Plov (Uzbek Pilaf)

Per serving

Calories

520

Protein

22 g

Carbs

56 g

Fat

22 g

Fibre

2 g

Vitamins and minerals, % of a day’s needs

• Iron25%
• Vitamin D1%
• B12163%
• Zinc76%
• Magnesium21%
• Omega-333%
• Folate10%
• Calcium7%
• Potassium18%
• Vitamin C5%
• Vitamin A111%
• Riboflavin21%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Lamb shoulder, cubed
• 250 g Long-grain rice
• 200 g Carrots, julienned
• 150 g Onions
• 3 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 400 ml Water
• 1 pinch Salt and black pepper

Method

1. 1

   Heat oil in a large heavy-bottomed pot over medium-high heat. Brown lamb cubes for 8-10 minutes until golden. Remove and set aside.

2. 2

   In same pot, add cumin seeds and fry for 30 seconds until fragrant. Dice onions and add to pot, sauté for 5 minutes until golden.

3. 3

   Stir in julienned carrots and cook for 3 minutes. Add rice and toast for 2 minutes, stirring constantly to coat with oil.

4. 4

   Return lamb to pot. Pour in water, season with salt and pepper. Bring to boil, then reduce heat to low, cover tightly.

5. 5

   Simmer covered for 35-40 minutes until rice is tender and liquid is absorbed. Let rest 5 minutes, then fluff with fork and serve.