Plov
Rice with lamb, carrot batons and cumin, cooked in a big iron pot (kazan). In southern Kazakhstan, with its large Uzbek population, it’s the food of celebrations.
Ingredients
- 600 g lamb (shoulder or neck), diced
- 500 g medium-grain rice
- 600 g carrots
- 2 onions
- 1 whole head of garlic
- 1 tablespoon of cumin seeds
- 150 ml oil
- Salt
How to make it at home
- Heat the oil in a heavy-based pot and brown the meat over a high heat.
- Add the sliced onion and, once it’s browned, the carrot cut into thin batons.
- Cover with water, add salt and cumin, and simmer for 40 minutes.
- Wash the rice well, spread it on top without stirring and push the head of garlic into the centre.
- Add water to a finger’s depth above the rice and cook over a medium heat until it’s absorbed.
- Poke a few holes with the handle of a spoon, cover and leave for 20 minutes over the lowest heat.
The trick: Don’t stir the rice: it’s only mixed when served, with the meat on top.