Osh (Uzbek Plov)
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The Tale of Osh (Uzbek Plov)
Plov, Uzbekistan's national dish, traces to ancient Persian and Central Asian rice cookery along Silk Road trade routes. A popular legend credits the physician Avicenna with devising it, but this is unverified folklore — the dish's true origins evolved gradually and aren't tied to one inventor.
Ingredients
Scale:· 8 servings
- 4 cups long-grain rice
- 1 kg lamb, cubed
- 4 large carrots, julienned
- 2 onions, sliced
- 1 head garlic, whole
- 1 cup vegetable oil
- 1 tsp cumin seeds
- 1/2 cup raisins or barberries, salt to taste
Instructions
- 1Heat the oil in a large heavy pot (kazan) until shimmering, then fry the sliced onions until deep golden brown.
- 2Add the lamb and brown well on all sides.
- 3Add the julienned carrots and cook, stirring occasionally, until they soften and darken slightly, about 15 minutes.
- 4Pour in enough water to just cover the mixture, add cumin seeds and salt, and simmer until the meat is tender, about 30 minutes.
- 5Wash the rice thoroughly and layer it evenly over the meat and carrots without stirring.
- 6Nestle the whole head of garlic and raisins into the rice, then add enough hot water to cover the rice by about 1cm.
- 7Cover tightly and cook on low heat until the rice is tender and the liquid is absorbed, about 25 minutes.
- 8Gently mix the layers together before serving on a large communal platter.
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