Lamb pilaf with chickpeas
Description
The recipe won't take much time. Plov is one of the most controversial dishes in the sense that there are countless ways to prepare it, and it's not entirely clear which one is correct. Be that as it may, I'm sharing with you a recipe for lamb plov with chickpeas, taught to me by a genuine Uzbek chef. I'm not sure how authentic it is, but the plov turns out excellent :) So, if you'd like to cook a truly delicious lamb plov, this recipe is for you. I highly recommend trying it—you won't be disappointed. Serve hot.
Instructions
- 1
Step 1
Soak the chickpeas in advance for at least 2 hours. Soak the rice in advance for 1 hour. To begin cooking, cut the lamb into small cubes, about 3 cm each.
- 2
Step 2
Cut the carrots into julienne strips, and the onions into rings.
- 3
Step 3
Take a cauldron, heat vegetable oil in it. Add onion and fry until golden.
- 4
Step 4
When the onion turns golden, add the meat and continue frying over high heat for another 7–8 minutes.
- 5
Step 5
Then add the carrots and fry for another 3-4 minutes.
- 6
Step 6
Now pour water into the cauldron so that the water barely covers all the contents of the cauldron. Add garlic and chili pepper to the cauldron.
- 7
Step 7
Immediately add the previously soaked chickpeas. Season with salt, mix well, and continue simmering over medium heat.
- 8
Step 8
Simmer in this form for approximately 10 minutes.
- 9
Step 9
Now remove the garlic and chili pepper from the cauldron, and add rice instead. Continue simmering without stirring.
- 10
Step 10
When the water has evaporated, the rice will already be soft enough.
- 11
Step 11
Return the garlic and chili pepper to the cauldron, add cumin. Reduce the heat to the minimum, cover the cauldron with a lid, and let it stand for about 20 minutes.
- 12
Step 12
Then gently mix all the contents and serve. Lamb and chickpea plov is ready!