Osh Plov Uzbek Central Asian Rice Food
UZBEK PLOV (LAMB AND RICE PILAF)
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.
Provided by SarahandtheCity
Categories Meat and Poultry Recipes Lamb
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g
UYGHUR POLO (PILAF)
Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious.
Provided by mpevans
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot. Set the stove temperature at 7/10 at highest.
- Cook the meat in the oil, stirring occasionally until evenly browned.
- Add the chopped onion to the pot, still stirring, and cook until it is translucent.
- Stir carrots into the pot. Note that it will initially look like there are too many carrots in the dish; however, once they begin to absorb some of the oil they will shrink down and mix well into the the recipe.
- Add salt according to your taste.
- Pour water into the pot.
- When the water boils, add the hot pepper and whole garlic bulb. Let them simmer in the mixture for five minutes, and then fish them back out and set them aside.
- Add cumin.
- Lower the stove temperature (to about 3/10) and allow the mixture to boil for 15 to 20 minutes.
- After the 15 to 20 minutes, raise the heat (once again, no higher than 7/10) and add rice to the pot. Spread the rice out on top of the water, but do not mix it with the rest of the ingredients.
- When water is no longer visible above the rice, then spoon the rice towards the center.
- Replace the garlic bulb and red pepper into the pot, and pour raisins on top of the rice.
- Place a lid on top of the pot and lower the heat to 3/10.
- Cook for 30 minutes. After that time, once again remove the hot pepper and the garlic, and stir the rest of the ingredients. This dish is often served with flatbread, yogurt, and salad with a vinegar dressing.
Nutrition Facts : Calories 893.6, Fat 39.6, SaturatedFat 8.4, Cholesterol 60, Sodium 134.5, Carbohydrate 109.7, Fiber 6.2, Sugar 18.4, Protein 25.1
OSH / PLOV - UZBEK / CENTRAL-ASIAN RICE
I first had osh in Uzbekistan, then later in various forms called plov in Kazakhstan. It's a belly-warming mixture of rice with spices, lamb, onion, and carrots lovingly fried, stirred. The Uzbek osh is my favourite with it's stronger spices.
Provided by Ivan Liew
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the rice. Allow to soak in salted water for 30 minute You can use Thai or basmati rice.
- Cut the lamb shoulder into cubes. It should have some fat. Bones are optional.
- Slice the onions thinly and cut the carrots into strips. You should approximately equal amounts of carrots, onions, and lamb.
- Heat a large cast-iron or metal wok with the oil. Don't use olive oil. Sunflower oil works well. Animal fat tastes richer but is even worse for you and too heavy for many taste buds. While you can get away with any kind of pot, it does taste better if you have an appropriate seasoned instrument.
- Fry the onions until golden brown.
- Add chopped garlic and lightly brown. You can alternatively put the whole cloves into the rice when you cook the rice.
- Add lamb and fry until cubes are lightly browned.
- Add carrots, salt, pepper, all spices (adjust to your taste), and 2 cups of water. Turn down the fire, mix well, and cover for 5 min to allow carrots to soften.
- This completes the first step called "zirvak". You are now ready to cook the rice in the second step. Drain your rice which should have been soaking for 30 minute.
- Push the ingredients to the outer parts of your cooking wok/pot creating a large hole in the centre which will be filled with liquid.
- Carefully add your rice to the centre of the pot. Do not mix it with the rest of the ingredients. Try to fit most of it in the centre "hole".
- Add another 1.5 cups of water, cover the pot and allow to simmer until the rice is cooked and water has been dried up. This will take approximately 30 minute.
- Stir the entire mixture well and serve on a hearty plate or bowl. Top with spring onions. It goes well with a side-serving of salad, tomatoes, and bread. Naan or other type of flat bread would be best.
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