Plov Uzbeki stands as a culinary gem, with its blend of aromatic rice, succulent meat, vibrant vegetables, and flavourful spices, Plov Uzbeki tantalizes the taste buds and offers a journey into the heart of Central Asian gastronomy.
Rinse the rice for Plov Uzbeki in a colander with warm water, changing it several times. The last rinse should leave the water completely clear. The rice is ready.
Wash and cut the lamb/beef for the Plov into cubes.
Preparation of veges:
Peel the onions and carrots. Slice the onions into thin half-moons and the carrots into long 1 cm thick sticks.
Peel and wash the head of garlic, but leave it whole.
Heat the kazan or a thick-bottomed pot, pour in the oil, and heat it until a light smoke appears.
Prepare the "zirvak" (the base of Uzbek Plov).
Put the sliced onions into the kazan (Cast Iron, Casserole Dish) and sauté, stirring, until golden brown for 5-7 minutes.
Be careful not to let it burn. But give a good golden brawn colour to it.
Add the diced lamb to the onions. Stirring with a cooking spatula, fry the "zirvak" ingredients until they develop a brown, caramelized crust.
This may take about 10-15 minutes.
Add the sliced carrots to the cast iron with the meat and onions. Fry without stirring for 3 minutes.
Then mix all the contents of the kazan and cook for 10 minutes, gently stirring with the spatula.
Add 1 tsp of cumin and 1 tsp of coriander. Season with salt and pepper to taste. You can add slightly more salt than usual as the rice will absorb the extra saltiness.
Reduce the heat to medium and cook until the carrots become tender, approximately 7-10 minutes.
Pour boiling water into the kazan, covering the contents by 2 cm. Reduce the heat to the lowest setting and simmer the zirvak for 40 minutes covered.
Rinse the rice again and let the water drain. Spread the rice evenly on top of the zirvak layer, increase the heat to maximum, and pour boiling water through a colander into the kazan, ensuring that it covers the rice with a 2 cm layer.
And give that a good cook on high until all water absorbs.
Once all the water is absorbed, reduce the heat and sprinkle the remaining spices, 1 tsp of cumin and 1 tsp of coriander, on the surface of the rice.
Using a kitchen spatula, gently mix the spices into the rice by approximately 2 cm, without disturbing the bottom layer of meat.
Press 1 or 2 heads of garlic (if you love garlic as I do) halfway into the rice.
Make a few holes with a wooden stick to allow the remaining water to evaporate. If the water has evaporated, you can cover the pilaf.
Smooth the surface, cover the Uzbek pilaf with a large flat plate, and place a lid on top.
Reduce the heat to a minimum and leave the Uzbeki Plov on the stove for 30-40 minutes.
After 40 minutes, turn off the heat, open the Plov and gently fluff thought the bottom the cooked rice and meat mixture in the kazan or pot using a fork or a wide spatula, being careful not to break the rice grains, and cover again with the lid.
Let it sit for another 10-15 minutes. So that all tastes combined.
Transfer the Plov to a large serving platter or individual plates, ensuring to maintain the distinct layers of rice, meat, and carrots.
Serve the Plov hot. It is traditionally enjoyed immediately after cooking when the flavors are at their peak.
Invite your guests to enjoy the Plov family-style, as it is a communal dish meant to be shared and enjoyed together.
Remember, Plov is not only a delicious dish but also a symbol of hospitality and togetherness in Uzbek culture.
Enjoy the flavours and the shared experience with your loved ones.
Some tips for you:
In Uzbekistan, Plov is typically made with lamb, beef, or horse meat. Pork and chicken are not traditionally used in this dish. Many local chefs use yellow carrots instead of red ones, as they are less sweet and considered a better companion to the other ingredients in the dish.
If you are making Uzbek Plov in a different dish instead of a kazan (cast iron casserole dish), try to choose cookware with thick walls and a bottom. Otherwise, the ingredients may quickly and heavily burn.
12 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.