Georgian Plov with Walnut and Sesame

About This Recipe

Plov, a rice pilaf found across the Caucasus and Central Asia, has its own regional character in Georgia, where cooks lean on walnuts, dried fruit and warming spices like cinnamon and saffron rather than the heavier cumin-forward versions found further east. Lamb shoulder is browned first to build a deep base, then carrots are cooked down until sweet before the rice is added directly to the pot to absorb all that flavor as it steams. The rice must be layered rather than stirred once it's added — a technique that keeps the grains distinct and prevents the pilaf from turning gluey. A well-made plov has a bottom layer that's slightly crisp from contact with the pot, called the kazan-based crust in the wider regional tradition, which is considered a delicacy rather than a mistake. Georgian versions often finish with a scatter of toasted walnuts and sesame seeds, tying the dish to Georgia's broader love of walnuts in savory cooking, seen everywhere from satsivi sauce to walnut-stuffed vegetables. Raisins or dried barberries add small pockets of sweetness that play against the rich lamb and nutty crunch.

Ingredients

Serves 6

• 700 glamb shoulder(cut into chunks)
• 4 tbspvegetable oil
• 3carrots(cut into matchsticks)
• 2onions(sliced)
• 2.5 cupslong-grain rice(washed until water runs clear)
• 3.5 cupshot water or stock
• 1 pinchsaffron threads(steeped in 2 tbsp warm water)
• 1cinnamon stick
• 0.5 cupraisins
• 0.5 cupwalnuts(toasted and roughly chopped)
• 2 tbspsesame seeds(toasted)
• 1.5 tspfine sea salt
• 6 clovesgarlic(unpeeled, whole)

Instructions

1. 1

   Brown the lamb

   Heat oil in a heavy pot and brown lamb chunks well on all sides, about 10 minutes. Remove and set aside.

2. 2

   Cook the onions and carrots

   In the same pot, cook onions until golden, then add carrots and cook until they soften and turn sweet, about 8 minutes.

3. 3

   Build the base

   Return the lamb to the pot with cinnamon stick, salt and enough hot water or stock to cover. Simmer covered 30 minutes until the lamb is nearly tender.

4. 4

   Layer the rice

   Spread the washed rice evenly over the meat and vegetables without stirring. Push whole garlic cloves into the rice. Pour the saffron water over the top.

   Do not stir once the rice is added — layering, not mixing, is what keeps the grains separate and gives a proper bottom crust.

5. 5

   Steam the pilaf

   Add just enough hot water to come 1cm above the rice. Cover tightly and cook on low heat 25 to 30 minutes until the rice is tender and the liquid is absorbed.

6. 6

   Finish and serve

   Scatter raisins over the top in the last 5 minutes to warm through. Turn out onto a platter, scatter with toasted walnuts and sesame seeds, and serve.

Variations

• •

  Use beef chuck instead of lamb for a slightly milder, more widely available version.

• •

  Add dried barberries alongside or instead of raisins for a more tart, traditional Central Asian touch.

• •

  Make it vegetarian by using chickpeas and extra carrots in place of the lamb, adjusting cooking time down.

Storage

Refrigerate up to 4 days; reheat with a splash of water or stock, covered, on the stove or in the microwave to restore moisture without drying out the rice.

Frequently Asked Questions