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Also spelled "Palov", this lamb and rice pilaf is the national dish of Uzbekistan
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
1/4 cup olive oil
1/4 cup vegetable oil
2 pounds lamb shoulder, cut into chunks
1 pound carrots, peeled and cut into thick strips
3 large onions, cut into pieces
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon ground turmeric
2 teaspoons cumin seeds
salt, to taste
1/2 cup water
2 cups medium grain rice, rinsed and drained
1 whole medium garlic head
3 cups boiling water
directions
Heat the olive and vegetable oils in a large heavy-bottomed skillet over medium-high heat until the oil begins to smoke.
Add the lamb and cook for 10 minutes, stirring frequently.
Add the carrots and onions and cook for 10 minutes stirring frequently until the onions are soft and beginning to brown.
Add the hot and sweet paprika, turmeric, cumin seeds and salt. Mix well then add the 1/2 cup measure of water. Stir well and bring to a boil. Reduce the heat to medium low, cover and simmer for 25 minutes or until the meat is tender.
Press the meat down in the pan with a spoon. Evenly pour the rice over the top of the meat and bury the head of garlic in the middle. Flatten the top of the rice with a spoon so it is even.
Place a heavy plate over the top of the rice and add the boiling water over the top. The plate keeps the ingredients from shifting while you add the water as you want this to cook in layers.
Carefully remove the plate. Increase the heat to high and let the water boil for 15-20 minutes.
Make a mound of the rice and press 7-8 holes in it with the end of a spoon. Reduce the heat to the lowest setting, cover the pan with a tight-fitting lid, and let it steam for 20-30 minutes until the rice is tender.
Remove the pan from the heat and let sit, covered, for 10 more minutes.
To serve, remove the garlic head from the middle of the rice.
Spread the rice on a large platter. Arrange the meat and vegetables around it. Squeeze the roasted garlic from the head and add that to the platter. Serve immediately.
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I have had a similar dish, and will most certainly try this. Already have most of the spices and look forward to making this very soon. This is going to be just delicious!!
October 15, 2009
This is a great recipe and technique for plov for someone who doesn't have the appropriate equipment to make a traditional Uzbek plov. I usually don't have an entire lamb shoulder to use when making this. I just but lamb stew meat and it comes out perfectly tender and delicious due to the long cooking time. So, instead of browning the bone first to flavor the oil, I just skip that step and go ahead with the onions and carrots and then add the meat. I also love adding white raisins right before adding the rice. They give a wonderful flavor to the dish. Also, instead of burying an entire bulb of garlic in the rice, I prefer to separate the head and stick the individual cloves into the rice--it makes for much easier enjoyment of the "roasted" garlic when the dish is ready!