Uzbeki Plov
Serves 1
Directions
- 1Wash the rice multiple times until the water runs clear.
- 2Soak the rice in water.
- 3Cut the lamb shoulder roast into pieces.
- 4Season the lamb pieces with salt, pepper, and cumin.
- 5Mix the seasoning thoroughly into the lamb.
- 6Finely chop the lamb fat.
- 7Add the chopped lamb fat to a pan.
- 8Render the lamb fat until it's crispy and releases its oil.
- 9Remove the crispy fat pieces from the pan.
- 10Sear the lamb pieces in the rendered lamb fat until browned on all sides.
- 11Add sliced onions to the pan with the lamb and cook until caramelized.
- 12Add sliced carrots to the pan.
- 13Season the carrots and onions with salt and cumin.
- 14Pour water into the pan, ensuring the ingredients are submerged.
- 15Add a whole head of garlic, jalapeños, and chickpeas to the simmering liquid.
- 16Let it simmer uncovered until the lamb is tender and the liquid reduces.
- 17Add raisins to the pan.
- 18Add the soaked rice on top of the meat and vegetables.
- 19Smooth out the rice layer, ensuring it's even.
- 20Cover the pan and let the rice steam until cooked and separated.
- 21Mix all the ingredients in the pan gently.
- 22Slice green peppers for the side salad.
- 23Slice onions for the side salad.
- 24Slice tomatoes and add them to a bowl with the sliced green peppers and onions.
- 25Add chopped parsley to the salad ingredients.
- 26Drizzle pomegranate molasses over the salad.
- 27Season the salad with salt and pepper.
- 28Toss the salad ingredients together.
- 29Serve the plov with the achik chuchuk salad on the side.
- 30Peel and eat a clove of garlic from the plov.
- 31Enjoy the plov.
Ingredients
- rice
- lamb fat
- boneless lamb shoulder roast
- cumin
- salt
- pepper
- onions
- carrots
- garlic
- jalapeños
- chickpeas
- raisins
- green pepper
- tomatoes
- parsley
- 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.
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