Uzbek Plov (Lamb and Rice Pilaf)

Recipe View 35 mins Prepare the Rice and Garlic: Place the rinsed basmati rice in a large bowl, cover with warm water, and let it soak for at least 30 minutes. Gently wash the whole garlic heads, removing any loose outer layers, and set aside. (Prep time: 35 minutes)

Recipe View 15 mins Sear the Lamb: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over high heat until shimmering. Add the lamb in batches, ensuring not to overcrowd the pot, and sear on all sides until deeply browned. Remove the lamb from the pot and set aside. (Cook time: 15 minutes)

Recipe View 15 mins Sauté Aromatics: Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and golden brown. Add the carrots and cook until slightly softened, about 5 minutes. (Cook time: 15 minutes)

Recipe View 5 mins Infuse with Spices: Stir in the drained barberries, cumin seeds, coriander seeds, and black peppercorns. Cook for 1 minute until fragrant. Return the lamb to the pot. Tuck the whole garlic heads amongst the lamb. (Cook time: 5 minutes)

Recipe View 5 mins Layer the Rice: Drain the soaked rice thoroughly and spread it evenly over the lamb mixture in the pot. Gently pour in the boiling water, ensuring the rice is covered by about 3/4 inch of liquid. Do not stir. Season with salt. (Cook time: 5 minutes)

Recipe View 25 mins Simmer and Steam: Bring the liquid to a simmer over medium heat, then reduce the heat to low, cover the pot tightly, and cook until the rice is tender and all the liquid has been absorbed, about 20-25 minutes. (Cook time: 25 minutes)

Recipe View 10 mins Rest and Serve: Remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the rice to fully steam and absorb any remaining moisture. Fluff the rice with a fork, gently mixing it with the lamb and vegetables. Serve hot, garnished with the whole garlic heads. (Cook time: 10 minutes)