Plov
Tashkent, Uzbekistan
Uzbekistan's plov (pilaf) is a one-pot rice dish of near-religious significance — every region, city, and family has their own recipe. The Tashkent version layers rice over a base of caramelized onions, carrots cut in long julienne, tender lamb, and whole heads of garlic buried in the rice. The key is the zirvak (the base) which must cook slowly to develop deep flavor. Traditionally prepared by men in a massive cast-iron kazan over open flame for celebrations.
Ingredients
- 1000 glamb or beef (large cubes)
- 1000 gdevzira rice (or laser rice)
- 1000 gcarrots (mix of yellow and orange, julienned)
- 3 largeonions (sliced)
- 300 mllamb fat (tail fat/kuyruk) or oil
- 2 pieceswhole garlic bulbs
- 2 tbspcumin seeds (crushed)
- 2 tbspdried barberries (zereshk)
- 100 gchickpeas (soaked)
Directions
- 1
Heat the fat in a heavy cast-iron Kazan until smoking; sear the meat until deeply browned and remove.
- 2
Fry the onions until golden brown, then add the carrots and cook until softened; return the meat to the pot.
- 3
Add water to barely cover, add spices, barberries, and chickpeas; simmer for 40 minutes to create the 'Zirvak' (flavor base).
- 4
Place whole garlic bulbs into the liquid, then layer the washed rice evenly over the top—do not stir.
- 5
Add boiling water over a slotted spoon so as not to disturb the rice layer, until it's 2cm above the rice.
- 6
Cook on high until water evaporates, then poke holes to the bottom for steam, cover tightly, and steam on very low for 20 minutes.
- 7
Remove garlic, mix the layers thoroughly, and serve on a large 'Lagan' platter.