Uzbek Plov

Ingredients

• 3 cups long-grain rice, soaked
• 2 lbs lamb, cubed
• 4 carrots, julienned
• 2 onions, sliced
• 1 head garlic, whole
• 1/2 cup chickpeas, soaked overnight
• 1 tsp cumin seeds
• 2/3 cup oil
• Salt and pepper, to taste

Instructions

1. 1Heat oil in a kazan or heavy pot until shimmering, then fry onions until deep golden.
2. 2Add the lamb and sear until well browned.
3. 3Layer in the carrots without stirring and cook a few minutes until slightly softened.
4. 4Add cumin seeds, chickpeas, salt, pepper, and enough water to cover; simmer 30-40 minutes until the meat is tender.
5. 5Spread the soaked rice evenly over the top and add water to sit about an inch above the rice.
6. 6Bury the whole garlic head into the rice, cover, and cook on low heat until the rice is tender and the liquid absorbed, about 25 minutes.
7. 7Gently combine the layers and serve on a large communal platter.

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