Plov

Raaka-aineet

• 500 g basmati riceKorvike: devzira rice
• 750 g lamb shoulderKorvike: beef
• 500 g carrots
• 3 large onions
• 3 whole heads garlic
• 100 g chickpeas
• 2 tbsp cumin seeds
• 1 tbsp coriander seeds
• 150 ml vegetable oilKorvike: cottonseed oil
• 2 tbsp barberriesKorvike: dried cranberries

Ohjeet

1. 1

   Soak rice for 2 hours and chickpeas overnight.

2. 2

   Heat oil in a heavy kazan until smoking. Sear lamb chunks until deeply browned on all sides.

3. 3

   Add sliced onions and cook until golden. Add julienned carrots and cook 10 minutes.

4. 4

   Add cumin, coriander, salt, and boiling water to cover. Simmer 40 minutes until lamb is tender.

5. 5

   Drain rice and spread evenly over the meat — do not stir. Push whole garlic heads and chickpeas into the rice.

6. 6

   Add boiling water until it sits 2cm above the rice. Cook uncovered on high until water is absorbed.

7. 7

   Reduce heat to lowest, cover tightly, and steam 30 minutes. Flip onto a large platter with meat on top.