Traditional Tajik Plov Cooked Outdoors Over Open Fire. Backyard Vibes. Cozy Autumn Weekend.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more cost-effective.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers more protein and fiber.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier while sunflower oil is more affordable.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

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 translucent, about 5 minutes.

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

Add sliced carrots and cook until slightly softened, about 5 minutes.

Season with cumin, black pepper, and salt to taste.

Add garlic cloves and chickpeas, stirring to combine.

Pour in enough water to cover the mixture and bring to a boil.

Reduce heat to low, cover, and simmer for 30 minutes.

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

Add raisins and barberries on top of the rice, then cover again.

Pour additional water if needed, cover, and steam on low heat for 20-25 minutes.

Remove from heat and let sit covered for 10 minutes.

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

Cooking Techniques

Spice Level: