dinner · dairy-free · gluten-free
Uzbek plov
One-pot lamb, carrot and cumin rice steamed with a whole head of garlic, Central Asia's national dish.
- Time
- 105min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Brown meat hard in oil in a heavy Dutch oven; add onions and cook until golden.
-
2
Add carrots without stirring for 5 minutes, then stir and cook until wilted; add spices, salt and raisins.
-
3
Add water to cover, simmer covered until meat is tender, about 45 minutes.
-
4
Drain rice and spread over the top without stirring; nestle in garlic and chili and add boiling water to cover by 1 cm.
-
5
Cook uncovered until water drops below the rice, then poke holes, cover tightly and steam on low 25 minutes; mix and serve.
