์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Uzbek Shashlik Plov
A delightful fusion dish combining the smoky, tender flavors of marinated lamb shashlik with the aromatic, fluffy rice of a classic Uzbek plov. This recipe elevates the traditional plov by incorporating grilled skewers, adding a unique texture and depth of flavor.
๐ง ์ฌ๋ฃ
- 1 kg Lamb shoulder(cut into 2-inch cubes for shashlik, and 300g finely diced for plov)
- 700 g Rice (Devzira or Basmati)(rinsed thoroughly)
- 4 large Onions(2 thinly sliced for plov, 2 sliced for shashlik marinade)
- 700 g Carrots(julienned)
- 250 ml Vegetable oil or cottonseed oil
- 2 whole heads Garlic
- 2 tbsp Cumin seeds
- 1 tbsp Coriander seeds
- 2 tbsp Barberries (optional)
- to taste Salt
- to taste Black pepper
- about 1.2 liters Water(hot, for plov)
- 200 g Yogurt(for shashlik marinade)
- 2 tbsp Lemon juice(for shashlik marinade)
- 1 tsp Paprika(for shashlik marinade)
- 8-10 metal or soaked wooden Skewers
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
For the shashlik: Marinate the 1kg lamb cubes in yogurt, sliced onions (2), lemon juice, paprika, salt, and pepper for at least 30 minutes (or preferably 2-4 hours in the refrigerator).
- 2
Thread the marinated lamb onto skewers. Grill or broil the shashlik until nicely browned and cooked through. Set aside.
- 3
For the plov: Heat oil in a heavy-bottomed pot (kazan) over medium-high heat. Add the finely diced lamb (300g) and brown it well. Add the thinly sliced onions (2) and cook until golden brown.
- 4
Add the julienned carrots and cook until softened, stirring occasionally. Stir in cumin seeds and coriander seeds, cooking for another minute until fragrant.
- 5
Add the rinsed rice over the carrot and meat mixture. Do not stir. Carefully pour hot water over the rice until it is about 1.5-2 cm above the rice level. Season with salt.
- 6
Bring to a boil, then reduce heat to medium-low. Cook uncovered until most of the water has evaporated and small craters appear on the surface of the rice.
- 7
Nest the whole garlic heads into the rice. If using barberries, sprinkle them over the rice. Cover the pot tightly with a lid (you can wrap the lid with a towel to absorb excess steam). Cook on very low heat for another 20-30 minutes, or until the rice is tender and fluffy.
- 8
To serve, gently fluff the plov with a fork. Arrange the cooked shashlik skewers on top of the plov before serving. Serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure your pot is heavy-bottomed to prevent burning. The quality of the rice is crucial for a good plov.
๐ก ์ ๋ฌธ๊ฐ ํ
- โMarinating the lamb for shashlik is essential for tenderness and flavor.
- โDon't stir the rice once the water is added to the plov; this helps create distinct layers.
- โThe garlic heads will steam inside the plov, becoming soft and adding a subtle flavor.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use beef instead of lamb for the shashlik.
- Add chickpeas or raisins to the plov for added texture and sweetness.
- Serve with a side of achichuk salad (tomato and onion salad).