Kazakh: Plov (Lamb Pilaf)

Recipe by Aliya Dosmanbetova <aliyaserikbaevna@gmail.com>

(makes 5 servings)

Lamb Pilaf is one of my favorite dishes to make at home. Pilaf is a popular rice dish that occupies a special place in Kazakh cuisine and also reflects our regional Central Asian influences. This is a flavorful dish of rice, meat, carrots and spices, and needs to be prepared with love and patience. When pilaf is cooked over low heat, it fills the house with a cozy and rich aroma, bringing the whole family together at the table.

Ingredients:

• 1 kg (2 lbs) boneless leg of lamb
• 2 onions, thinly sliced  
• 2 large carrots, coarsely sliced
• 35 g (2 tbsp) coconut oil
• 500 g (2 cups) basmati rice, rinsed
• 1 bulb garlic
• 10 g (2 tsp) salt
• 5 g (1 tsp) ground cumin
• 35 g (2 tbsp) garlic powder
• 5 g (1 tsp) freshly ground black pepper
• 1.5 liter (6 cups) boiling water

Procedure:

1. Chop lamb into medium-sized cubes (approx ¾ inches); set aside
2. Slice the onions
3. Sliced the carrots  
4. Heat cast iron pot over medium heat, pour in oil; wait until the oil smokes
5. Add the lamb and stir fry until brown; add onions and carrots, then stir fry until wilted
6. Season with cumin, garlic powder, salt, and pepper; stir well  
7. Pour in boiling water, add bulb of garlic, cook on medium heat for 1 hour
8. Remove the garlic, then add the rice; add a little more water if needed
9. Add the garlic back, stir well; when the rice begins to absorb the water, remove the garlic again
10. Cover the pilaf and cook for 8 minutes (check every few minutes to make sure all the liquid has been absorbed to avoid burning)
11. Make holes in the rice (to allow steam to soften the rice)
12. Turn off heat and let the pilaf sit covered for 30 minutes
13. Mix pilaf, transfer to serving plate, then garnish with garlic bulb centered on top of pilaf