Uzbek Plov

The first time I had Uzbek plov, I swear a tear almost fell lol. Of the three countries’ versions I’ve tried, this is my favorite: savory lamb, sweet carrots, whole garlic, and cumin, with rice that soaks up the rich base while staying fluffy.

Traditionally cooked in a kazan, a heavy cauldron; a large heavy pot works here. The key is layering the rice over the base and leaving it undisturbed until the final gentle turn.

Pre-prep

Rice. Rinse until the water is mostly clear, soak for 20–30 minutes, then drain.

Meat and vegetables. Cut the lamb into chunks, thinly slice the onions, and cut the carrots into matchsticks. Remove loose outer skin from the garlic, keeping the head whole.

Have everything ready. Measure the spices, chickpeas, and raisins, and have hot water ready.

Make it

Brown the lamb. Heat the oil in a large heavy pot over medium-high heat. Add lamb and turn until browned outside, about 3–5 minutes.

Build the base. Add onions and cook until soft and golden. Add carrots and cook a few minutes, then stir in salt, black pepper, red pepper flakes, turmeric, cumin, and bay leaf.

Simmer the zirvak. Add hot water to cover the meat and carrots, then tuck in the whole garlic head. Cover and simmer about 20 minutes, until the carrots soften and the lamb begins to turn tender. Stir in chickpeas and raisins. This is the flavorful base, or zirvak.

Layer the rice. Spread drained rice evenly over the base; do not stir it in. Add about 3 cups hot water, or enough to sit just above the rice. Taste the liquid for salt and keep the garlic in the center.

Cook and rest. Bring to a boil, reduce heat to low, and cover. Cook 15–20 minutes, until the rice is tender and liquid absorbed. Turn off the heat and leave covered for 10 minutes.

Serve. Gently lift and turn the rice with the meat and vegetables underneath, keeping the grains separate. Serve hot on a platter with the meat and garlic on top.