Saffron-tinted rice pilaf layered with lamb, carrots and dried fruit, finished with toasted walnuts and sesame for a Georgian take on plov.
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.
Serves 6
Heat oil in a heavy pot and brown lamb chunks well on all sides, about 10 minutes. Remove and set aside.
In the same pot, cook onions until golden, then add carrots and cook until they soften and turn sweet, about 8 minutes.
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.
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.
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.
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.
Wash the rice until the rinse water runs clear to remove excess starch — this is essential for distinct, fluffy grains.
Resist stirring after the rice goes in; layering and steaming, not mixing, is what makes a proper plov.
Toast the walnuts and sesame seeds separately in a dry pan just until fragrant, watching closely since both burn quickly.
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.
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.
Plov traditions run throughout the Caucasus and Central Asia, each region layering its own signature ingredients onto the same core method of rice cooked directly in meat and vegetable stock, with Georgian versions often standing out for their generous use of walnuts and dried fruit.
They steam gently inside their skins as the rice cooks, turning soft and mellow, and are meant to be squeezed out and eaten or mashed into the rice at the table rather than diced in beforehand.
You likely added too much liquid or stirred the pot after adding the rice — measure the water carefully to come just above the rice line, and leave it undisturbed while it steams.
Yes — a pinch of turmeric gives a similar golden color, though you'll lose saffron's distinct floral aroma.
Per serving (420g / 14.8 oz) · 6 servings total
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