Russian Plov with Lamb, Carrots and Garlic

Name: Russian Plov with Lamb, Carrots and Garlic
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 portions
Ingredients: 700 g lamb; 400 g long-grain rice; 3 pcs carrot; 2 pcs onion; 4 cloves garlic; 100 ml vegetable oil; 1 teaspoon cumin; 0.5 teaspoon turmeric; 2 pcs bay leaves; 1.5 teaspoon salt; 1 pinch ground pepper

Eduard LáskaMeatRussian Cuisine x se líbilo

Plov is an aromatic one-pot dish that ranks among the most festive meals in Central Asia and settled into Russian cuisine through Caucasian and Uzbek traditions. The lamb is braised together with carrots, onion and spices in the so-called zirvak, on top of which the rice is then cooked until fluffy. Whole cloves of garlic tucked into the rice perfume the entire pot and soften completely. The result is a hearty, fragrant meal traditionally served on one large platter for the whole company.

Příprava: 20min

Vaření: 1h

CELKOVÝ ČAS: 1h 20min

Step by step process

Preparing the zirvak

1
Cut the lamb for the plov into pieces about 3 cm. Cut the carrots into thick sticks 4-5 cm long and the onion into half-rings.
2
Heat vegetable oil in a deep cast iron pan or casserole over high heat until it starts to smoke. Add the onion and fry for 8-10 minutes until dark golden brown.
3
Add the lamb and fry over high heat for 10 minutes until browned on all sides. Add the carrots and fry for another 5-7 minutes.
4
Sprinkle with salt, pepper, cumin and turmeric. Add the bay leaves and garlic. Pour in 700 ml of hot water, bring to a boil and let the zirvak simmer over medium heat for 20-25 minutes.

Rice and finishing

5
Rinse the rice thoroughly under cold water until the water runs clear. Spread the washed rice evenly over the meat and vegetable base - do not stir.
6
Pour hot water over the rice so it covers it by 1-2 cm. Increase the heat and let the water evaporate almost completely.
7
Using a skewer or the handle of a wooden spoon, make several holes through the rice to the bottom, cover with a lid and cook over the lowest heat for 20-25 minutes until the rice has absorbed all the liquid.
8
Remove the lid, take out the bay leaves and gently stir. Let the plov rest for 5 minutes under the lid and serve on a large platter.