Best Traditional Uzbek Rice Pilaf Recipes

PLOV

Steps:

• Place the basmati rice in a large bowl and cover with hot water. Set aside.
• Wash the garlic heads. Cut the top of the heads (¼ inch / 5 mm). Set aside.
• Toast cumin, coriander seeds and peppercorns in a pan for a few minutes.
• Grind in a mortar or spice grinder. Set aside.
• Heat oil in a pan over high heat. Add the lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Remove the lamb pieces and set aside.
• Stir in onions and cook, until onion is soft and golden, about 10 minutes.
• Stir in carrots and cook, until carrots are tender, about 10 minutes.
• Add the lamb and mix.
• Sprinkle the mixture of cumin, coriander, peppercorns and add the barberries.
• Add the whole garlic heads, stirring to distribute the ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
• Wash and drain the basmati rice in hot water. Pour the rice over the lamb mixture in an even layer.
• Slowly pour the boiling water (or vegetable broth). The rice should be covered with about ½ inch of water. Do not stir.
• Season with salt and reduce heat to medium-low. Cover and cook until rice is tender and liquid has been absorbed, about 20 minutes.
• Mix the ingredients as you serve the dish on a platter. Garnish with the garlic heads.

PLOV (UZBEK RICE PILAF) RECIPE

Steps:

• Rinse rice in a fine mesh strainer until water runs clear. Transfer rice to bowl and cover with water while prepping other ingredients.
• Heat oil on high in large sauté pan until almost smoking and stir in carrots. Fry, stirring frequently, until oil is orange colored and carrots are deeply caramelized on the edges. Add onions and salt, stir to coat with oil, and fry until browned.
• Add spices and stir to combine until fragrant, then add rice. Stir frequently until rice browns slightly and smells nutty. Pour in one cup fresh water, bring to a boil, then reduce to a simmer and cover. Let rice cook for 15 minutes, then check for doneness-add water in 1/4 cup increments if rice is still dry and cook uncovered. Fold rice on bottom of pan over to prevent burning. Plov is done when rice is tender but still toothsome. Season to taste and serve immediately. This Recipe Appears In Spice Hunting: What's The Deal With Saffron?