Uzbek Plov (Lamb and Rice Pilaf)

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Uzbek plov is one of the most important rice dishes in the world and the national dish of Uzbekistan — it is considered so significant that UNESCO inscribed it on their Intangible Cultural Heritage list in 2016. Every Uzbek city has its own style: Samarkand plov layers the meat and rice separately; Fergana plov uses more fat and dark zirvak (broth); Tashkent plov adds quince, chickpeas and dried barberries. The common thread is the kazan (a large spherical cast-iron cauldron) and the zirvak — the deep, caramelised onion and carrot base in rendered lamb fat that is the flavour foundation of every plov. Cooking plov for a wedding of 1,000 guests is a social art form in Uzbekistan — special plov masters (oshpaz) command enormous respect.

Ingredientes

Sirve 6

• 700 gbone-in lamb shoulder(cut into 4cm pieces)
• 500 gdevzira rice(or basmati, soaked 30 min)
• 150 mlcottonseed or vegetable oil(or rendered lamb fat)
• 4large onions(thinly sliced into half-moons)
• 4large carrots(cut into thick matchsticks — not grated)
• 1 wholehead of garlic(outer layers peeled, left whole)
• 700 mlhot water
• 2 tspcumin seeds
• 1 tspcoriander seeds(crushed)
• 1 tspblack pepper
• 0.5 tspturmeric
• 2 tspsal
• 50 gdried barberries or raisins(optional but traditional)

Instrucciones

1. 1

   Heat oil very hot

   Heat oil in a large wok or heavy-bottomed pot over the highest possible heat until smoking. The oil must be very hot — almost at smoke point.

2. 2

   Brown lamb

   Add lamb in a single layer. Do not stir for 3 min — let it sear completely. Brown all sides, 8 min total. Remove and set aside.

3. 3

   Caramelise onions

   Add sliced onions to the hot fat. Cook over high heat without stirring for 5 min, then stir and cook 10 more min until dark golden-brown — almost charred at the edges.

   Dark caramelisation of the onion is what gives Uzbek plov its characteristic deep colour and flavour — pale onions produce a pale, flat-tasting plov.

4. 4

   Add carrots and zirvak

   Add carrot matchsticks. Cook stirring 8 min until softened. Add cumin, coriander, pepper, turmeric and salt. Return lamb. Add hot water — the zirvak should cover the meat. Simmer 35 min.

5. 5

   Add garlic and rice

   Bury the whole garlic head in the zirvak. Drain soaked rice and spread evenly over the entire surface — do not stir. Pour remaining hot water over the rice — it should just barely cover. Scatter barberries if using.

6. 6

   Steam under the lid (dum)

   Bring to a boil. When rice has absorbed most of the water, reduce to the lowest heat. Poke holes through the rice to the bottom with a wooden spoon. Cover tightly with a tea towel then the lid. Steam 25 min.

7. 7

   Serve

   Remove lid. The rice should be perfectly separated and golden at the bottom. Invert onto a large serving platter or serve from the pot. Place the garlic head in the centre. Serve with a simple tomato and onion salad (achichuk).

Variaciones

• •

  Chickpea plov: add 100g soaked chickpeas with the carrots

• •

  Quince plov: add 1 quince cut into wedges alongside the garlic

• •

  Vegetarian plov: omit lamb, use extra oil and vegetable stock — serve with dried apricots

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Almacenamiento

Plov improves slightly over the first day. Keeps 3 days refrigerated. Reheat in a wide pan with a splash of water, covered.

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