Uzbek Lamb and Rice Pilaf (Plov) (2000 kcal OMAD)

Name: Uzbek Lamb and Rice Pilaf (Plov) (2000 kcal OMAD)
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 1 servings
Cuisine: Pakistani, Persian, Russian, Turkish
Ingredients: 0.92 cup Basmati Rice; 0.92 cup Berry Sparkling Water; 0.46 tsp Black Peppercorns; 2.29 whole Carrot; 0.92 tbsp Coriander Seed; 0.23 cup Fresh Chives; 1.83 whole Garlic; 0.92 lb Leg of Lamb; 0.92 tbsp Seasoned Salt; 0.23 cup Vegetable Oil; 0.92 tbsp Whole Cumin Seed; 0.92 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Pakistani 🇵🇰Persian 🇮🇷Russian 🇷🇺Turkish 🇹🇷 High-Protein 💪Low-Sodium Sugar-Free Gluten-Free Ayurvedic 🧘Halal 🕌Comfort-Food

Uzbek Lamb and Rice Pilaf (Plov) pairs tender chunks of lamb with fluffy basmati rice, sweet carrots, and buttery whole garlic, all perfumed by cumin, coriander, and pepper. Tangy barberries brighten each bite, balancing richness with a gentle tart pop. Serve this aromatic pilaf for a cozy family dinner or a festive gathering where warm spices take center stage.

Prep20 mins
Cook1 hr 40 mins
Serves1
DifficultyMedium

Uzbek Lamb and Rice Pilaf (Plov) (2000 kcal OMAD)

1

Put the basmati rice in a large bowl, cover it with warm water, and set it aside. Rinse the whole garlic heads and set them aside.
2

Heat the vegetable oil in a Dutch oven or large skillet over high heat until it smokes. Add the lamb and cook, turning occasionally, until evenly browned, about 10 minutes. Stir in the onions and cook, stirring, until softened and browned, about 10 minutes. Stir in the carrots and cook, stirring, until softened, about 10 minutes. Add the barberries, cumin, coriander, and peppercorns, then drop the whole garlic heads into the Dutch oven, stirring to distribute evenly. Reduce the heat to medium. Cover and cook for 30 minutes.
3

Rinse and drain the basmati rice with hot water, then add it to the Dutch oven in an even layer on top of the lamb. Slowly pour in 2 cups of boiling water. The rice should be covered by about 3/4 inch of water. Do not stir. Season with salt and reduce the heat to medium-low. Cover and cook until the rice is tender and the liquid is absorbed, about 20 minutes. Stir the rice and lamb together, and serve with the whole garlic heads on top.