Pilau (Plov)

🛒 Ingredients

• Lamb, boneless lean 75 g · 107 kcal
• Long-grain Rice, dry 60 g · 216 kcal
• Carrots 50 g · 20 kcal
• Onions 40 g · 16 kcal
• Garlic 10 g · 15 kcal
• Vegetable Oil 15 g · 135 kcal
• Cumin Seeds 1 g · 6 kcal
• Coriander Seeds 1 g · 3 kcal
• Water 120 g · 0 kcal

👨‍🍳 Instructions

1. Wash the rice thoroughly until the water runs clear; soak it in warm water for at least 30 minutes, then drain.
2. Cut the lamb into 3-4 cm cubes, slice the onions into half-rings, and julienne the carrots (matchsticks).
3. Heat the vegetable oil in a heavy-bottomed pot or kazan over high heat until it smokes slightly, then add the lamb and sear until deeply browned on all sides.
4. Add the sliced onions to the pot and sauté until golden brown and caramelized, about 7-10 minutes.
5. Stir in the julienned carrots and cook for another 5-7 minutes until they soften slightly.
6. Add cumin and coriander seeds, a few whole garlic cloves, salt, and black pepper to taste. Pour in hot water to cover the ingredients, bring to a simmer, and cook for 30-40 minutes; this is called 'zirvak'.
7. Carefully place the drained rice evenly over the zirvak, without stirring. Pour in just enough hot water to cover the rice by about 1-2 cm, or until the water level is about 1 cm above the rice.
8. Increase the heat to high until the water boils vigorously and almost completely evaporates from the surface, creating holes in the rice layer.
9. Reduce the heat to very low, gather the rice into a mound, and make a few small holes in the top to allow steam to escape. Cover tightly with a lid and cook for another 20-25 minutes.
10. Turn off the heat and let the pilau rest, covered, for at least 10-15 minutes before serving.
11. Gently fluff the pilau with a spoon, mixing the meat and vegetables with the rice. Serve hot, traditionally on a large platter.