Osh / Plov - Uzbek / Central-Asian Rice

By Ivan Liew on November 20, 2007 5 Reviews Prep Time: 20 mins Total Time: 1 hrs Servings: 3-4

Ingredients
2 cups rice 600 g lamb shoulder 6 tablespoons vegetable oil 3 medium onions 4 carrots 4 garlic cloves 1 teaspoon crushed red pepper flakes 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon pepper 1 teaspoon salt
Photo by threeovens

Directions
1. Wash the rice. Allow to soak in salted water for 30 minute You can use Thai or
basmati rice.

2. Cut the lamb shoulder into cubes. It should have some fat. Bones are optional. 3. Slice the onions thinly and cut the carrots into strips. You should approximately
equal amounts of carrots, onions, and lamb.

4. Heat a large cast-iron or metal wok with the oil. Don't use olive oil. Sunflower oil
works well. Animal fat tastes richer but is even worse for you and too heavy for many taste buds. While you can get away with any kind of pot, it does taste better if you have an appropriate seasoned instrument.

5. Fry the onions until golden brown.

Osh / Plov - Uzbek / Central-Asian Rice (cont.)

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Directions
6. Add chopped garlic and lightly brown. You can alternatively put the whole cloves
into the rice when you cook the rice.

7. Add lamb and fry until cubes are lightly browned. 8. Add carrots, salt, pepper, all spices (adjust to your taste), and 2 cups of water.
Turn down the fire, mix well, and cover for 5 min to allow carrots to soften.

9. This completes the first step called "zirvak". You are now ready to cook the rice in
the second step. Drain your rice which should have been soaking for 30 minute.

10. Push the ingredients to the outer parts of your cooking wok/pot creating a large
hole in the centre which will be filled with liquid.

11. Carefully add your rice to the centre of the pot. Do not mix it with the rest of the
ingredients. Try to fit most of it in the centre "hole".

12. Add another 1.5 cups of water, cover the pot and allow to simmer until the rice is
cooked and water has been dried up. This will take approximately 30 minute.

13. Stir the entire mixture well and serve on a hearty plate or bowl. Top with spring
onions. It goes well with a side-serving of salad, tomatoes, and bread. Naan or other type of flat bread would be best.

Nutrition Facts
Serving Size: 1 (417 g) Servings Per Recipe: 3 Amount Per Serving % Daily Value

Amount Per Serving Total Fat 71.4g Saturated Fat 22.4g Cholesterol 144.2mg Sugars 8.6 g Sodium 961.4mg Total Carbohydrate 123.5g Dietary Fiber 6.4g Sugars 8.6 g Protein 44.2g

% Daily Value 109% 112% 48% 40% 41% 25% 34% 88%

Calories 1326.0 Calories from Fat 643

48%

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