Plov (Osh Sofi)

Ingredients

• •2 cups basmati rice
• •1 1/2 lb lamb shoulder, cut into 1-inch cubes
• •2 large onions, thinly sliced
• •3 large carrots, julienned
• •1/3 cup neutral oil
• •1 cup cooked chickpeas or 1/2 cup raisins
• •1 tsp ground cumin
• •1 tsp black pepper
• •2 tsp kosher salt, divided
• •4 cups hot water or light stock

Instructions

1. 1

   Rinse the rice several times until the water runs mostly clear, then soak it in cool water for 20 to 30 minutes.

2. 2

   Heat the oil in a heavy pot or kazan over medium-high heat and sauté the onions until golden.

3. 3

   Add the lamb, season with half the salt and the pepper, and brown the meat on all sides.

4. 4

   Stir in the carrots, chickpeas or raisins, and cumin, and cook until the carrots begin to soften.

5. 5

   Drain the soaked rice and spread it evenly over the meat and vegetables without stirring them together.

6. 6

   Pour in the hot water so it just covers the rice, then cook uncovered until most of the liquid is absorbed.

7. 7

   Cover the pot tightly, reduce to very low heat, and steam for 25 to 35 minutes until the rice is tender.

8. 8

   Let the plov rest for 10 minutes, then gently fluff the top rice and scrape up some of the crispy bottom crust before serving.