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Plov
A classic Eastern dish of tender lamb, rice, and vegetables, simmered with aromatic spices.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Rinse the rice thoroughly.
Cut the lamb into medium-sized pieces, slice the onion into half-rings, and julienne the carrots.
Sauté the onion until translucent, then remove it to a separate bowl. In the remaining oil, sear the lamb over high heat for 7-10 minutes, stirring frequently.
Lower the heat, return the onion to the meat, and sauté for a couple of minutes. Add the carrots and cook until softened.
Add the spices and a splash of water so it just covers the meat, then stir. Cover and simmer for 10-15 minutes.
Add the rice and stir to combine, place the peeled whole garlic cloves on top, pour in enough water to rise about 2 cm above the rice line, reduce the heat, cover, and let it cook. If the rice isn't done by the time the water is absorbed, add a tiny bit more water without stirring.
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