Plov Recipe

Inspired by Alyonka Russian Cuisine

Time1h 40m

Serves6

A flavorful rice dish with tender lamb and spices.

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Ingredients

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Main Ingredients

2 cups Basmati rice

1 1/2 lbs Lamb shoulder, cut into chunks

1 large Onion, finely chopped

2 medium Carrots, julienned

4 cloves Garlic cloves, whole

1 tsp Cumin seeds

1 tsp Black peppercorns

1 tsp Celtic sea salt

4 tbs Tuscany sunflower oil

4 cups Water

2 leaves Bay leaves

Method

Cooking Instructions

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

Sauté the Lamb

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the lamb chunks and brown on all sides. Remove the lamb and set aside.

Cook the Onions and Carrots

In the same pot, add the chopped onions and sauté until translucent. Add the julienned carrots and cook for another 5 minutes.

Add Spices and Lamb

Return the browned lamb to the pot. Stir in the cumin seeds, black peppercorns, and salt. Add the whole garlic cloves and bay leaves.

Combine with Water

Pour in the water, bring to a boil, then reduce heat to low. Cover and let it simmer for about 1 hour, until the lamb is tender.

Add the Rice

Once the lamb is tender, add the drained rice on top of the lamb mixture without stirring. Cover the pot and cook on low heat for about 20-25 minutes, or until the rice is fully cooked and has absorbed all the liquid.

Fluff and Serve

Once cooked, remove from heat and let it rest for 10 minutes. Fluff the rice gently with a fork and serve warm.