal.