Uzbek Lamb Plov with Carrots and Garlic

Plov comes together in one heavy pot in three stages: lamb and onions fried hard, a sweet carrot and cumin broth called zirvak, then a layer of rice that drinks up every drop. Whole garlic heads and dried chilies steam on top until soft enough to spread. The carrots turn silky and the rice glossy and separate.

Prep

1 hr 15 min

Cook

1 hr 45 min

Total

3 hr

Serves

8

Level

Hard

Cuisine

Uzbek