Best 2 Osh Plov Uzbek Central Asian Rice Recipes
**Unveil the Culinary Delights of Osh Plov: A Journey Through Central Asian Cuisine**
Embark on a culinary adventure to the heart of Central Asia with Osh Plov, a delectable rice dish that captures the essence of Uzbek and regional cuisines. This iconic dish, also known as Oshi Palov or Osh Pilaf, is a symphony of flavors and textures, where tender rice meets succulent meats, vibrant vegetables, and an array of aromatic spices. Join us on a gastronomic voyage as we explore the intricacies of Osh Plov and present a collection of authentic recipes that will transport your taste buds to the bustling bazaars and vibrant streets of Central Asia.
Discover the secrets behind the perfect Osh Plov, from selecting the finest ingredients to mastering the art of layering and cooking techniques. Learn how to create a flavorful broth using lamb, beef, or chicken, and explore the vibrant world of spices that bring this dish to life. From the earthy notes of cumin and coriander to the aromatic warmth of saffron and barberries, each ingredient plays a symphony in your mouth.
Our comprehensive guide includes both traditional and modern interpretations of Osh Plov, ensuring that there's something for every palate to savor. Whether you prefer the classic lamb-based Osh Plov or a vegetarian version bursting with colorful vegetables, we've got you covered. Each recipe is carefully curated to provide step-by-step instructions, detailed ingredient lists, and insightful tips to ensure your Osh Plov turns out perfect every time.
So, gather your ingredients, prepare your cooking utensils, and let's embark on a culinary journey to the heart of Central Asia. Experience the magic of Osh Plov and savor the flavors that have captivated generations. Your taste buds will thank you for this exotic and unforgettable culinary adventure!
OSH / PLOV - UZBEK / CENTRAL-ASIAN RICE
I first had osh in Uzbekistan, then later in various forms called plov in Kazakhstan. It's a belly-warming mixture of rice with spices, lamb, onion, and carrots lovingly fried, stirred. The Uzbek osh is my favourite with it's stronger spices.
Provided by Ivan Liew
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the rice. Allow to soak in salted water for 30 minute You can use Thai or basmati rice.
- Cut the lamb shoulder into cubes. It should have some fat. Bones are optional.
- Slice the onions thinly and cut the carrots into strips. You should approximately equal amounts of carrots, onions, and lamb.
- Heat a large cast-iron or metal wok with the oil. Don't use olive oil. Sunflower oil works well. Animal fat tastes richer but is even worse for you and too heavy for many taste buds. While you can get away with any kind of pot, it does taste better if you have an appropriate seasoned instrument.
- Fry the onions until golden brown.
- Add chopped garlic and lightly brown. You can alternatively put the whole cloves into the rice when you cook the rice.
- Add lamb and fry until cubes are lightly browned.
- Add carrots, salt, pepper, all spices (adjust to your taste), and 2 cups of water. Turn down the fire, mix well, and cover for 5 min to allow carrots to soften.
- This completes the first step called "zirvak". You are now ready to cook the rice in the second step. Drain your rice which should have been soaking for 30 minute.
- Push the ingredients to the outer parts of your cooking wok/pot creating a large hole in the centre which will be filled with liquid.
- Carefully add your rice to the centre of the pot. Do not mix it with the rest of the ingredients. Try to fit most of it in the centre "hole".
- Add another 1.5 cups of water, cover the pot and allow to simmer until the rice is cooked and water has been dried up. This will take approximately 30 minute.
- Stir the entire mixture well and serve on a hearty plate or bowl. Top with spring onions. It goes well with a side-serving of salad, tomatoes, and bread. Naan or other type of flat bread would be best.
UZBEK PLOV (LAMB AND RICE PILAF)
After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.
Provided by SarahandtheCity
Categories Meat and Poultry Recipes Lamb
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g
Tips:
- Use high-quality rice. This will make a big difference in the final dish.
- Soak the rice for at least 30 minutes before cooking. This will help it cook evenly.
- Use a heavy-bottomed pot or Dutch oven to cook the rice. This will help prevent the rice from burning.
- Add the rice to the pot of boiling water and let it cook for about 15 minutes, or until the water has been absorbed.
- Once the water has been absorbed, add the meat, vegetables, and spices to the pot. Stir to combine.
- Cover the pot and let the dish simmer for about 30 minutes, or until the meat and vegetables are cooked through.
- Serve the osh plov with a dollop of yogurt or sour cream.
Conclusion:
Osh plov is a delicious and flavorful dish that is perfect for a special occasion. It is also a great way to use up leftover rice. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a unique and delicious meal, give osh plov a try.
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