morsels45

morsels45 said

Plov

Rice cooked in the fat of the lamb above it. Made for a crowd, always.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make plov

One way to do it. The same ones the app hands you once you have decided.

Made for a crowd

100 minutes · serves 6 · Medium

What you need

  • 800g lamb shoulder
  • 500g long-grain rice
  • 4 carrots
  • 2 onions
  • 1 whole head of garlic
  • 1 tbsp cumin seed
  • 1 tsp barberries
  • Oil

What you do

  1. 1Cut the carrots into thick batons, never grated. Grated carrot dissolves and the whole thing goes sweet and mushy.
  2. 2Brown the lamb hard in a wide heavy pot, then onions, then carrots on top.
  3. 3Cumin and barberries in, water to cover, and simmer 40 minutes. This broth is called zirvak and it is the flavour of the dish.
  4. 4Rinse the rice until the water runs clear and lay it on top without stirring.
  5. 5Add water to sit two fingers above the rice. Bury the whole garlic head in the middle.
  6. 6Lid on, lowest heat, 25 minutes. Turn it out upside down so the meat ends up on top.