Plov

Ingredients

• •2 lb lamb shoulder, cubed
• •1/2 cup vegetable oil or rendered lamb fat
• •2 onions, sliced
• •4 carrots, cut into matchsticks
• •1 head garlic, unpeeled, halved crosswise
• •1 tbsp cumin seeds, toasted and ground
• •1 tsp ground coriander
• •3 cups long-grain rice, rinsed
• •4 cups water
• •1/2 cup raisins (optional)
• •Salt, to taste

Steps

1. 1.Heat the oil in a heavy pot until shimmering, add the lamb, and brown well on all sides, about 10 minutes.
2. 2.Add the onions and cook until soft and golden, about 10 minutes, then add the carrots and cook until they soften slightly, about 10 minutes - this builds the aromatic zirvak base the dish is named for.
3. 3.Stir in the toasted cumin and coriander, then add enough water to just cover the meat, tuck in the halved garlic head, cover, and simmer gently for 45-60 minutes until the lamb is tender and the zirvak is deeply flavorful.
4. 4.Rinse the rice until the water runs clear, then layer it evenly over the zirvak without stirring it in.
5. 5.Add enough water to sit about an inch above the rice, and simmer uncovered until most of the water is absorbed.
6. 6.Cover and cook on very low heat for another 20-25 minutes undisturbed, so the rice steams through fully cooked and stays separate rather than turning mushy.
7. 7.