Uzbek Plov (Oʻzbek palovi) — Lamb, Rice, Carrots, and Cumin Pilaf

• 800 gdevzira rice or medium-grain rice
• 2 lcold water for soaking rice
• 12 gfine sea salt for soaking rice
• 900 glamb shoulder (cut into 4 cm chunks, with some fat left on)
• 150 mllamb fat or neutral sunflower oil
• 2yellow onions (about 300 g total, thinly sliced)
• 800 gyellow carrots (cut into 6 cm matchsticks)
• 400 gorange carrots (cut into 6 cm matchsticks)
• 3 headgarlic (outer papery skin removed, heads left whole)
• 120 gdried chickpeas (soaked overnight and drained)
• 25 gdried barberries (optional but traditional in some regions)
• 2 tbspcumin seeds
• 1 tspcoriander seeds
• 1 tspblack peppercorns
• 2dried red chile
• 22 gfine sea salt
• 1.4 lboiling water

Instructions

1. 1

   Rinse the rice in several changes of cool water until the water runs mostly clear, then soak it in 2 l cold water mixed with 12 g salt for 30 minutes. This firms the grains and helps them cook separately instead of breaking during the final steaming.

2. 2

   Crush the cumin seeds, coriander seeds, and black peppercorns lightly in a mortar, leaving some texture rather than making a fine powder. Drain the soaked chickpeas and keep the whole garlic heads, carrot matchsticks, sliced onions, lamb, spices, salt, and boiling water ready beside the stove.

3. 3

   Heat a large kazan, heavy Dutch oven, or wide cast-iron pot over high heat until very hot, then add the lamb fat or sunflower oil. When the fat shimmers and a piece of onion sizzles immediately, add the lamb in a single layer and brown it deeply for 10 to 12 minutes, turning only after a crust forms.

4. 4

   Add the sliced onions and cook for 8 to 10 minutes, stirring often, until they turn golden brown and the moisture has cooked away. The onions should color the oil and form the savory base of the zirvak, so do not rush this stage.

5. 5

   Add the carrot matchsticks in a thick layer over the meat and onions, then cook for 6 minutes before stirring. After the carrots begin to soften, stir gently and cook for another 8 minutes so they release sweetness while still holding their shape.

6. 6

   Stir in the crushed spices, dried chiles, 22 g salt, soaked chickpeas, and barberries if using. Pour in 1 l of the boiling water, bring the mixture to a strong simmer, then lower the heat and cook uncovered for 35 minutes until the lamb is nearly tender and the zirvak tastes rich and slightly salty.

7. 7

   Drain the soaked rice thoroughly without rinsing away all of its surface starch, then spread it evenly over the zirvak without stirring it into the meat and carrots. Push the whole garlic heads into the rice layer and add enough of the remaining boiling water to cover the rice by about 1 cm.

8. 8

   Increase the heat to high and boil briskly until the surface water disappears and steam holes open across the rice, about 8 to 12 minutes. Use the handle of a wooden spoon to make several holes down to the bottom of the pot, which helps steam rise evenly through the plov.

9. 9

   Reduce the heat to very low, mound the rice gently toward the center, and cover the pot tightly with a lid wrapped in a clean kitchen towel. Steam for 25 minutes without lifting the lid, then turn off the heat and let the plov rest for 10 minutes so the grains finish absorbing moisture.

10. 10

    Remove the garlic heads and chiles, then gently lift and fold the rice with the meat and carrots using a slotted spoon. Serve the plov on a large platter with the lamb pieces on top and the softened garlic heads placed around the mound for guests to squeeze onto their portions.