Recipe by SarahandtheCity
"After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy."
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boneless leg of lamb, cut into 3-inch pieces
onions, thinly sliced
carrots, coarsely grated
whole black peppercorns
boiling water to cover
Very close to the true uzbek recipe (I'm originally from Uzbekistan).
Agree with previous reviewers abour julienned carrots. Another thing we do differently: put raw garlic on top the rice (squeeze it in the rice in the center) before covering everything with water. Pour water over a tablespoon or wooden spatula to ensure even distribution over rice (to avoid making large holes in the rice). Cover, and when it starts boiling remove the cover to let water evaporate. Then cover again until rice is ready. Cook on slow heat.
Also, we use round rice rather than long rice but in any case avoid sticky rice.
The main key to the true uzbek plov: spices. In addition to what you already mention you need turmerick (it gives plov its golden colour), carum seeds (or caraway seeds), cumin can be used regular and black cumin for more flavor, some use paprika.
Comment to other reviews:
Cranberries is a poor substitute to barberries - you need something very sour.
There is no butter in the plov.
Serve with shikarop: a salad with finally sliced (almost shredded) tomatos, shredded sweet onions, oil, salt, pepper, cilantro, and paprika. Enjoy!
following this recipe exactly for cooking times and so forth, everything was burned and unedible. Very disappointed. Lamb is not cheap either.
I was born in Uzbekistan and my family has been making this dish for as long as I can remember, the only thing we do diffently is we cut the carrots in thick julienne not grate the carrots
I made the Lamb and Rice. The most difficult part was trying to find barberries. I used dried cranberries instead. The dish is OUTSTANDING. It took time, but was worth it. thanks, Sarah
I happened upon this from the front page and what you're probably missing is fenugreek seasoning, you add this after you add the water to the rice right on top. Also, the carrots traditionally are julienned not grated.
So to make this more authentic use broth instead of water (beef or chicken). It gives the rice a richer flavor.
Also, I add a little butter right before I throw in the rice. It really improves the flavor. this is a classically rich dish, so the flavor of butter takes it a long way.
I thinly slice my carrots... this is the traditional way and does a lot for the texture.
If you don't like lamb cut up chuck roast will do, or any marbelized meat.
I loved it! Very good! At first I was scared that there were a lot of onions and carrots, but it turned out very good. It tastes really good, and really easy to make. Amazing! <3
Very authentic,you can also try bone in peaces of lamb, that is sold in Costco. Bone will give much flavor to rice. Uzbek eat plov without utensils meat on the bone less messy this way.
* Percent Daily Values are based on a 2,000 calorie diet.
Uzbek Plov (Lamb and Rice Pilaf)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 206
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