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.
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Jorge Velez
[email protected]This is a must-try for any fan of Uzbek or Central Asian cuisine. It's a delicious and authentic dish that's sure to impress your friends and family.
Brian Jones
[email protected]I love the vibrant colors of this dish. It's so visually appealing.
Cooper Hayward
[email protected]This dish is perfect for a party or potluck. It's easy to make and can be served hot or cold.
Zusiphe Buthelezi
[email protected]I'm a vegetarian, so I made this dish with tofu instead of meat. It was still very flavorful and satisfying.
aqdas jutt
[email protected]This recipe is a great way to use up leftover rice. I added some chopped vegetables and chicken, and it turned out delicious.
Sandip Chhetri
[email protected]I had some trouble getting the rice to cook evenly. Some of it was still hard, while other parts were mushy. I'm not sure what I did wrong.
Perfect nasigba
[email protected]This dish was a little bit too oily for my taste, but the flavor was still good. I think I'll try using less oil next time.
Khamran Khan
[email protected]Osh Plov is comfort food at its finest! The combination of rice, meat, and vegetables is hearty and flavorful. I love the addition of the cumin and coriander seeds, which give the dish a unique flavor.
khalil lilo
[email protected]This recipe was easy to follow and the results were excellent. I especially liked the crispy rice at the bottom of the pot.
Nadia Hussain
[email protected]I've made this dish several times now and it's always a hit. It's a little time-consuming to make, but it's worth it. The flavors are amazing.
Ahmad. Sahed90
[email protected]This is a delicious dish! I followed the recipe exactly and it turned out perfect. My family loved it.