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Namangan-Style Plov (Uzbek Pilaf)

This recipe came to me from Tashbulak, in the Namangan region of Uzbekistan. My friends and family all say my plov turns out wonderfully every time! Give it a try yourself.

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Namangan pilaf
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 6 g
Fats 20 % 9 g
Carbohydrates 67 % 31 g
223 kcal
GI: 16 / 84 / 0
    1. In a kazan (heavy cauldron), render the lamb tail fat until it melts into liquid fat. 2. Cut the meat into small cubes — lamb neck works best for plov. 3. Sear the meat cubes in the hot fat until browned. 4. Slice the onion into rings. 5. Add the onion to the meat and fry until lightly browned. 6. Cut the carrots into matchsticks. 7. Spread the carrots in an even layer over the onion. 8. Wash the garlic and set the whole heads (skin on) on top of the carrots. 9. Pour in enough water to just reach the top of the contents. 10. Once it boils, season with salt and spices and simmer over low heat until the carrots are tender. 11. Rinse the rice. The ideal variety is devzira (its "lazer" subtype, often called "lazar," is the very best rice for plov). The "chungara" variety is also good, but it's better suited to those who like their plov on the sweet side. In my recipe the dried apricots combined with the garlic already lend it a special sweetness, so I use "lazer." 12. Spread the rice in an even layer in the kazan and add water so it stands about 2 cm (3/4 inch) above the rice. 13. Bring it to a vigorous boil. 14. Once the liquid has cooked off, gently turn the rice layer with a slotted spoon, without mixing it into the carrots. 15. Scatter the washed, chopped dried apricots over the rice. 16. As soon as the rice has swelled, lower the heat and cover for 10–15 minutes. 17. Turn the rice layer again. 18. Turn off the heat. 19. Cover with a lid and a towel and let it finish in its own steam for another 10–15 minutes. 20. Without stirring, mound the plov onto a serving platter.

Caloric content of the products possible in the composition of the dish

  • Lean lamb - 169  kcal/100g
  • Fatty lamb - 225  kcal/100g
  • Lamb brisket - 533  kcal/100g
  • Lamb leg - 232  kcal/100g
  • Bone-in lamb chop - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Lamb back - 459  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Raw fortified white rice - 363  kcal/100g
  • Boiled fortified white rice - 109  kcal/100g
  • Raw long-grain parboiled white rice - 369  kcal/100g
  • Boiled long-grain parboiled white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Ready-to-eat instant rice - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Cumin - 112  kcal/100g
  • Dried apricots - 215  kcal/100g
  • Dried whole apricots - 290  kcal/100g
  • Dried peaches - 254  kcal/100g
  • Barberries - 29  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Lamb tail fat - 897  kcal/100g

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