Uzbek plov
Prep Time:
35 minutes
Cooking Time:
1 hour
Servings:
8
Plov is a popular Uzbek dish, also referred to as "pilaf" or "palov". It's made up of long grain rice, chunks of lamb, onions, and carrots.
Serve with vinegary pickles and cabbage salad.
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Ingredients
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1/2 cup olive oil
1 1/2 lbs lamb (or beef)
2 medium onions
5 medium carrots
3 cup long grain rice
3 bay leaves
4 peeled garlic cloves
salt to taste
pepper to taste
2 tsp cumin (optional)
Directions
Prepare ingredients for the recipe. Clean carrots and cut them into long slices about 1/4-inch thick. Dice onions into small pieces. Cut meat into 1-inch cubes.
Ingredients for plov
Preheat oil in the Dutch oven over high heat. Using tongs, brown the sides of the meat. Add onions and carrots and cook until the onion turns translucent and the carrots soften.
Add rice and bay leaves to the Dutch oven. Saute for a couple of minutes. Add the garlic cloves to the rice. Cover the cooking ingredients with boiled water. The water should be filled just about 1-inch over the rice. Season with salt and pepper.
Once it simmers, turn the heat down to very low. Cook for about 40-50 minutes. About 20 minutes into cooking, turn over the top layer of rice to promote even cooking.
