VIU_Magazine_Summer_2017

INTERNATIONAL INSPIRATION
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Uzbek Palov
(Lamb and Rice Pilaf)
Prep Time: 15 mins, Cook Time: 1 hour 30 mins, Servings: 10-12
International
Cuisine
VIU strives to represent diversity in all aspects of life,
including food and drink. Check out some delicious
recipes from around the world!
Ingredients
2 lbs fresh lamb, cubed
2 medium onions- cut in half
circles ¼ inch think
5 medium carrots- washed
and julienned
3 ½ cups of rice
1 bulb of garlic washed
(optional) if the skin is to thin
remove the top layer only*
1 cup of canola oil
3 tsp of salt
1 ½ teaspoon of ground
cumin (or 1 tsp of ground
cumin & ½ tsp of whole
cumin)
Pinch of freshly ground black
pepper
8 cups of water
Directions
In a large cast iron pan heat oil on medium high. Once hot, cook
each side of the lamb for 30 seconds or until a golden brown
color is reached, add the onions on top. Add pinch of the cumin
and half of the salt and the black pepper. Stir continuously until
onions are caramelized.
Add carrots to the pan along with the remaining salt and cumin.
Continue stirring until carrots are soft, reduce heat to medium
and add 8 cups of water, and bring to a simmer. Add garlic
bulb and simmer for 1 hour. Remove garlic bulb and add in
rice. Liquid should be about ½ in above rice, add more water
if needed. Add garlic bulb back into the palov. Once rice has
absorbed half the water remove the garlic.
Cover pot with a lid and simmer for 8-10 mins. Stir occasionally
to prevent burning. Reduce heat to lowest temperature available,
let rest for 20 mins. Take out large pieces of lamb and cut into
smaller portions. Plate on top of palov. Enjoy!
44 University Magazine, VIU Summer 2017