Usuba
Uzbek Plov with Lamb and Barberry
A traditional Central Asian dish with tender meat, aromatic rice, and piquant spices. Barberry adds a subtle tartness, while chili and garlic provide depth of flavor. Prepared in a cauldron in layers with pre-processed zirwak.
- Total
- 80 min
- Standard serving
- 331.2 g
Ingredients
Total 12
Instructions
- 1
Step 1
Cut carrots into thin sticks about 0.5 cm thick. Finely chop the onion. Peel the garlic, keeping the heads whole.
- 2
Step 2
Cut the lamb into medium pieces. Rinse the rice with cold water several times until clear.
- 3
Step 3
Pour oil into the cauldron in a layer approximately 1 cm thick. Heat the oil over medium heat.
- 4
Step 4
Put two onions and fry until blackened. Remove the onions — they are used to clean the oil.
- 5
Step 5
Place the meat and fry until lightly browned. Add the remaining onion and carrot. Fry until the onion turns golden.
- 6
Step 6
Add cumin, coriander and turmeric. Stir for about 10 minutes to release the aroma of the spices.
- 7
Step 7
Pour cold water so that it covers the contents of the cauldron. Bring to a boil. Add barberry. Carefully place whole chili peppers and garlic heads, slightly submerging them in the zirvak. Do not stir — a damaged pepper will make the pilaf unbearably spicy.
- 8
Step 8
Cook over medium heat for about 20 minutes.
- 9
Step 9
Carefully remove the chili peppers and garlic. Add the rice. Pour water so that it covers the rice by 1 cm.
- 10
Step 10
Cook over medium heat, stirring the rice occasionally with a slotted spoon. Move rice from areas without active boiling to areas with vigorous bubbling.
- 11
Step 11
When the rice starts to absorb water, check it for doneness. Add a bit more water if needed. Once the rice is ready, stir all the contents. Top with chili peppers and garlic. Cover with a lid, turn off the heat and let it sit.
- 12
Step 12
Remove garlic heads before serving.
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