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Lamb pilaf served
Fluffy rice pilaf cooked with tender lamb chunks, carrots, and sweet raisins

Lamb pilaf (plov)

Author: Flavelo
Recipes Main Courses
Pilaf (or plov) is not a simple rice meat dish, but a triumph of technology. The essence is that the rice grains remain fluffy and separate, whilst sucking up the rich, spicy broth. The process is divided into two parts: first the 'zirvak' (stew-like base) is made, then the rice is steamed (not boiled!) on top until tender.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Central Asian

Ingredients

Equipment Needed

  • Thick-walled pot or Dutch oven - essential for even heat
  • Large bowl for soaking rice
  • Clean tea towel

Allergen Information

⚠️ Milk (if ghee used)

Instructions

1 ✓

Rice prep: Wash rice in cold water at least 5-6 times until water runs clear. Soak in lukewarm salty water for 20 mins.

Tip: Removing surface starch powder is key to fluffy rice. If left on, it becomes paste and sticks grains together.
2 ✓

Starting Zirvak: Heat oil until smoking in pot. Brown meat to dark golden brown on all sides. Remove meat.

Tip: Meat browning gives dish colour. If meat is pale, pilaf will be pale.
3 ✓

Vegetables: In remaining fat fry onion until dark brown (almost black). Add carrot, fry until softened and smelling sweet.

Tip: Caramelised onion gives pilaf its characteristic brown colour.
4 ✓

Cooking: Return meat. Add cumin, salt, pepper, raisins. Pour in just enough hot water to cover. Place whole garlic head in centre. Cook on low heat 40 mins until meat is tender.

Tip: This spicy broth is 'zirvak'. Taste: should be saltier than finished dish, as rice absorbs salt.
5 ✓

Layering rice: Drain rice. Spread CAREFULLY on top of meat base in even layer. DO NOT MIX! Pour hot water gently (e.g. over back of spoon) to cover rice by approx 1.5 cm.

Tip: If you mix, rice touches bottom and burns, meat boils to mush.
6 ✓

Steaming: Boil on high heat until water level drops below rice (you will see small craters in rice). Then reduce heat to lowest, put tea towel under lid, close tightly. Steam for 20 mins.

Tip: Tea towel absorbs condensing steam so top rice layer doesn't get soggy.
7 ✓

Serving: Turn off heat, let stand 10 mins. Now, and only now, mix layers carefully, and serve on large platter with garlic on top.

Tip: Garlic's creamy soft inside is a real treat, squeeze out of skin onto rice.

Recipe FAQ

The rice stuck together (became mushy).
Either you didn't wash it enough (starch remained), or stirred during cooking. Pilaf must NOT be stirred after adding rice!
Rice centre stayed hard.
Not enough steam. The tea towel helps keep steam in during resting.

Ingredients

  • 600 g Lamb (shoulder or leg, cut into 2-3 cm cubes)
  • 350 g Basmati rice
  • 3 units Carrots (julienned)
  • 2 units Onions (sliced)
  • 1 head Garlic (whole, outer skin removed)
  • 50 g Raisins (optional)
  • 4 tbsp Oil or Ghee (clarified butter)
  • 1 tsp Cumin seeds (whole)
  • 1 tsp Dried barberries (if available) or 1 tsp paprika
  • 1 tsp Salt
  • 1 tsp Ground black pepper
  • 700 ml Hot water