Plov uzbek classic with lamb in kazan

8 servings
1 hour

How to cook a classic Uzbek pilaf with lamb? Prepare the products according to the list. I recommend using filtered water. We will need some water to soak the barberry, and for the pilaf itself, the amount of water is approximately indicated, it is traditionally poured into the peephole during the preparation process, so that after putting rice in the cauldron, it covers it by 1 cm (or finger thickness).

Pour boiling water over dry barberry, let it soak.

Put the cauldron on the heat, heat and pour the oil. In the warmed sunflower oil, fry the onion, cut into half rings, first.

Add the sliced carrots. Important: traditionally carrots are cut, but many often neglect this moment and rub it on a grater. Keep in mind that the point here is not only in traditions, but also in the appearance and taste of the dish. Chopped carrots will retain their shape during cooking, while grated will become grated and mixed with the rest of the ingredients. Choose you, but I personally like the traditional option more. Fry the vegetables.

Add the sliced lamb. Fry. At this stage, lamb does not need to be fried until tender, it should only be fried well outside.

Add saffron - it can be poured with boiling water in advance or finely ground and poured into the pilaf. Send turmeric there.

Add the barberry. Pour in a glass of hot water and cook over a low heat until the meat is cooked (the mixture of fried vegetables and meat is called zirvak).

Now it's rice's turn. If you take regular rice, then you need to go through it and rinse it well, then roll it back on a sieve and let it drain. Pour the rice into the cauldron.

Top up the hot (freshly boiled) water with about 1cm of rice. Add the salt. In no case mix!

Add the whole garlic head to the center (only the rigid base is cut off and the uppermost layers of husk are removed, which can be easily removed) or individual cloves, cross-cut (this allows the garlic to give all the aroma to the pilaf).

Simmer the lamb pilaf in Kazan over low heat under the lid until all the water has been absorbed. It is not worth mixing pilaf, otherwise the rice will turn into porridge.

The finished pilaf can be removed from the fire and, if desired and with time, allowed to brew under the lid for 15-20 minutes. This will only make it tastier. Serve the lamb pilaf, putting it beautifully on a large dish. Enjoy your meal!