Lamb and Rice Pilaf (Uzbek Plov)

Plov (sometimes also called "osh") is widely considered to be the national dish of Uzbekistan. Pilaf (pilav, pilau, plov, pulao, polu and palaw) is a rice dish that is cooked in a broth. Depending on its origin, rice pilaf can be accompanied with meat, fish, vegetables, dried fruits or nuts. This method of cooking rice is widespread across the globe. Uzbek plov differs from other preparations in that rice is simmered in a broth of meat and vegetables called zirvak until the liquid evaporates. The most common variants are the plov with lamb or mutton, while the chicken plov is most popular in the region of Bukhara. In Tashkent, yellow carrots replace orange carrots.

2 lb leg of lamb, boneless, cut into 2" cubes
2 cups basmati rice
2 whole heads garlic
2 large onions, thinly sliced
4 large carrots, cut into thin matchsticks
2 Tbsp. cumin seeds
2 Tbsp. coriander seeds
1 tsp. whole black peppercorns
½ cup barberry (zereshk)
2 cups vegetable broth
2 Tbsp. sea salt
2 Tbsp. oil

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"/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 vegetable broth. The rice should be covered with about ½" of liquid. 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.

Makes 8 servings.