Uzbek Lamb Rice Pilaf Classic

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A fragrant Central Asian rice dish built on bone-in lamb shoulder, sweet golden carrots, and onions, simmered with cumin and coriander before being finished with tender basmati. Each forkful layers savory meat, glossy rice, and shards of melt-in-your-mouth carrot.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 68 gCarbs
• 4 gFiber
• 6 gSugar
• 32 gProtein
• 640 mgSodium
• 620 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 820 mcgVitamin A

Ingredients

For the lamb base

• 2 lbs bone-in lamb shoulder, cut into 1.5-inch pieces
• 1/3 cup neutral oil or rendered lamb fat
• 2 large yellow onions, thinly sliced
• 3 large carrots (yellow or orange), peeled and cut into matchsticks
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt, plus more to taste
• 3 cups boiling water or low-sodium beef broth
• 1 whole head of garlic, unpeeled, roots trimmed

For the rice

• 2 cups long-grain basmati or aged devzira rice
• 1 tablespoon kosher salt
• 2 tablespoons dried barberries (optional)
• 1 teaspoon sweet paprika

Directions

1. Soak the rice in warm salted water for 30 minutes, then drain; this ensures each grain steams evenly.
2. Heat the oil in a heavy 5-quart Dutch oven or kazan over high heat. Add the lamb and sear, undisturbed, until deep golden on both sides, about 6 minutes.
3. Add the onions and cook, stirring occasionally, until soft and lightly caramelized, 5 to 6 minutes. Stir in the carrots, cumin, coriander, and salt; cook until the carrots begin to soften, about 4 minutes.
4. Pour in the boiling water and nestle the whole garlic head into the center. Reduce to a gentle simmer, cover partially, and cook until the lamb is tender, 30 to 35 minutes.
5. Fish out the garlic head and set aside. Sprinkle the barberries and paprika over the surface. Spread the drained rice evenly on top in a single layer; do not stir.
6. Ladle in 1 cup of boiling water around the edges so the rice is just covered. Simmer uncovered until the liquid is absorbed and small steam holes appear, about 12 minutes.
7. Reduce the heat to the lowest setting, nestle the garlic back on top, cover tightly, and steam for 20 minutes until the rice is tender and fluffy.
8. Remove from heat and let rest, covered, for 10 minutes. Gently mound the rice onto a platter, lift out the lamb and place it on top, then scatter the caramelized carrot mixture over the rice.
9. Break open the garlic head and squeeze the soft cloves over each serving.

Cook’s Notes

• Traditional yellow carrots give a sweeter, milder flavor and the signature golden color; if unavailable, regular carrots work fine.
• Never stir the rice after layering it on the lamb; stirring releases starch and produces mushy grains instead of separate, glossy ones.
• Save the lamb fat trimmings to render your own tallow for an extra-authentic flavor.
• Always rest the plov off the heat before serving so steam finishes cooking the grains evenly.
• Serve with a simple tomato-cucumber salad and green tea for a traditional Uzbek meal.

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