Uzbek plov (Rice with lamb & carrot) | Recipe | A kitchen in Istanbul

Name: Uzbek plov (Rice with lamb & carrot) | Recipe | A kitchen in Istanbul
Total time: 40 min
Ingredients: 350 g basmati rice; 2 Tbsp olive oil; 500 g lamb meat (use a tender cut like leg, cut into 2 cm (⅘ in) cubes); 1½ Tbsp butter; 2 medium onions (finely chopped); 2 tsp whole cumin seeds; 4 garlic cloves (finely chopped); 350 g carrot (peeled and cut into 4–6 wedges lengthwise, then sliced into 5 cm (2 in) sticks); 2 tsp pul biber (Aleppo pepper); 2 Tbsp finely chopped flat-leaf parsley (Italian parsley) (optional); water; salt and pepper

vidarbergum.com

The Uzbek national dish that you'll find versions of all over Central Asia and the Caucasus.

View full recipe on vidarbergum.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vidarbergum.com.

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Ingredients

350 g basmati rice
2 Tbsp olive oil
500 g lamb meat (use a tender cut like leg, cut into 2 cm (⅘ in) cubes)
1½ Tbsp butter
2 medium onions (finely chopped)
2 tsp whole cumin seeds
4 garlic cloves (finely chopped)
350 g carrot (peeled and cut into 4–6 wedges lengthwise, then sliced into 5 cm (2 in) sticks)
2 tsp pul biber (Aleppo pepper)
2 Tbsp finely chopped flat-leaf parsley (Italian parsley) (optional)
water
salt and pepper