In Tajikistan, where there’s a crowd, there’s Plov. Pulling up to a giant communal platter of rice brings a natural closeness. By forcing yourself to dip hands into a communal platter breaks down any barriers and is a natural conversation starter.
| Servings | Prep Time |
| 8 people | 15 minutes |
| Cook Time | Passive Time |
| 30 minutes | 10-15 minutes |
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In Tajikistan, where there’s a crowd, there’s Plov. Pulling up to a giant communal platter of rice brings a natural closeness. By forcing yourself to dip hands into a communal platter breaks down any barriers and is a natural conversation starter.
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Ingredients
- 1/2 cup vegetable oil
- 2 onions , chopped
- 1-2 lbs lamb shoulder , cubed (as desired)
- 2 carrots , cut in strips
- 1 turnip , cut in strips
- salt
- 1 tsp ground cumin
- 1/2 tsp pepper
- 4 cups boiling water
- 2 cups white rice
- 1/2 cup raisins
- 10 dried apricots , diced
- dried apricots (for garnish)
Servings: people
Units:
Instructions
- Brown the meat in the vegetable oil. The recipe purposefully uses a lot of oil (traditionally, the fat would be from the mutton)… the oil gives the plov authentic, rich flavor that you’ll be craving for years to come. If there ever was a time to go for it, this would be it! Stir in the onion and continue to cook. It might take a good ten minutes to get the onion soft and brown.
- Cooking down the carrots and turnips along with the cumin, salt, and pepper. While those soften, boil up the 4 cups water.
- Add the hot water and rice to the lamb mixture. Simmer 15 minutes uncovered. Then add raisins and quartered dried apricots. Cover and remove from the flame. Let rest this way 10-15 minutes.
- Fluff with a fork and invert onto a large platter.