Traditional Uzbek Rice Pilaf Food

PLOV (UZBEK RICE PILAF) RECIPE

Steps:

• Rinse rice in a fine mesh strainer until water runs clear. Transfer rice to bowl and cover with water while prepping other ingredients.
• Heat oil on high in large sauté pan until almost smoking and stir in carrots. Fry, stirring frequently, until oil is orange colored and carrots are deeply caramelized on the edges. Add onions and salt, stir to coat with oil, and fry until browned.
• Add spices and stir to combine until fragrant, then add rice. Stir frequently until rice browns slightly and smells nutty. Pour in one cup fresh water, bring to a boil, then reduce to a simmer and cover. Let rice cook for 15 minutes, then check for doneness-add water in 1/4 cup increments if rice is still dry and cook uncovered. Fold rice on bottom of pan over to prevent burning. Plov is done when rice is tender but still toothsome. Season to taste and serve immediately. This Recipe Appears In Spice Hunting: What's The Deal With Saffron?

UZBEK PLOV (LAMB AND RICE PILAF)

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.

UZBEK PILAF WITH LAMB

Steps:

• 1. Separate the meat into two parts fat and lean.
• 2. Cut fat off the meat (or just take pieces with lard) and place it into a preheated large pot.
• 3. Wait until fat melts, take out the meat.
• 4. Cut onion into thin semi-circles put into the pot.
• 5. Let the onion fry until translucent and take it out.
• 6. Put the remaining meat into the pot let it fry until it changes colour.
• 7. Meanwhile peel and cut carrots into stripes, separate in two parts.
• 8. After the meat is browned add one part of the carrots, stir from time to time until soft.
• 9. Put the rest of the meat and the onions back in, pour a small amount of hot water.
• 10. Separate one of the garlic heads into cloves. Don't peel them, place directly into the pot.
• 11. Add barberry and spices, be generous with seasoning, the broth should be over-salted, the rice will absorb the excess salt.
• 12. Add the rest of the carrot.
• 13. Add more hot water (you might want to season as you go).
• 14. Add the whole head of garlic, just take the top skin off, no need to separate or peel.
• 15. Let the mixture boil for about 30 minutes.
• 16. Add the rice (remember to wash it first), it should be submerged into liquid completely (plus about 1 cm on the top).
• 17. Let the rice boil until there is no water on the surface.
• 18. Start gathering the surface rice into the small pile the middle of the pot for about 10 min.
• 19. Check if there is any liquid left on the bottom of the pot by pushing a spoon or spatula into the rice.
• 20. If there is little to none left, turn to very low heat and steam for about 30 minutes.
• 21. Serve on a large place decorated with pomegranate seeds.
• Check out the video process.
• https://www.youtube.com/watch?v=xBtwvZtIdno.

TRADITIONAL UZBEK RICE PILAF

Steps:

• Use one garlic head per guest, sprinkle a teaspoon olive oil on top and wrap in foil. Roast in a medium-hot oven (180°C) for about an hour. The garlic flesh should be soft and brownish when done.
• Peel and cut the onions in half, then thinly slice crosswise. Peel and grate the carrots lengthwise into long thin strips.
• Soak the barberries in water. Grind the spices to a fine powder.
• For the lamb fat, use the white patches found on the lamb. Make sure to include this part. The fat is key to the taste. Melt the fat in a Dutch oven over high temperature and use a spatula to get as much liquid fat out as you can. Remove and discard the remaining fat pieces from the liquid fat.
• Keep the liquid fat in the Dutch oven. Add the lamb cubes and quickly fry on all sides until nicely browned. Reserve the meat and cover with foil.
• Heat the remaining juices and sauté the onions until soft and light brown, about 6-8 minutes. Add the ground spices and mix well for 1 more minute. Add the grated carrots and cook for 3 more minutes or until carrots are soft. Add the reserved meat and any juices. Mix well and reduce heat to medium hot.
• Add 2 cups of rice and 4 cups of hot vegetable broth. Cover and simmer over medium heat for about 10-15 minutes. Turn frequently to make sure the rice does not stick at the bottom. When plov is cooked through, add the drained barberries, remove the lid and wait until all liquid has evaporated.
• Serve hot with a garlic head for each guest.