Usuba
Uzbek Plov with Lamb and Chickpeas
A traditional Uzbek dish with rich flavor. Lamb is cooked with onions and carrots in a cauldron, then chickpeas, spices, and rice are added. The dish turns out aromatic, with tender meat and fluffy rice. Served with garlic and raisins.
- Total
- 120 min
- Standard serving
- 335.7 g
Ingredients
Total 14- Lamb
80 g - Round rice
80 g≈ 1/3 cup - Carrotжелтый
80 g≈ 3/4 pcs - Onion
37.5 g≈ 1/4 pcs - Canned chickpeas
16.67 g≈ 1.5 tbsp - Tail fat
8.33 g≈ 2 tsp - Barberry
0.553 g≈ 3 pcs - Ground cumin (zira)
0.723 g - Salt
2.55 g≈ 1/2 tsp - Raisins
2.168 g≈ 3/4 pcs - Spices for pilaf
0.51 g - Cotton oil
16.67 ml≈ 1 tbsp - Garlic
11.25 g≈ 3.5 clove - Sugar
0.16 g
Instructions
- 1
Step 1
Soak the chickpeas in warm water for 4–5 hours or overnight. If a film appears on the surface, remove it. Rinse the rice and soak it in warm water for 4–5 hours, rinsing several times until the water is clear.
Slice the onion into rings, cut the carrots into thin strips. Cut the tail fat into medium pieces. Cut the lamb into large chunks about the size of a third of your fist. Prepare the spices and garlic.
- 2
Step 2
Heat 200 ml of oil in a cauldron. Melt the tail fat on high heat until golden. If you have lamb bones, fry them for 10 minutes and remove.
Add the sliced onion and fry over medium heat until golden, stirring occasionally. Add the lamb pieces and fry over high heat until a crust forms, 10–15 minutes.
Reduce the heat. Add carrots and 1 tablespoon of salt. Simmer for 15 minutes, stirring, until the carrots are reduced by half and become soft. Do not cover the pot.
- 3
Step 3
Pour 1 liter of hot water into the cauldron so that the meat is barely visible above the surface. Bring to a boil.
Add the soaked and cleaned chickpeas, cumin, pilaf seasoning, barberry, raisins, and 0.5 teaspoon of sugar. Place 3 garlic heads on top. Cover with a lid and simmer over low heat for 20–30 minutes.
- 4
Step 4
Open the lid. Remove the garlic and set it aside on a plate. Mix the zirvak.
Spread the prepared rice over the zirvak. Level it carefully without pressing down. Salt with 1 tablespoon of salt. If necessary, add water 1.5–2 cm above the rice level. Cook over medium heat without a lid.
- 5
Step 5
After 20–30 minutes, check the water level by carefully pushing the rice aside with a spatula along the sides of the cauldron. The water should be just below the middle of the contents.
Carefully mound the rice into a heap. Sprinkle cumin over the top. Make several holes through the rice. Place the reserved garlic, pushing it in slightly. Cover with a plate or bowl.
Cover the cauldron with a towel, then with a lid. Reduce the heat to minimum and simmer for 15 minutes. Remove from heat and let it steep for 30 minutes or more. Do not stir the rice with the broth.
- 6
Step 6
Remove the meat from the cauldron. Mix the rice with the remaining contents. Cut the lamb into smaller pieces.
Spread the rice on a large plate or platter. Arrange the meat and garlic cloves on top. Serve hot.
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