Cook with Me Daily Dishes: Uzbek Plov, Potato Pie & Stuffed Peppers 🥧 Slow living

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor while being healthier.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than chickpeas.

raisins

🥗Healthier: dried apricots

💰Cheaper: fresh fruit

Dried apricots provide similar sweetness with added nutrients.

Rinse rice under cold water until water runs clear.

Soak rice in water for 30 minutes, then drain.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until golden, about 5-7 minutes.

Stir in diced lamb and cook until browned, about 10 minutes.

Add sliced carrots and cook for another 5 minutes, stirring occasionally.

Mix in garlic, cumin, and black pepper, cooking for 2 minutes.

Add soaked rice on top of the meat mixture without stirring.

Pour in water until it covers the rice by about an inch.

Add chickpeas, raisins, and bay leaves on top of the rice.

Bring to a boil, then reduce heat to low and cover with a lid.

Cook for 20-25 minutes, or until rice is tender and water is absorbed.

Remove from heat and let sit, covered, for 10 minutes.

Fluff rice with a fork and garnish with fresh herbs before serving.

Cooking Techniques

Spice Level: