“After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.” - by SarahandtheCity
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Nutrition
Amount Per Serving (8 total)
- Calories
- 497 cal
- 25%
- Fat
- 22.9 g
- 35%
- Carbs
- 56.2 g
- 18%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"I was born in Uzbekistan and my family has been making this dish for as long as I can remember, the only thing we do diffently is we cut the carrots in thick julienne not grate the carrots..." See more"
plums
"Very close to the true uzbek recipe (I'm originally from Uzbekistan). Agree with previous reviewers abour julienned carrots. Another thing we do differently: put raw garlic on top the rice (squeeze it..." See more in the rice in the center) before covering everything with water. Pour water over a tablespoon or wooden spatula to ensure even distribution over rice (to avoid making large holes in the rice). Cover, and when it starts boiling remove the cover to let water evaporate. Then cover again until rice is ready. Cook on slow heat. Also, we use round rice rather than long rice but in any case avoid sticky rice. The main key to the true uzbek plov: spices. In addition to what you already mention you need turmerick (it gives plov its golden colour), carum seeds (or caraway seeds), cumin can be used regular and black cumin for more flavor, some use paprika. Comment to other reviews: Cranberries is a poor substitute to barberries - you need something very sour. There is no butter in the plov. Serve with shikarop: a salad with finally sliced (almost shredded) tomatos, shredded sweet onions, oil, salt, pepper, cilantro, and paprika. Enjoy!"
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