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/ck/ - Food & Cooking

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18275897 No.18275897 [Reply] [Original]

Inspired by the recent pilaf/plov thread and a hunger for red meat, I will be attempting Uzbek lamb plov. Ive made it before, but i want everything to get just the right flavor, color, and consistency.

Here are the ingredients to start. 2 1/2 cups basmati rice (soaking), 2 lbs lamb loin chops, 2 onions (already frying), 3 carrots (thick julienned), a bulb of garlic (outer skin removed), 1 tbsp cumin seeds, 1 tsp ground cumin, a dozen cloves, a few dried bay leaves, 1 tbsp salt, 1 tsp black pepper.

>> No.18275907
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18275907

>>18275897
Cumin (and sometimes caraway) seems to be the traditional spice, but i dont see any harm in some cloves and bay leaf.

I have a dutch oven, not a wide wok/kadai, so Ive browned the ingredients separately (but using the same oil) to avoid crowding the pan. Starting with onions.

The key of the dish seems to be to impart flavors into the oil, which will then impart flavor/color into the meat and rice.

>> No.18275921
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18275921

>>18275907
Meat in the pot browning. I took a piece out after taking the picture because it was already too crowded with half of the meat.

>> No.18275939
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>>18275921

>> No.18275967
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>>18275921
The meat created a slightly gamey aroma while frying at first. I know loin chops arent a super gamey cut though, so the final taste should be good.

The meat and onions are browned, next we must soften carrots.

>> No.18276002
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>>18275967
Carrots in the same oil, along with the whole herbs/spices, for a few minutes.

>> No.18276029
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18276029

>>18276002
Re-added the meat and onions and mixed together with the ground spices. But hold the fucking fort, something is missing!

>> No.18276053
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18276053

>>18276029
Forgot to mention, obviously water was added to cover the ingredients. And almost forgot to add the garlic. Yep, the whole-ass bulb goes in. This is my favorite part of the dish, it distinguishes it from other pilaf's or biryani. Not many dishes let you enjoy pure garlic flavor like that.

Now it needs to simmer for 45 to 60 minutes to make the meat tender and get flavor into . But there's actually only 20 minutes left as of this post.

>> No.18276420

>>18276053
Back from the dead. Checked the meat and its plenty tender. Added rice and enough water to cover by half an inch. Plus a bit more salt.

>> No.18276430
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18276430

>>18276420
Forgot pic

>> No.18276452
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18276452

>>18276430
While waiting for the water to be absorbed into the rice, prepped the garnish. Ginger juliennes and raisins. I dont have currants, deal with it.

>> No.18276491
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18276491

>>18276452
The water is absorbed/evaporated, the garnish is added, a rice mound has been formed. Now ill cover with a plate and lid and let steam for 15 minutes.

>> No.18276687
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>>18276491
Flipped, fluffed, and let the rice steam for another 15 min. And after all that time, its done! But lets get that out onto a plate.

>> No.18276722
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18276722

>>18276687
Alright! That turned out pretty delicious. The meat isnt gamey and falls off the bone. Could use even more cumin though. The rice was solid. Not mushy, but i dont think it's exactly like an authentic pilaf should be. I might parboil or toast in oil before adding it next time. And it could use another carrot, they dont go that far when you have 2lbs of meat and 2 cups of rice. This will be like 5 servings.

>> No.18276740

>>18276722
sounds lovely. good job op

>> No.18276748

>>18276722
looks kino

>> No.18276753

>>18276722
god i wish op were me

>> No.18276774
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18276774

>>18276753
Come over bro, its on the house.

>> No.18277062

>>18275897
I know it varies region to region but as an actual Uzbek I would HIGHLY recommend using turmeric next time. It not osh with out it, to me.

>> No.18277419

>>18277062
Thank you. Most of the recipes i found online didnt use it. So i thought there was something missing for orange coloration.

>> No.18278869

Looks tasty. I used to cook rice dishes like this, I should start again. Thanks for the reminder OP.