📝 About This Recipe
A legendary centerpiece of Central Asian hospitality, this Uzbek-style Lamb Plov is a fragrant masterpiece of tender meat, golden carrots, and perfectly fluffy long-grain rice. The secret lies in the 'zirvak'—a rich, aromatic base of caramelized onions and spices that infuses every grain of rice with deep, savory flavor. Traditionally cooked in a heavy cast-iron kazan, this dish is a celebration of spice, texture, and communal dining that brings the essence of the Silk Road to your table.
🥗 Ingredients
The Foundation
- 2 lbs Lamb shoulder or leg (cut into 1.5-inch cubes)
- 3/4 cup Vegetable oil (or use 1/2 cup oil and 1/4 cup lamb tail fat)
- 2 large Onions (thinly sliced)
- 2 lbs Carrots (peeled and cut into thick matchsticks)
The Rice and Liquid
- 1 kg Devzira or Basmati rice (thoroughly rinsed until water runs clear)
- 5-6 cups Boiling water (as needed to cover rice)
- 2 tablespoons Salt (adjust to taste)
Spices and Aromatics
- 1 tablespoon Cumin seeds (crushed slightly in your palm)
- 1 tablespoon Dried barberries (adds a tart pop of flavor)
- 2 whole heads Garlic (unpeeled, bottom roots trimmed off)
- 2 whole Red chili peppers (keep intact to avoid excessive heat)
- 1 teaspoon Ground coriander
- 1/2 teaspoon Turmeric (for a golden hue)
👨🍳 Instructions
-
1
Rinse the rice in a large bowl under cold running water 5-7 times until the water remains completely clear. Soak the rice in warm, salted water for at least 30 minutes while you prepare the other ingredients.
-
2
Heat the oil in a heavy-bottomed Dutch oven or a traditional cast-iron kazan over high heat until it begins to shimmer and smoke slightly.
-
3
Add the lamb cubes in batches, searing them until they develop a deep, dark golden-brown crust on all sides. This browning is essential for the color of the plov.
-
4
Add the sliced onions to the pot and sauté with the meat until the onions are soft and have turned a rich, dark amber color.
-
5
Stir in the julienned carrots. Cook for 10-15 minutes, stirring occasionally, until the carrots have softened and reduced in volume.
-
6
Add the cumin, coriander, turmeric, barberries, and 1 tablespoon of salt. Stir well to coat the meat and vegetables in the spices.
-
7
Pour in enough boiling water to just cover the meat and carrot mixture. This flavorful broth is called the 'zirvak'. Reduce heat to low and simmer, uncovered, for 40-45 minutes until the meat is tender.
-
8
Nestle the whole garlic heads and the whole chili peppers into the simmering liquid. Ensure the chilis are not punctured.
-
9
Drain the soaked rice and spread it in an even layer over the meat and carrots. Do not stir the rice into the meat; it must remain on top.
-
10
Carefully pour boiling water over a slotted spoon onto the rice until the water level is about 1 inch (2.5 cm) above the rice surface. Increase heat to high.
-
11
Let the liquid boil vigorously until the rice absorbs most of the water and the surface looks dry. Use the handle of a wooden spoon to poke 5-6 deep holes down to the bottom of the pot to allow steam to escape.
-
12
Reduce the heat to the absolute lowest setting. Gather the rice into a mound in the center, cover with a tight-fitting lid (wrapped in a clean kitchen towel to catch moisture), and steam for 20-25 minutes.
-
13
Turn off the heat and let the pot sit, undisturbed, for another 10 minutes. This allows the moisture to redistribute perfectly.
-
14
Open the lid, remove the garlic and chili peppers, and gently toss the rice with the meat and carrots. Season with more salt if necessary.
-
15
Mound the plov on a large communal platter, placing the garlic heads and chilis on top for decoration and serving.
💡 Chef's Tips
Always use a heavy-bottomed pot like a Dutch oven to prevent the bottom layer from burning. Never stir the rice into the meat until the very end; the layering is crucial for the steaming process. Washing the rice until the water is clear is the most important step to ensure the grains stay separate and fluffy. If you can't find Devzira rice, use high-quality Basmati or Parboiled long-grain rice. Caramelizing the onions until they are quite dark (but not burnt) is what gives the rice its characteristic golden-brown color.
🍽️ Serving Suggestions
Serve with 'Achichuk', a traditional salad of paper-thin sliced tomatoes, onions, and fresh basil. Pair with a hot pot of green tea or black tea to help balance the richness of the lamb fat. Offer a side of 'Suzma' or plain Greek yogurt seasoned with garlic and dill. Garnish the platter with fresh pomegranate seeds for a burst of color and acidity. Serve on a large 'Lagan' (traditional Uzbek ceramic plate) to be shared by all guests.