Uzbek Plov

Method

1. Rinse the rice in cold water 5–7 times until the water runs clear, then soak it in warm water for 30 minutes. Cut the meat into 4 cm chunks and pat them very dry with paper towels; wet meat makes hot oil spit. Slice the onion into thin half-moons and cut the carrots by hand into sticks 5 mm thick and 5–6 cm long. Grated carrot turns to mush. Peel only the loose papery skin off the garlic and keep the heads whole.

2. Pour the oil into a 22 cm heavy pot (a kazan or cast-iron casserole) and heat it over high heat. It is ready when a piece of onion sizzles hard the moment it goes in (about 180 °C). Lay the meat in gently, letting it fall away from you, leave it untouched for the first 2 minutes, then turn it for 7 min in total until deep brown on all sides. Keep your face back; the oil will spit.

   Add in this stepNeutral vegetable oil (cottonseed oil in Uzbekistan) 70 mlLamb shoulder (or beef chuck) 300 g

   high heat

3. Add the onion and fry over medium-high heat for 5 min, stirring, until the edges are a deep golden brown. This colour gives plov its amber look and depth.

   Add in this stepOnion 1

   medium-high heat

4. Spread the carrots over the meat, leave them for 1 minute, then turn gently and cook over medium heat for 6 min, until the carrots have softened enough to bend and are glossy with oil.

   Add in this stepCarrots (yellow carrots if you can find them) 300 g

   medium heat

5. Crush most of the cumin between your palms over the pot, then add the coriander seeds, chilli, chickpeas, half the salt and the water, just enough to cover. Bring to the boil over high heat, then turn down to low heat and simmer uncovered for 25 min. This is the zirvak. Taste the liquid: it should seem slightly too salty, because the rice will absorb the salt.

   Add in this stepWhole cumin seeds ¾ tspWhole coriander seeds ½ tspWhole dried red chilli 1Cooked chickpeas (drained if canned) 60 gSalt ¾ tspWater (for the base) 250 ml

   high heat→low heat

6. Drain the soaked rice and spread it evenly over the zirvak, smoothing it flat. Do not stir it in. Push the garlic heads into the centre. Dissolve the remaining salt in the boiling water and pour it gently over a slotted spoon so the rice stays in place, until it sits about 1.5 cm above the rice. Boil uncovered over high heat for 10 min, until no water is visible on the surface.

   Add in this stepRice (medium-grain or long-grain) 200 gWhole garlic heads 1Boiling water (for the rice) 330 mlSalt ½ tsp

   high heat

7. When the water has gone and small holes appear in the rice, use the slotted spoon to gather the rice into a dome and poke 5–6 holes down to the bottom with a chopstick. Sprinkle over the rest of the cumin, cover tightly (weigh the lid with a plate if it is loose) and steam over low heat for 20 min. Bite a grain: if it is tender all the way through it is done; if still hard, sprinkle 2–3 tbsp hot water and steam 5 minutes more.

   Add in this stepWhole cumin seeds ¼ tsp

   low heat

8. Turn off the heat and lift out the garlic and meat. Gently fold the rice and carrots together from the bottom, mound them on a large platter, and top with the meat, cut into bite-size pieces, and the garlic.