• 2 cups long-grain rice
  • 1 lb (450g) lamb, cut into chunks
  • 2 large onions, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and shredded
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp saffron
  • Salt and pepper, to taste
  • 4 cups chicken or lamb broth
  • 1/4 cup vegetable oil
  • Fresh herbs, for garnish (optional)


  1. Rinse the rice in cold water until the water runs clear. Soak the rice in warm salted water for 30 minutes, then drain.
  2. Heat the oil in a large pot over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb and set aside.
  3. Add the onions to the pot and sauté until they are soft and golden. Add the garlic and sauté for another minute.
  4. Add the shredded carrots and spices to the pot and sauté for a few minutes until the carrots are soft.
  5. Add the lamb back to the pot and stir to combine with the onion and carrot mixture.
  6. Add the rice to the pot and stir to combine with the lamb and vegetables. Pour the broth over the rice and bring to a boil.
  7. Reduce the heat to low, cover the pot and simmer for about 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
  8. Remove from heat and let the Plov rest for 10-15 minutes.
  9. Fluff the rice with a fork and serve garnished with fresh herbs, if desired.

Plov is a delicious and satisfying dish that can be served as a main course or as a side dish. Enjoy!



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