Plov (The National dish of Uzbekistan and Tajikistan
Plov goes by many names, in Tajikistan they call it Osh but it also known as pilaf, pilau, polu, pilav, or palaw to name a few. A delicious main dish you will love.
Course Main Course, Main Dish
Cuisine Tajikistan, Uzbekistan
Prep Time 20 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 4
Calories 422kcal
Author Darlene at International Cuisine
Ingredients
Ingredients
1lbleg of lambboneless , cut into bite size pieces
1cupbasmati rice
1head garlicwhole
1largeonionthinly sliced
2largecarrotscut into thin matchsticks
1tablespooncumin seeds
1tablespooncoriander seeds
1/2teaspoonwhole black peppercorns
½cupbarberryzereshk
1cupvegetable broth
1tablespoonsalt
1tablespoonoil
Instructions
Place the basmati rice in a large bowl and cover with hot water. Set aside.
Wash the garlic head. Cut about a quarter inch off the top to expose the cloves. Set aside.
Lightly toast cumin, coriander seeds and peppercorns in a pan for a few minutes. (Take care that they do not burn)
Grind using a mortar and pestle or a spice grinder. Set aside.
Heat oil in a large dutch oven over high heat. Add the lamb pieces, stir occasionally until the lamb is browned all around.
Remove the lamb pieces and set aside.
Stir in onions and cook, until onion is soft and golden, about 10 minutes.
Stir in carrots and cook, until carrots are tender, about 10 minutes.
Add the lamb and mix.
Sprinkle the mixture of cumin, coriander, peppercorns and add the barberries.
Add the whole garlic head, mix well. Reduce heat to medium. Cover and cook for 30 minutes.
Wash and drain the basmati rice. Pour the rice over the lamb mixture in an even layer.
Slowly pour the vegetable broth in. The rice should be covered in liquid by about ½ inch. Do not stir.
Season with salt and reduce heat to medium-low. Cover and cook until rice is tender and liquid has been absorbed, about 20 minutes.
Mix the ingredients as you serve the dish on a platter. Garnish with the garlic head.