Plovs

A great many plovs are found in Uzbek cuisine. The classic ingredients include lamb, rice, carrots, raisins and a mixture of spices. The three stages of preparation for a plov are: (1) the fat –either vegetable oil or a mixture of animal and vegetable oil (not dripping or butter) –is put into a metal (preferably iron) pre-heated pan and cooked over low heat, without bubbling; when the fat is ready, coarse salt dropped in should crackle and jump; (2) the meat and vegetable ingredients are dropped into the boiling fat, first the meat cut into small pieces, then the onion cut into rings, then the carrots, grated, each deep-fried in turn to maintain its colour and shape, on a high heat at first, then gradually reduced; spices, salt and, if necessary, a little water are added; (3) to the zirvak (meat/vegetable mixture) spread out in an even layer, over low heat, the rice is added, spread on top and gently pressed down, but not mixed in. Water is poured in carefully over an inverted plate so as not to disturb the rice on the surface, and the plov is simmered gently, uncovered (with salt and a pinch of turmeric added to dye the rice a brilliant yellow), until all the water is absorbed. Leave for 15-20 minutes, then mix all the plov ingredients together, and serve.