Plov

Uzbek Plov (Osh)

Uzbek plov, also called osh, is a fragrant one-pot rice pilaf built from caramelised onions, sweet carrots and tender lamb, finished with whole heads of garlic that steam inside the rice. Traditionally cooked in a heavy kazan over an open flame, this version adapts the technique for a wide Dutch oven or deep heavy pot on the stovetop.

Prep

25 min

Cook

75 min

Total

100 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •900 g (2 lb) lamb shoulder, bone-in, cut into 4 cm chunks, beef chuck works as a substitute; fat is flavour, so don't trim too aggressively
• •120 ml (½ cup) neutral oil or rendered lamb fat, uzbek cooks use cottonseed oil; vegetable or sunflower oil is the closest home equivalent
• •500 g (1.1 lb) yellow onions, about 3 large, sliced thinly
• •600 g (1.3 lb) carrots, half yellow, half orange if you can find them; peeled and cut into 5 cm batons (do not grate)
• •2 tsp ground cumin, toasted whole cumin seeds, lightly crushed, are more traditional
• •1 tsp red pepper flakes or ½ tsp Aleppo pepper, for the gentle heat common in tashkent-style plov
• •1.5 tsp salt, adjust to taste
• •600 g (3 cups) short-grain or medium-grain rice, devzira or any plump, starchy rice; basmati can be used but gives a less traditional, looser result
• •900 ml (3¾ cups) boiling water, plus more as needed
• •2 whole heads of garlic, unpeeled, roots trimmed so they sit flat; do not separate into cloves
• •1 tbsp barberries or raisins, optional, traditional in samarkand-style plov

Steps

1. 1 Rinse the rice in cool water until the water runs nearly clear, then soak in warm salted water for 20–30 minutes. Drain.
2. 2 Heat the oil in a wide heavy pot or Dutch oven (a 30 cm / 12 inch wide pot works best) over medium-high heat until shimmering. Add the lamb and sear until deep brown on all sides, about 6–8 minutes total. Transfer to a plate.
3. 3 Lower the heat to medium. Add the onions to the same pot and cook, stirring, until deeply caramelised and mahogany, 12–15 minutes. This long cook is essential; do not rush it.
4. 4 Return the lamb and any juices to the pot. Add the carrots, cumin, red pepper flakes and salt. Stir gently and cook for 5 minutes so the carrots soften slightly and absorb the spices.
5. 5 Pour in enough boiling water to just cover the meat and carrots (about 500 ml / 2 cups). Bring to a brisk simmer and cook, partially covered, for 25–30 minutes, until the lamb is tender and the broth is rich and seasoned. Taste and adjust salt.
6. 6 Spoon the soaked rice evenly over the lamb and carrots in a flat layer; do not stir. Place the two whole heads of garlic upright in the rice, roots down. Scatter barberries or raisins over the top if using.
7. 7 Pour boiling water gently down the side of the pot until it covers the rice by about 1 cm / ½ inch. Increase the heat to medium-high and bring to a vigorous boil.
8. 8 Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight lid (place a clean kitchen towel under the lid to absorb condensation and keep the rice fluffy) and cook for 20 minutes without lifting the lid.
9. 9 After 20 minutes, uncover. The water should be fully absorbed; the rice should be tender and the grains distinct. Remove the garlic heads and set aside.
10. 10 Using the back of a spoon, gently gather the rice into a mound. Lift out a portion of rice to the side and check for any raw grains at the bottom; if present, drizzle 2–3 tbsp boiling water over those spots, cover again and steam 5 more minutes.
11. 11 Remove from heat. Cover and rest off the heat for 10 minutes. Just before serving, uncover and fluff gently with a fork.
12. 12 Unwrap the garlic heads and squeeze the soft, sweet cloves out of their skins onto the platter. Mound the rice on a large serving dish, top with the carrots, lamb and garlic, and serve hot. Lamb is fully cooked when juices run clear and the internal temperature reads at least 75 °C / 165 °F on an instant-read thermometer.