Uzbek Plov (Palov)

Method

1. 01

   Rinse and soak the rice

   Rinse the rice until the water is nearly clear, then cover with fresh water and soak while preparing the meat and vegetables. Drain before layering.

   

2. 02

   Brown the lamb

   Heat the oil in a heavy Dutch oven over medium-high heat. Brown the lamb in batches so the pieces sear rather than steam; transfer to a plate.

   

3. 03

   Cook the onion and carrot

   Add the onions to the pot and cook until golden at the edges. Stir in the carrots and cumin and cook until the carrots soften slightly and become fragrant.

   

4. 04

   Build the zirvak

   Return the lamb and juices to the pot. Add salt and hot water, tuck in the whole garlic head and simmer until the meat is nearly tender and the broth is deeply seasoned.

   

5. 05

   Layer the rice

   Spread the drained rice evenly over the meat without stirring. Add hot water carefully until it just reaches the rice surface; keep the layers distinct.

   

6. 06

   Steam covered until tender

   Cook uncovered until most surface liquid disappears. Make a few steam channels through the rice, cover tightly and cook over low heat until the grains are tender.

   

7. 07

   Rest and serve communally

   Turn off the heat and rest covered so the grains finish evenly. Lift out the garlic, gently turn rice and meat together, and mound onto a large platter.