Uzbek Lamb Plov (Osh)
Osh Say it: plov (ohsh)
Plov, also called osh, is Uzbekistan’s celebrated rice dish: tender lamb, sweet carrots, onions and cumin-scented rice cooked together in a heavy pot. It is the centerpiece of weddings, family gatherings and everyday meals, always made in generous quantities. The grains should stay separate and glossy, the meat should be soft, and whole heads of garlic steam on top, becoming mild and creamy. A final rest lets the flavors settle before the rice is gently fluffed with the meat and carrots.
Uzbek Lamb Plov (Osh)
Osh
Pronounced plov (ohsh)
- Serves
- 4
- Prep
- 30 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the plov
Method
Rinse the rice under cold water until the water runs mostly clear, then soak it in cool salted water for 30 minutes. Drain well. Pat the lamb dry and season lightly with a pinch of the salt.
Heat the oil in a heavy Dutch oven or kazan over medium-high heat. Add the lamb in one layer and brown, turning occasionally, for 8–10 minutes, until deep golden on all sides.
Add the onions and cook for about 5 minutes, until soft and golden. Add the carrots and cook for 6–8 minutes, until softened and slightly caramelized.
Stir in the cumin, coriander, turmeric if using, pepper and 2 tsp salt; cook for 1 minute, until fragrant. Pour in 3 cups (720 ml) of the hot water, scrape the bottom, and bring to a boil. Lower the heat and simmer for 25–30 minutes, until the lamb is tender when pierced and the liquid has reduced slightly. Stir in the barberries, if using, during the last 5 minutes.
Drain the rice and spread it evenly over the meat mixture without stirring. Pour in enough of the remaining hot water to stand about 1/2 inch (1.5 cm) above the rice, about 2 cups (480 ml). Bring to a gentle boil, then cook uncovered for 8–10 minutes, until most of the water is absorbed and the rice begins to appear at the surface.
Nestle the garlic heads into the rice. Reduce the heat to the lowest setting, cover tightly, and steam for 20–25 minutes, until the rice is tender and the grains separate.
Remove from the heat and rest, covered, for 10 minutes. Uncover, remove the garlic, and gently fluff the rice from the edges, folding in the meat and carrots. Taste and adjust the salt. Serve with the garlic cloves.
Regional variant: Samarkand-style plov (Samarqand oshi)
Add 1/2 cup (100 g) soaked chickpeas to the pot with the lamb and simmer until nearly tender before adding the rice. Add 1/3 cup (40 g) barberries just before the rice goes in, and use a little more hot water because the chickpeas absorb some. The finished plov is slightly sweeter and more textured, still served with the steamed garlic.
Cook's notes
- Use devzira rice if you can find it; basmati is a good substitute. Rinsing and soaking help keep the grains separate.
- Do not stir the rice after it is added to the pot; steam it undisturbed so the grains stay whole.
- Salt the liquid before the rice goes in, since it is difficult to season evenly afterward.
Serve with
Serve with achichuk (tomato-onion salad), fresh non bread and hot green tea.
Make ahead and storage
Cool leftovers, refrigerate for up to 2 days, and reheat covered with a splash of water.
