PalovUzbek Lamb and Rice Pilaf
An Uzbek palov with lamb, devzira rice, carrots, chickpeas, raisins, garlic, cumin, and rendered sheep fat. Regional and family versions are prepared in several ways.
Prep
30m
Cook
1h 35m
Serves
6
Regional versions
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 600gDevzira Rice (rinsed)
Base
- 600gLamb Shoulder (cut into large chunks)
- 400gCarrot (cut into matchsticks)
- 250gOnion (thinly sliced)
- 30gGarlic (left whole)
- 80gSheep Tail Fat (diced)
- 6gCumin Seeds
- 15gDried Barberry
Rice
- 60gRaisin
- 150gChickpeas (soaked overnight)
Base
- 12gSalt
- 3gBlack Pepper (coarsely ground)
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the sheep tail fat in a heavy pot over medium heat until it renders and lightly browns.
- 02
Add the onion and cook until deep golden. Add the lamb shoulder and brown it well on all sides.
- 03
Stir in the carrot, then add the cumin seeds, dried barberry, salt, and black pepper. Cook until the carrots begin to soften.
- 04
Pour in the water, add the chickpeas, bring to a gentle simmer, and cook until the lamb is almost tender and the chickpeas are cooked through. Tuck in the whole garlic and keep the broth at a steady simmer.
- 05
Scatter the raisins over the meat base. Spread the devzira rice evenly on top without stirring.
- 06
Add enough hot liquid from the pot to keep the rice just covered, then cook uncovered until the liquid drops below the surface of the rice.
- 07
Pile the rice gently toward the center, cover the pot tightly, and steam on very low heat until the rice is tender and separate.
- 08
Rest off the heat for a few minutes, then gently mix the rice with the lamb and vegetables before serving.
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