Osh / Plov

Ingredients

• •2 cups basmati rice
• •1 1/4 lb lamb, beef, or chicken pieces
• •2 tbsp vegetable oil
• •1 large onion, sliced
• •2 carrots, sliced
• •1 apple or quince, chopped
• •1/2 cup dried apricots or raisins
• •1/2 cup chopped cilantro
• •1/4 cup chopped mint or dill
• •1 tsp ground cumin
• •1/2 tsp turmeric
• •2 tsp kosher salt
• •3 1/4 cups stock or water

Instructions

1. 1

   Rinse the rice well and soak it for 20 to 30 minutes, then drain.

2. 2

   Heat the oil in a heavy pot and brown the meat in batches until lightly colored.

3. 3

   Add the onion and carrots and cook until softened and aromatic.

4. 4

   Season with cumin, turmeric, and salt, then stir in the apple or quince and dried fruit.

5. 5

   Partially cook the rice in boiling water for 5 minutes if you want a more traditional layered pilaf, then drain.

6. 6

   Spread the meat mixture evenly in the bottom of the pot and layer the rice over it.

7. 7

   Scatter the chopped herbs over the rice and pour in the stock or water around the edges.

8. 8

   Cover tightly and cook over very low heat until the rice is tender and has absorbed the steam, about 30 minutes.

9. 9

   Let rest off the heat for 10 minutes, then fluff and gently combine before serving.