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Uzbek Plov

(0)
3 Hrs 20 Min
 
portions
6 %

Carbs

10 %

Fats

7 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 7295 g
Energy 556 kJ / 133 kcal 40495 kJ / 9680 kcal
Sat. fat 4 g 232 g
Unsat. fat 5 g 304 g
Fibre 2 g 86 g
Salt 275 mg 20057 mg
Author: Maxim Golovanov
Units:
 
  • 2.2 kg
    Lamb - Loin chop
  • 1.5 kg
    Onion
  • 1.5 kg
    Carrot
  • 1.3 kg
    Risotto Rice
  • 250 g
    Garlic
  • 218 ml
    Sunflower oil
  • 180 g
    Barberry
  • 120 g
    Cumin
  • 45 g
    Salt
  • 7.3 kg
    Total recipe weight

Equipment

1 x Woks , 1 x Sauce pans , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Skimmers
Method

Preparation time

40 Min

Cooking time

2 Hrs 30 Min

Show pictures

1

Chop the meat into cube-like pieces (2-3 cm a side). Remove any bonesplinters that might be attached to the meat.

2

Cut the onion in half from top to bottom. Then slice each half from root to the top into parts of 2-3 mm width.

3

Put the cast iron wok or casserole on the stove and switch to a high heat (not quite maximum) and warm oil. )Original Uzbek recipe would use lamb rump fat ('kurdyuk') but you might find it hard to buy it outside of Central Asia)

4

Throw in a pinch of salt. If the oil starts bubbling it means that the temperature is right. Place a whole small onion (size of a plum) in a wok. The onion will start “running” around the wok. Fry the onion for some 7 minutes until it's fried (almost burned), then take it out and throw it away. The onion has absorbed all unwanted odours and flavours.

5

Next add the meat to the wok and let it fry allowing meat juices to evaporate. That should take about 30 minutes.

6

While the meat is frying, cut the carrots into thin (2-3 mm) ‘match-size’ sticks.

7

Once the liquid has evaporated and the meat edges look well done, add the carrots

8

Once carrot starts changing its colour, add the onions and cook it until onion becomes soft.

9

Rinse the rice in hot tap water for at least 5 times (to remove all excessive starch) repeatedly changing the water until it becomes clear

10

Mean while add half of the spices and add water so that it covers the meat and let it simmer until meat becomes tender. It can take 30 to 40 minutes depending upon meat quality.

11

Add salt to taste: the meat should taste slightly oversalted. Then add the second half of spices.

12

Remove the root and the stem from the garlic heads carefully leaving every garlic head whole. Distribute the whole heads of garlic (bottoms up) on top of meat.

Tips

1

As a side dish for plov uzbeks usually make 'achuchuk' - fresh tomato and onion cut into very small pieces seasoned with a little bit of salt.

2

A cup of hot green tea (e.g. jasmine) served in the end of this dinner will become a final touch turning your Central Asian dinner into a master piece.

3

The skimmer spoon has to be really solid

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