Uzbek-inspired Lamb and Rice Pilaf

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, julienned 2 carrots, julienned
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• A pinch of saffron threads A pinch of saffron threads
• 3 cups (710ml) lamb or vegetable broth 3 cups (710ml) lamb or vegetable broth
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 60g (Sugars: 4g)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. 2.
   Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and cook until golden brown and caramelized, stirring occasionally.
3. 3.
   Remove half of the caramelized onions from the pot and set aside for garnish.
4. 4.
   Add the lamb to the pot and cook until browned on all sides. Add the minced garlic, ground cumin, ground coriander, paprika, black pepper, and turmeric. Stir well to coat the lamb with the spices.
5. 5.
   Add the julienned carrots to the pot and cook for another 5 minutes.
6. 6.
   Drain the soaked rice and add it to the pot. Gently stir to combine the rice with the lamb and vegetables.
7. 7.
   Dissolve the saffron threads in a tablespoon of hot water and pour it over the rice. Add the lamb or vegetable broth and season with salt to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
9. 9.
   Remove the pot from the heat and let it rest, covered, for 10 minutes.
10. 10.
    Fluff the rice with a fork and garnish with the reserved caramelized onions and fresh cilantro or parsley.

Treat your ingredients with care...

• Lamb — Choose boneless lamb shoulder for tender and flavorful meat. Trim excess fat before cutting into pieces.
• Saffron — To enhance the flavor and color, soak the saffron threads in hot water for at least 10 minutes before adding to the dish.

Tips & Tricks

• For added flavor, marinate the lamb in a mixture of yogurt, garlic, and spices for a few hours before cooking.
• To achieve perfectly fluffy rice, avoid stirring it too much while it's cooking.
• If you prefer a vegetarian version, you can substitute the lamb with chickpeas or tofu for a protein-rich alternative.
• Serve the Plov with a dollop of plain yogurt on the side to balance the flavors.
• Leftover Plov can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Lamb and Rice Pilaf hot, garnished with fresh cilantro or parsley. Accompany it with a side of plain yogurt and a fresh salad for a complete meal.

Presentation advice

Present the Lamb and Rice Pilaf in a large serving dish, allowing the golden rice to take center stage. Sprinkle the reserved caramelized onions and fresh herbs on top for an attractive and aromatic presentation.