Name: One-Pot Lamb Pilaf (Plov) Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Middle-eastern
Ingredients: 1.5 lbs lamb shoulder, cut into 1-inch cubes; 2 cups long-grain Basmati rice, rinsed; 4 tbsp vegetable oil; 2 large yellow onions, sliced; 3 large carrots, cut into matchsticks; 1 whole head of garlic, top sliced off to expose cloves; 1 tbsp ground cumin; 1 tsp ground coriander; 4 cups beef broth; 1 tsp salt; 1/2 tsp freshly ground black pepper

This hearty one-pot Lamb Pilaf (Plov) is ready in 60 minutes and delivers tender, spiced lamb with perfectly fluffy rice. Infused with cumin, coriander, and sweet carrots, this traditional Uzbek-style dish is perfect for comforting family dinners.

Instructions

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Rinse the Basmati rice under cold running water until the water runs completely clear, then soak it in warm water for 20 minutes before draining.

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

Add the cubed lamb shoulder to the pot and sear for 8 to 10 minutes, stirring occasionally, until a deep golden-brown crust forms on all sides.

Stir in the sliced onions and carrot matchsticks, cooking for about 8 minutes until the vegetables are softened and caramelized.

Season the mixture with ground cumin, ground coriander, salt, and black pepper, stirring constantly for 1 minute until the spices are fragrant.

Pour in the beef broth and place the whole head of garlic, cut-side down, into the center of the pot.

Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the lamb is tender.

Gently remove the garlic head and set it aside, then spread the drained rice in an even layer over the meat and vegetables without stirring them together.

Nestle the garlic head back into the center of the rice layer, cover tightly with a lid, and cook on low heat for 20 minutes until the liquid is fully absorbed and the rice is tender.

Turn off the heat and let the pot sit covered for 10 minutes to steam, then fluff the rice gently with a fork and serve hot with the roasted garlic squeezed over the top.