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) corn oil (or sub coconut oil)
• 500 g (2 cups) basmati rice, rinsed
• 1 whole bulb garlic (with skins on)
• 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. Peel and slice the carrots  
4. Heat cast iron pot over medium heat, add oil; wait until the oil smokes
5. Add the lamb and brown all sides; transfer meat to soup pot
6. Add onions and carrots to skillet, then stir fry until wilted
7. Season with cumin, garlic powder, salt, and pepper; stir well  
8. Pour in boiling water, then transfer to soup pot
9. Add bulb of garlic, cover, cook on medium heat for 1 hour (or use pressure cooker to save time)
10. Remove the garlic, then add the rice and stir well; add a little more water if needed
11. Add the garlic back, cover the pilaf and cook for 8 minutes (check every few minutes to make sure all the liquid has not been absorbed to avoid burning)
12. When the rice has absorbed the water, remove the garlic again
13. Make holes in the rice (to allow steam to soften the rice)
14. Turn off heat and let the pilaf sit covered for 30 minutes
15. Mix pilaf, transfer to serving plate, then garnish with garlic bulb centered on top of pilaf