Plov

By Lucy Vaserfirer

Serves 6

This fragrant lamb and rice pilaf is the national dish of Uzbekistan.

¼ cup vegetable oil

1½ pounds lamb, cut into 2 inch cubes 

2 large yellow onions, sliced

2 large carrots, shredded

4 teaspoons ground cumin

¼ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper, or to taste

2 cups basmati rice

salt, to taste

In a large, heavy-bottomed pot, heat the oil over high. Add the lamb cubes and brown thoroughly. Reduce the heat to medium. Add the onions and cook until well caramelized. Add the carrots and continue to cook until very brown. Add the cumin, pepper, and cayenne and cook 1 minute longer. Add enough water to barely cover, bring to a boil, and reduce to a slow simmer. Cover and let simmer, stirring occasionally, about 1½ hours or until the lamb is tender. Sprinkle the rice evenly into the pot and add enough water to cover the rice by 1 inch. Add salt and taste a spoonful of the water for seasoning—the cooking liquid should taste slightly salty for perfectly seasoned rice. Bring to a boil and let simmer quickly until the water level falls and craters form on the surface of the rice. Cover tightly, reduce the heat to low, and cook until the rice is tender, approximately 20 minutes. Fluff the rice and serve immediately with Tomato and Onion Salad.

© Lucy Vaserfirer

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