Classic Plov (Pilaf)

Съставки

• Lamb shoulder1 kg
• Rice (e.g., Devzira or Basmati)1 kg
• Carrots1 kg
• Onions500 g
• Vegetable oil (e.g., cottonseed or sunflower)300 ml
• Garlic2-3 whole heads
• Cumin seeds2 tbsp
• Coriander seeds1 tbsp
• Barberries (optional)2 tbsp
• Hot red pepper (whole)1-2
• Saltto taste
• Black pepperto taste
• Wateras needed

Стъпки

1. 1

   Rinse rice thoroughly until water runs clear. Soak in warm salted water for at least 30 minutes.

2. 2

   Cut lamb into large cubes. Slice onions thinly. Julienne carrots.

3. 3

   Heat oil in a heavy-bottomed pot (kazan) over high heat. Brown the lamb cubes until well-seared on all sides. Remove lamb and set aside.

4. 4

   Add onions to the pot and fry until golden brown. Add carrots and cook until softened, stirring occasionally.

5. 5

   Return lamb to the pot. Add cumin, coriander, barberries (if using), and whole hot peppers. Stir well.

6. 6

   Pour in enough hot water to cover the meat and vegetables by about 2 cm. Bring to a boil, then reduce heat, cover, and simmer for 1-1.5 hours, or until lamb is very tender.

7. 7

   Drain the rice and spread it evenly over the meat and vegetable mixture. Do not stir.

8. 8

   Carefully add hot water to the pot, just enough to cover the rice by about 1-1.5 cm. Bring to a boil.

9. 9

   Reduce heat to low, cover the pot tightly (you can use a clean kitchen towel under the lid to absorb steam). Cook for 20-25 minutes, or until rice is tender and liquid is absorbed.

10. 10

    Remove from heat. Insert whole garlic heads into the rice. Let the plov rest, covered, for at least 15-20 minutes.

11. 11

    Gently mix the plov from the bottom up before serving. Serve hot, garnished with the garlic heads.