Uzbek Plov (Osh)

Name: Uzbek Plov (Osh)
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 8 servings
Cuisine: Uzbek & Tajik (Oasis Silk Road)
Ingredients: 1 kg lamb (and lamb tail fat/dumba); 1 kg carrots (julienned); 3 onion; 1 kg devzira or short/medium rice; whole cumin (zira), barberries, whole garlic heads, chickpeas

The Silk Road's crown and Uzbekistan's national dish: rice steamed over a glossy zirvak of lamb, onion, and julienned carrot in a great kazan, studded with cumin, barberries, garlic, and chickpeas — the dish that no Central Asian celebration can do without.

2 hr 10 min · Serves 8 · Takes some skill

Recipe by Halal Gourmet Editorial Team

Ingredients

Zirvak

1 kglamb (and lamb tail fat/dumba), zabiha
1 kgcarrots (julienned)
3 onion

Rice

1 kgdevzira or short/medium rice, rinsed/soaked

Spice

whole cumin (zira), barberries, whole garlic heads, chickpeas

Method

Start cooking mode

Time: Prep 40 min · Cook 90 min · 130 min total
Difficulty: hard

1
In a hot kazan, render the fat; fry onion, then meat, then julienned carrot with cumin to build a deep zirvak.
40 min
2
Nestle in whole garlic heads and chickpeas; add hot water to form a rich stock.
10 min
3
Layer soaked rice on top; steam undisturbed until the rice absorbs the zirvak and is separate and glossy; rest, then mix and mound.
40 min