Ozgon Plov

A fragrant, hearty rice dish loaded with tender lamb, aromatic spices, and sweet bursts of carrot and garlic.

This legendary dish is a staple of Kyrgyz cuisine, best enjoyed with friends, family, or a group of strangers who happen to walk by. Some say the best Plov is made in a massive cauldron over an open fire, while others believe it reaches peak flavor after being buried in a desert for three days.

Ingredients

• 2 cups long-grain rice (preferably aged for wisdom)
• 1 lb lamb (the juicier, the better)
• 3 large carrots (sliced thin for dramatic effect)
• 1 whole garlic bulb (yes, the whole thing)
• ½ cup vegetable oil (or rendered fat for authenticity)
• 1 large onion (chopped aggressively)
• 1 teaspoon cumin (or more, if your ancestors approve)
• 1 teaspoon coriander
• 1 teaspoon salt (but never too much!)
• ½ teaspoon black pepper
• 2 cups water (filtered through tradition)

Recipe Instructions

1. Heat oil in a deep pan until it starts whispering secrets of past feasts.
2. Add chopped onions and sauté until golden brown, like the setting sun over Ozgon.
3. Introduce the lamb to the pan and let it sear until tender and proud.
4. Gently stir in carrots, allowing them to soften and sweeten the deal.
5. Season with cumin, coriander, salt, and pepper—channeling the spirit of Kyrgyz chefs.
6. Place the whole garlic bulb in the center, because nothing says flavor like an entire garlic bulb.
7. Add rice on top without stirring. Let the layers remain untouched like an ancient secret.
8. Pour water carefully and let it simmer, allowing the ingredients to merge their destinies.
9. Cover and cook over low heat until the rice absorbs all wisdom (about 30 minutes).
10. Fluff the plov gently with a wooden spoon and let it rest before serving.

Enjoy your Ozgon Plov with a side of fermented vegetables and endless storytelling.