Uzbek Plov

Method

1. 01

   Step 1: Soak the rice

   Rinse the rice 5–6 times until the water is almost clear. Cover with warm water, stir in 1 tbsp salt and leave to soak while you make the base.

2. 02

   Step 2: Prep everything

   Cut the lamb into 3–4 cm chunks and the onions into half-moons. Cut the carrots by hand into 5 mm thick sticks; grated carrot collapses into mush. Peel the loose outer skin from the garlic and trim the roots, leaving the bulbs whole.

3. 03

   Step 3: Brown lamb and onion

   Heat the oil in the pot over high heat until it gives off a faint haze. Brown the lamb for 8–10 minutes until deeply coloured, then add the onions and cook for 7–8 minutes more until golden brown.

4. 04

   Step 4: Add the carrots

   Pile the carrots on top and leave them for 2–3 minutes before stirring. Cook for 10 minutes until soft and glossy. Rub the cumin between your palms to release its aroma and add it with the coriander and barberries.

5. 05

   Step 5: Simmer the base

   Pour in enough boiling water to cover the carrots by 1 cm (about 800 ml) and add 1 tbsp salt. Simmer over medium-low heat for 40 minutes. Taste the broth: it should be noticeably over-salted, as the rice will absorb it.

6. 06

   Step 6: Layer the rice

   Drain the rice and spread it evenly over the base with a slotted spoon, without stirring. Gently pour boiling water over the back of the spoon until it covers the rice by 1.5–2 cm.

7. 07

   Step 7: Boil off the water

   Turn the heat to high and cook uncovered for 10–12 minutes, until the water has dropped below the surface of the rice and small craters appear.

8. 08

   Step 8: Steam under the lid

   Gather the rice into a dome, poke 5–6 holes down to the bottom with a wooden spoon handle and press the garlic bulbs into the rice. Cover tightly and steam over the lowest heat for 25 minutes.

9. 09

   Step 9: Fluff and serve

   The rice should be tender with every grain separate. Rest for 10 minutes with the lid on, then mix and turn out onto a platter, rice underneath, lamb and garlic on top.