Plov is what we call pilaf, a dish associated with the Middle East, put popular in Russia and former Soviet Central Asia as well. For interesting variations, substitute yellow squash or pumpkin for the carrots.
The two main ingredients that differentiate the Russian vs. Uzbek plov is cumin and onions.
Uzbeks use pound per pound onions to lamb (2 lbs. lamb and 2 lbs. onions). Cumin adds that special taste to lamb and therefore plov. Try it, I’m sure you’ll agree.
I, personally, have never seen adzhika added to plov, instead it is customary to eat a salad made from very thinly sliced onions and tomatoes with lots of black pepper and vinegar on the side. Hope this adds a new twist.
2 pounds boneless shoulder or leg of lamb, with some fat (the fat lends a wonderful flavor to the dish)
2 tablespoons olive oil
2 large onions, julienned
3 large carrots, julienned
2-1/2 cups raw rice
4-1/2 cups boiling water
1 teaspoon adzhika, or crushed red pepper
3 teaspoons salt
1/8 teaspoon saffron, steeped in 2 tablespoons boiling water for 10 minutes
Freshly ground black pepper, to taste
Raw onion, sliced paper-thin
Cut the lamb into chunks. Heat the oil over high heat in a large Dutch oven, then stir in the lamb and brown on all sides. Remove to a plate and keep warm in a 200 degree oven.
Stir onions and carrots into the fat remaining in the pan, adding a little more olive oil if necessary. Cook over medium heat for 10-15 minutes until tender but not browned. Return the lamb to the pot and add the raw rice. Cook, stirring, for 5 minutes or until the rice begins to turn golden brown. Then pour in the boiling water, stirring to mix well.
Add the adzhika (or red pepper), salt, saffron tea and black pepper. Cover and cook over low heat for 20 minutes, or until rice is done. Serve liberally garnished with paper-thin slices of raw onion.
Serves 6-8.