Tajik Lamb and Rice Pilaf
Plov, Uzbek-Style
A hearty and flavorful lamb and rice pilaf, known as Plov, is a cornerstone of Central Asian cuisine, with significant variations across Tajikistan and its neighbors. This version, inspired by Uzbek traditions prevalent in Tajikistan, features tender lamb, aromatic spices, carrots, and onions, all slow-cooked with rice to create a rich, cohesive dish. It's often prepared for celebrations and gatherings.
🧂 Ingredients
- 700 g Lamb shoulder, cut into 2-3 cm cubes
- 150 ml Vegetable oil or lamb fat
- 2 large Onions, thinly sliced
- 500 g Carrots, julienned
- 2 Garlic, whole heads
- 500 g Rice (e.g., Devzira or Basmati), rinsed thoroughly
- 750 ml Water or lamb broth
- 1 tbsp Cumin seeds
- 1 tsp Coriander seeds, lightly crushed
- 2 tbsp Barberries (optional)
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh dill or parsley, chopped (for garnish)
👨🍳 Instructions
- 1
Heat the oil or fat in a heavy-bottomed pot (like a kazan or Dutch oven) over high heat. Brown the lamb cubes in batches until well-seared on all sides. Remove lamb and set aside.
💡 Tip: Properly searing the lamb is crucial for developing deep flavor. - 2
Reduce heat to medium. Add the sliced onions to the pot and cook until golden brown, stirring occasionally. This process can take 10-15 minutes.
💡 Tip: Caramelizing the onions adds sweetness and color to the plov. - 3
Add the julienned carrots to the pot and cook for about 10-15 minutes, stirring, until they soften and begin to caramelize.
💡 Tip: Don't overcook the carrots; they should retain some texture. - 4
Return the lamb to the pot. Add cumin seeds, coriander seeds, salt, and pepper. Stir well to combine.
💡 Tip: Toasting the spices slightly before adding them can enhance their aroma. - 5
Pour in the water or broth, ensuring it just covers the meat and vegetables. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the lamb is tender.
💡 Tip: This simmering stage, called 'zirvak', is essential for infusing flavors. - 6
Add the whole garlic heads (unpeeled, just trim the root end) and barberries (if using) into the zirvak. Taste and adjust seasoning if necessary.
💡 Tip: The garlic will steam and become soft and sweet. - 7
Spread the rinsed rice evenly over the lamb and vegetable mixture. Do not stir. Carefully pour in enough hot water or broth to cover the rice by about 1.5-2 cm (about 3/4 inch).
💡 Tip: Rinsing the rice removes excess starch, preventing it from becoming mushy. - 8
Increase the heat to high and bring the liquid to a rolling boil. Cook uncovered until most of the liquid has evaporated from the surface of the rice, creating small craters.
💡 Tip: This high-heat cooking allows the rice to absorb moisture quickly. - 9
Reduce the heat to the lowest setting. Cover the pot tightly with a lid (you can place a clean kitchen towel under the lid to absorb excess steam). Let it steam for 20-25 minutes, or until the rice is fully cooked and tender.
💡 Tip: Steaming is crucial for perfectly cooked, fluffy rice. - 10
Once cooked, remove the pot from the heat. Let it rest, covered, for 10 minutes. Then, carefully remove the garlic heads. Gently fluff the rice and mix it with the lamb and vegetables from the bottom up. Serve hot, garnished with fresh dill or parsley.
💡 Tip: Serving directly from the pot is traditional.
💡 Pro Tips
- ✓Using a traditional kazan or a heavy-bottomed Dutch oven is recommended for even heat distribution.
- ✓The type of rice used significantly impacts the texture; Devzira rice is traditional for Uzbek-style plov.
- ✓Don't stir the rice once it's added to the pot until the very end; this helps maintain distinct grains.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a whole chili pepper to the pot during the simmering stage for a hint of heat.
- Chickpeas or raisins can be added along with the rice for extra texture and sweetness.
- For a richer flavor, use lamb fat (kurdyuk) instead of or in addition to vegetable oil.