I absolutely love this recipe because it’s like a delicious culinary adventure where the aromatic spices and tender lamb perfectly merge, creating an irresistibly flavorful experience. Plus, the infusion of saffron and the comforting essence of garlic take the dish to a whole new level, making it a go-to favorite for cozy gatherings with friends!
I enjoy making warming meals, and lamb and carrot plov is a favorite. Plov, a dish that stretches across many countries in Central Asia, has many variations.
The key ingredients usually include rice, meat, and something to flavor the dish. In this version, we have tender lamb, aromatic cumin, and julienned carrots for both flavor and texture.
I’m kind of obsessed with basmati rice, and the coriander in this dish makes it even better.
Ingredients
Basmati Rice: Delivers carbohydrates and bestows a soft, fluffy, and very delightful texture.
Lamb: A powerful protein source, delivering a rich and robust flavor.
Carrots are a source of beta-carotene, bestowing natural sweetness and color.
Onions: When caramelized, they add natural sweetness and a savory depth.
Cumin Seeds: Aroma and taste of the earth; it’s good for your digestion.
Threads of saffron: They are not necessary but add a fragrant aroma and brilliant hue.
Ingredient Quantities
- 2 cups basmati or long-grain rice
- 500 grams lamb, cut into 1-inch cubes
- 3 medium carrots, julienned
- 2 medium onions, finely chopped
- 5 cups water
- 1/2 cup vegetable oil
- 1 tablespoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 4 cloves garlic, whole
- 1 pinch saffron threads (optional)
Instructions
1. Wash the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes, and then drain the rice.
2. In a large, heavy-bottomed pot or Dutch oven, over medium-high heat, heat the oil until shimmering. Add the lamb cubes and brown them on all sides.
3. Pour the chopped onions into the pot and cook until they reach a golden brown color.
4. Add the carrots cut into matchsticks and cook for about 5 minutes, stirring, until they begin to soften.
5. Place the cumin seeds, ground coriander, black pepper, and salt in the pot. Stir to combine, ensuring the spices coat the meat and the vegetables evenly.
6. Add sufficient water to blanket the meat and vegetables, around 3 to 4 cups. Set the burner to high to bring the mixture to a boil, then dial it down to low to let it simmer for a while—30 minutes should do it—and cover it loosely.
7. Spread the drained rice evenly over the meat mixture. Do not stir.
8. With the handle of a spoon, create small openings in the rice and insert the whole garlic cloves into the rice.
9. If saffron is being used, dissolve the saffron strands in a small amount of warm water and sprinkle over the rice.
10. Carefully pour the last 1 to 2 cups of water over the rice, ensuring every grain is submerged. Turn up the heat until the water reaches a rolling boil, then reduce to low heat, cover with a well-fitting lid, and allow to gently simmer for 20 to 25 minutes. The water should be completely absorbed and the rice fluffy. If not, cover and cook for another 5 minutes. Let it sit covered for 10 additional minutes, then stir and serve.
Equipment Needed
1. Measuring cups
2. Large bowl
3. Colander or fine mesh strainer
4. Large, heavy-bottomed pot or Dutch oven with lid
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Small bowl (for saffron if used)
9. Stove or cooktop
FAQ
- Q:Can a different type of rice be used instead of basmati? A: Using any long-grain rice is fine, but basmati is best for its superior aroma.
- Q:Can another meat be substituted for the lamb? A: Yes, you can use beef or chicken, but you will get a different flavor with each. Be sure to adjust cooking times so that the beef won’t be underdone or the chicken overdone.
- Q:
- Q:How important are the saffron threads?
A: The dish will still be flavorful without saffron; it is indeed optional. But saffron is such a lovely thing to have—if only for its unique aroma and (especially) color. It meets essential culinary criteria and adds (especially) creative culinary value. - Q:What is the ideal cooking time for lamb cubes?
A: Lamb should be cooked until tender, generally for 45 minutes to an hour, but it can take longer, depending on the size of the pieces and the cut. - Q:Can the oil from vegetables be substituted with another kind of oil? A: Yes, you may substitute any neutral oil such as sunflower or canola. Olive oil can also be used with a slightly different flavor profile.
Substitutions and Variations
Use jasmine rice or brown rice instead of basmati or long-grain rice.
Beef cubes or chicken thighs can be used in place of lamb.
Substitute parsnips or sweet potatoes for carrots.
Substitute olive oil or sunflower oil for the vegetable oil.
A pinch of turmeric can be used for color in place of saffron threads.
Pro Tips
1. Searing the Lamb: Ensure your pot is hot enough when browning the lamb cubes. A good sear will lock in the flavor of the meat and enhance the taste of the entire dish. Avoid overcrowding the pot to ensure even browning.
2. Rice Soaking: Soaking the rice is crucial for achieving fluffy and separate grains. If possible, soak for an hour instead of 30 minutes to enhance the texture.
3. Spice Toasting: When adding the cumin seeds and other spices, let them toast briefly in the oil before combining with meat and vegetables. This will release their essential oils and intensify their flavors.
4. Saffron Infusion: If using saffron, use warm water to extract maximum flavor and color. Let it steep for several minutes before adding to the rice for the best results.
5. Resting Period: After removing the pot from heat, let the dish sit covered for 10-15 minutes. This resting period allows the rice to firm up and absorb any remaining steam, ensuring perfectly cooked rice.
Uzbek Plov Rice With Lamb Carrot Recipe
My favorite Uzbek Plov Rice With Lamb Carrot Recipe
Equipment Needed:
1. Measuring cups
2. Large bowl
3. Colander or fine mesh strainer
4. Large, heavy-bottomed pot or Dutch oven with lid
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Small bowl (for saffron if used)
9. Stove or cooktop
Ingredients:
- 2 cups basmati or long-grain rice
- 500 grams lamb, cut into 1-inch cubes
- 3 medium carrots, julienned
- 2 medium onions, finely chopped
- 5 cups water
- 1/2 cup vegetable oil
- 1 tablespoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 4 cloves garlic, whole
- 1 pinch saffron threads (optional)
Instructions:
1. Wash the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes, and then drain the rice.
2. In a large, heavy-bottomed pot or Dutch oven, over medium-high heat, heat the oil until shimmering. Add the lamb cubes and brown them on all sides.
3. Pour the chopped onions into the pot and cook until they reach a golden brown color.
4. Add the carrots cut into matchsticks and cook for about 5 minutes, stirring, until they begin to soften.
5. Place the cumin seeds, ground coriander, black pepper, and salt in the pot. Stir to combine, ensuring the spices coat the meat and the vegetables evenly.
6. Add sufficient water to blanket the meat and vegetables, around 3 to 4 cups. Set the burner to high to bring the mixture to a boil, then dial it down to low to let it simmer for a while—30 minutes should do it—and cover it loosely.
7. Spread the drained rice evenly over the meat mixture. Do not stir.
8. With the handle of a spoon, create small openings in the rice and insert the whole garlic cloves into the rice.
9. If saffron is being used, dissolve the saffron strands in a small amount of warm water and sprinkle over the rice.
10. Carefully pour the last 1 to 2 cups of water over the rice, ensuring every grain is submerged. Turn up the heat until the water reaches a rolling boil, then reduce to low heat, cover with a well-fitting lid, and allow to gently simmer for 20 to 25 minutes. The water should be completely absorbed and the rice fluffy. If not, cover and cook for another 5 minutes. Let it sit covered for 10 additional minutes, then stir and serve.
