Uzbek Palov
Submitted by GRISS
Uzbek Palov brings tender lamb, julienned carrots, raisins, and chickpeas together in a fragrant one-pot rice pilaf. Central Asian comfort food that feeds a crowd with bold, simple flavors.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
90 minPalov is the soul of Uzbekistan’s kitchen, and once you smell the lamb searing in peanut oil with garlic and onions, you’ll understand why this dish is served at every celebration from Tashkent to Samarkand.
Cubes of boneless lamb get a hard sear first, building a golden fond in the skillet. Then julienned carrots, raisins, and chickpeas join the party before the rice goes in to soak up every bit of flavor.
The whole thing simmers low and slow in a covered casserole until the rice is fluffy and each grain carries the warmth of the spiced lamb broth.
Kitchen Tips
- Sear the lamb in small batches over high heat. Crowding the pan steams the meat instead of browning it.
- Julienne the carrots into matchsticks, not coins. Traditional palov uses long, thin strips that weave through the rice beautifully.
- Resist lifting the lid while it simmers. That trapped steam is what cooks the rice evenly from top to bottom.
- The 10-minute rest after cooking is essential. It lets the moisture redistribute so you get fluffy, separate grains instead of mush.
Ingredients
Directions
Heat oil in a large, heavy skillet over high heat.
Drop in the lamb cubes and fry them 6 to 7 minutes.
Be sure to turn them constantly.
Drain them and remove to a large casserole (4 quart is a good size). In the oil left in the pan add the onions, garlic, carrots, raisins, chick peas, salt, and pepper. Cook until browned then add the rice. Reduce the heat to low and stir for 3 minutes. Pour this mixture into the casserole and toss lightly. Add the water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes. Serve at once.
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