Plov (Central Asian Rice Dish)

SUBMITTED BY RHEA SMITH

2 lb. leg of lamb cut into 1” or 2” cubes (or use chicken or no meat at all)
2 cups basmati rice
1 tbsp minced garlic
2 large onions, sliced thin
4 carrots, sliced in matchsticks
2 tbsp cumin seeds
2 tbsp coriander seeds
1 tsp whole black peppercorns
½ cup barberry (optional)*
2 cups boiling vegetable broth

Place rice in large bowl and cover with hot water. Set aside. Toast cumin, coriander seeds and peppercorns until fragrant and grind in a spice grinder. Set aside.

Saute the lamb in some oil until brown. Set aside. Stir in onions and carrots and saute until onion is golden and carrots are tender. Add lamb and mix. Sprinkle spice on top. Add garlic and stir to distribute ingredients. Reduce heat to medium.

Wash and drain rice and pour over lamb mixture in an even layer. The rice should be covered in about ½ inch of liquid. Add water if necessary. Cover and cook until rice is tender, about 20 minutes. Add salt and pepper to taste. Stir well before serving.

*raisins or currants soaked in lemon juice can do a good job of replacing barberries


In 2020 Rhea and her husband Mike generously donated their time and talents to the Ridgefield Public Library. Mike gave an interesting and educational presentation on Uzbekistan and Turkmenistan, showing photos of their trip and sharing their experiences. And Rhea made and served a delicious Plov. Rhea says “good food should be shared” and happily gave me the recipe!