Enjoying a traditional Uzbek dinner and a dish called plov

Rinse the rice under cold water until the water runs clear; soak for 30 minutes.

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

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

Stir in diced lamb and cook until browned on all sides, about 8-10 minutes.

Add sliced yellow carrots and cook until they soften, about 5 minutes.

Stir in cumin, black pepper, and salt; mix well to combine.

Add soaked rice on top of the meat and vegetables without stirring.

Add chickpeas and raisins on top of the rice.

Place whole garlic cloves and bay leaves on top of the rice.

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

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

Cook for 20-25 minutes without lifting the lid until the rice is tender.

Remove from heat and let it rest, covered, for 10 minutes.

Fluff the rice gently with a fork, mixing in the meat and vegetables.

Garnish with chopped parsley and coriander before serving.

Equipment Needed

Dietary

Allergens