plov

Plov is an Uzbeki dish that I first tried with my friend who lived in Kyrgyzstan for a couple years. He had just moved to the city and one of the first items on his list was to find and EAT some plov. So, we hopped on the subway and trekked out to Brighton Beach for some authentic plov. I'd describe it as a Central Asian version of lamb biryani.

Plov

2 cups basmati rice
4 heads garlic, whole (Wilbur says usually they just dump the whole head in there)
1/2 cup vegetable oil
2 lbs boneless leg of lamb, cut into 3 in pieces
2 large onions, thinly sliced
5 large carrots, coarsely grated
2 tbsp cumin seeds
2 tbsp coriander seed
1/2 cup fresh barberries (nowhere to be found, so subbed some dried sour cherries)
1 tsp whole black peppercorns
2 cups boiling water to cover
2 tbsp salt

1. Place rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
2. Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
3. Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.