Uzbek Festive Plov with Tender Lamb and Barberries
Welcome to an unforgettable culinary journey to Central Asia in week 45! Uzbek plov is a legendary one-pot dish where succulent lamb, caramelized carrots, and spiced rice are cooked together in an aromatic broth to perfection.
In short
Uzbek Festive Plov with Tender Lamb and Barberries takes about 80 minutes (25 min prep, 55 min cooking), serves 4 and needs 13 ingredients.
Ingredients
- Lamb (stew meat or shoulder, cubed)600 g
- Basmati rice or long-grain rice (rinsed well)400 g
- Carrots (cut into thin batons)4 pcs
- Yellow onions (sliced)2 pcs
- Garlic (whole heads)2 pcs
- Cumin seeds (toasted and lightly crushed)1.5 tsp
- Coriander seeds (ground)1 tsp
- Dried barberries (or dried cranberries)2 tbsp
- Neutral oil4 tbsp
- Meat broth or hot water7 dl
- Salt1.5 tsp
- Black pepper0.5 tsp
- Fresh cilantro or pomegranate seeds for garnish2 tbsp
Instructions
- 1
Heat the oil over high heat in a large cast-iron pot. Brown the lamb well on all sides until it has a nice, golden-brown crust. Transfer the meat to a plate.
- 2
Add the sliced onions to the pot and fry until deep golden brown. Add the carrot batons along with the cumin and ground coriander. Sauté over medium heat for about 8–10 minutes until the carrots have softened slightly and release their sweetness.
- 3
Return the lamb to the pot on top of the carrots. Cut off the very top of the whole garlic heads and push them into the center. Pour over the broth or water, and sprinkle with salt, pepper, and dried berries. Bring to a boil, reduce the heat, and let it simmer covered for 25 minutes.
- 4
Spread the well-rinsed rice evenly like a blanket over the meat and vegetables without stirring the layers. The liquid should just cover the rice (add a splash of boiling water if necessary). Let it cook uncovered until most of the liquid has been absorbed by the rice.
- 5
Gently mound the rice slightly toward the center and poke a few holes down into it using the back of a wooden spoon to let steam escape. Cover with a tight-fitting lid, turn the heat down to the lowest setting, and let the plov steam for 20 minutes until the rice is tender and fluffy.
- 6
Carefully remove the garlic heads. Gently toss the rice and meat together using a slotted spoon. Arrange on a large communal serving platter with the soft, roasted garlic on top, and scatter with fresh cilantro or tart pomegranate seeds.
Questions and answers
How long does Uzbek Festive Plov with Tender Lamb and Barberries take?
About 80 minutes in total: 25 minutes prep and 55 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 13 ingredients: Lamb (stew meat or shoulder, cubed), Basmati rice or long-grain rice (rinsed well), Carrots (cut into thin batons), Yellow onions (sliced), Garlic (whole heads), Cumin seeds (toasted and lightly crushed) …. With Veloop you can add them all to your shopping list.
