Uzbek Lamb Plov (Osh)

How to Make It

1. 1

   Place a heavy-bottomed kazan, large cast-iron pot, or Dutch oven over the highest heat available. Add the oil (and lamb tail fat if using). Heat until the fat is shimmering and just beginning to smoke — this is the Uzbek technique called 'calcining' the oil, essential for flavour.

2. 2

   Carefully add the sliced onions to the smoking oil. Fry, stirring occasionally, over very high heat for 10–12 minutes until deeply golden-brown and caramelised. The darkness of the onion determines the colour and flavour depth of the finished plov — do not rush this step.

3. 3

   Add the lamb pieces in a single layer. Sear without stirring for 3–4 minutes, then turn and sear the other side. The meat should develop a dark brown crust. Season with half the salt and all the black pepper.

4. 4

   Add the carrot matchsticks in an even layer over the lamb. Do not stir yet — let them steam for 2–3 minutes, then fold them gently into the meat and onions. Fry together for another 8–10 minutes, stirring occasionally, until the carrots have softened and taken on colour.

5. 5

   Sprinkle in the cumin seeds and crushed coriander seeds directly over the meat-carrot mixture. Stir to toast the spices in the fat for 1 minute. If using barberries or chickpeas, add them now.

6. 6

   Pour in the hot water or lamb stock — enough to cover the meat by about 3cm. Bring to a vigorous boil, then reduce heat to a steady simmer. Nestle the two whole garlic heads into the broth, heads facing up. Season with remaining salt. Cook uncovered for 20–25 minutes, allowing the zirvak (broth base) to develop and the lamb to partially cook through. Taste and adjust salt — the zirvak should be slightly salty as it will season the rice.

7. 7

   Drain the soaked rice and spread it evenly over the zirvak in a flat, even layer. Do not stir — the rice sits on top of the meat and carrots. Gently pour boiling water over the back of a slotted spoon over the rice until water stands about 1.5–2cm above the rice surface.

8. 8

   Increase heat to high and cook uncovered until most of the surface water has been absorbed and the rice looks almost dry on top, about 10–12 minutes. The rice should be still slightly undercooked at this stage.

9. 9

   Use a wooden spoon to mound the rice into a dome shape in the centre of the pot, gathering it away from the sides. Using the handle of the spoon, poke 5–6 holes through the rice mound down to the bottom to allow steam to escape. Reduce heat to the lowest possible setting.

10. 10

    Cover the pot tightly — first with a clean cotton cloth or tea towel, then with the lid pressed firmly on top. The cloth absorbs steam condensation and prevents the rice from becoming soggy. Cook on very low heat for 20–25 minutes. Do not lift the lid during this time.

11. 11

    Remove from heat and allow to rest, still covered, for 10 minutes. This resting period is essential for the rice grains to fully separate.

12. 12

    To serve in the traditional Uzbek manner: remove the whole garlic heads and set aside. Using a large flat spoon or spatula, gently fold and mix the plov from the bottom upward, combining the meat, carrots, and rice together. Mound onto a large communal platter (lyagan). Place the whole garlic heads on top as centrepiece. Serve with fresh sliced tomatoes, thinly sliced onion rinsed in cold water and seasoned with vinegar, and fresh naan or lepyoshka flatbread.