Samarkand Plov

About This Recipe

Samarkand plov is considered the original form of Uzbek plov and is distinguished from the more common Fergana-style plov by its method: the rice and meat are cooked in separate layers rather than mixed, and the dish uses more vegetables. Samarkand sits on the Silk Road, and its plov reflects centuries of trade — the yellow carrots used in the original recipe were a Silk Road import. The kazan (heavy cast iron cauldron) is essential: its thick walls distribute heat evenly and create the prized crust (kazmak) at the bottom. Plov is the national dish of Uzbekistan and is prepared by men at large celebrations.

Ingredients

Serves 8

• 1 kglong-grain rice (devzira or basmati)
• 800 glamb shoulder(cut into large chunks)
• 300 glamb fat or vegetable oil
• 500 gcarrots(cut into julienne strips)
• 3 largeonions(sliced into half-rings)
• 2 wholeheads of garlic(unpeeled, tops cut off)
• 1 wholequince or 2 apples(quartered)
• 2 tspwhole cumin seeds
• 1 tspground coriander
• 1 tspsalt
• 750 mlwater or lamb stock

Instructions

1. 1

   Heat the kazan

   Heat the fat or oil in a large heavy pot or kazan over high heat until smoking.

2. 2

   Brown the lamb

   Fry lamb pieces until deeply browned on all sides. Remove and set aside.

3. 3

   Build the zirvak

   In the same fat, fry onions until golden. Add carrots and cook 10 minutes. Return meat. Add cumin, coriander, and salt. Add water. Simmer 30 minutes.

4. 4

   Add the rice

   Wash rice until water runs clear. Spread evenly over the zirvak without stirring. Press garlic heads and quince into the rice. Add water to cover the rice by 1cm.

5. 5

   Steam the rice

   Cook uncovered on high until water evaporates. Make holes in the rice with a skewer to release steam. Cover tightly and cook on the lowest heat for 20 minutes.

6. 6

   Serve

   Turn out onto a large platter with the rice on the bottom, meat and vegetables on top.

Variations

• •

  Use dried apricots instead of quince

• •

  Add chickpeas for a vegetarian version

Storage

Keeps 2 days refrigerated. Reheat in a covered pan with a splash of water.

Frequently Asked Questions