After searching everywhere for a Uzbek plov lamb and rice pilaf recipe to recreate an amazing dish I tried at a Middle Eastern restaurant I decided to try making this myself Though not authentic it still is amazing Enjoy
Prep Time
2 hrs
Dificult
Medium
Servings
8
Ingredients
Instructions
Place basmati rice in a large bowl; cover with warm water and set aside. Wash whole heads garlic; set aside.
Heat vegetable oil in a Dutch oven or large skillet over high heat until smoking. Add lamb; cook
turning occasionally
until evenly browned
about 10 minutes. Stir in onions; cook and stir until softened and browned
about 10 minutes. Stir in carrots; cook and stir until softened
about 10 minutes. Add barberries
cumin
coriander
and peppercorns; drop whole heads garlic into Dutch oven
stirring to evenly distribute. Reduce heat to medium. Cover and cook 30 minutes.
Wash and drain basmati rice with hot water; add to Dutch oven in an even layer on top of lamb. Slowly pour in 2 cups boiling water. The rice should be covered with about 3/4-inch water. Do not stir. Season with salt; reduce heat to medium-low. Cover and cook until rice is tender and liquid absorbed
about 20 minutes. Stir rice and lamb together; serve with whole garlic heads on top.
