Plov (Bukharian Rice)
פלוב
Fragrant Silk Road rice pilaf layered with lamb, caramelized carrots, and a whole head of garlic — the centerpiece of Bukharian-Jewish Shabbat feasts. Bukharian Jews from Central Asia (modern Uzbekistan and Tajikistan) have prepared plov for millennia at every celebration.
Ingredients
- •2 cups long-grain rice, soaked 30 minutes
- •500g lamb shoulder, cubed
- •4 large carrots, julienned
- •2 large onions, sliced
- •1 whole head garlic, top trimmed
- •1 tsp cumin seeds
- •1 tsp coriander
- •½ tsp turmeric
- •¼ cup vegetable oil
- •Salt and pepper
- •2.5 cups hot water or stock
Instructions
- 1
Heat oil in a wide, heavy pot (kazan). Brown lamb on all sides; remove.
- 2
Add onions and cook until golden. Add carrots and cook 10 minutes.
- 3
Return lamb, add spices. Stir to combine.
- 4
Drain rice and spread evenly over the meat and vegetables — do not stir.
- 5
Press whole garlic head into the center of the rice.
- 6
Pour hot water gently over the back of a spoon to not disturb the layers.
- 7
Bring to a boil, then reduce to minimum heat. Cover tightly and cook 25–30 minutes.
- 8
Rest 10 minutes off heat. Invert onto a platter — layers revealed.
Kosher notes
Meat dish. Central Asian Jewish tradition uses lamb.
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