Uzbek Plov
Fragrant rice pilaf layered with lamb, carrots, and whole garlic heads.
Meat
How this varies: Some regional plov styles (e.g., Fergana-style) fold in chickpeas or quince alongside the raisins for extra sweetness/tang, and Tashkent-style tends to use slightly more oil and a wetter finish — both are legitimate regional variants on the same zirvak-then-steam method.
Ingredients
- 600g lamb shoulder, cubed
- 3 cups long-grain rice (or a suitable pilaf rice like devzira), rinsed until water runs clear and soaked 30 min
- 4-5 carrots, cut into thick matchsticks (not grated)
- 2 onions, sliced
- 2 whole garlic heads, outer papery skin removed, root end trimmed
- 1 tsp whole cumin seeds, lightly crushed
- 1/2 cup raisins or barberries
- 1/2 cup chickpeas, soaked overnight (optional)
- 4 cups water or stock
- 1/2 cup oil or rendered lamb fat
- 2 tbsp salt, plus more to taste
Steps
- Heat oil until shimmering in a heavy pot (kazan if available), brown lamb pieces well on all sides; set aside.
- Fry onions in the same fat until deep golden brown.
- Return lamb to the pot, add carrots on top (don't stir in yet), and cook 5-7 minutes, gently turning, until carrots soften and release color into the oil.
- Add cumin, chickpeas if using, and water to just cover; season generously with salt — the zirvak should taste slightly over-salted, since the rice will absorb and dilute it. Nestle in the garlic heads and raisins now, pushed down into the zirvak.
- Bring to a simmer, cover, and cook 45 minutes until meat is tender.
- Spread the drained rice evenly over the meat and carrots in an even layer — do not stir. Gently add hot water to just cover the rice by about 1cm.
- Bring to a boil uncovered until the water level drops to the surface of the rice, then reduce to the lowest heat, cover tightly, and steam 25-30 minutes without lifting the lid or stirring.
- Turn off heat and let rest, covered, 10-15 minutes.
- To serve, gently fluff and fold the rice up from the bottom to mix with the carrots (don't mash), then mound onto a large platter with the meat and carrots piled on top and the garlic heads set on top for guests to squeeze over.