Spiced lamb is simmered with rice and whole heads of garlic in this Central Asia-inspired dish.
Very close to the true uzbek recipe (I'm originally from Uzbekistan). Agree with previous reviewers abour julienned carrots. Another thing we do differently: put raw garlic on top the rice (squeeze it in the rice in the center) before covering everything with water. Pour water over a tablespoon or wooden spatula to ensure even distribution over rice (to avoid making large holes in the rice). Cover, and when it starts boiling remove the cover to let water evaporate. Then cover again until rice is ready. Cook on slow heat. Also, we use round rice rather than long rice but in any case avoid sticky rice. The main key to the true uzbek plov: spices. In addition to what you already mention you need turmerick (it gives plov its golden colour), carum seeds (or caraway seeds), cumin can be used regular and black cumin for more flavor, some use paprika. Comment to other reviews: Cranberries is a poor substitute to barberries - you need something very sour. There is no butter in the plov. Serve with shikarop: a salad with finally sliced (almost shredded) tomatos, shredded sweet onions, oil, salt, pepper, cilantro, and paprika. Enjoy! - 24 May 2012 (Review from Allrecipes USA and Canada)
I was born in Uzbekistan and my family has been making this dish for as long as I can remember, the only thing we do diffently is we cut the carrots in thick julienne not grate the carrots - 24 Mar 2011 (Review from Allrecipes USA and Canada)
I made the Lamb and Rice. The most difficult part was trying to find barberries. I used dried cranberries instead. The dish is OUTSTANDING. It took time, but was worth it. thanks, Sarah - 23 Apr 2011 (Review from Allrecipes USA and Canada)