Our dad would make this dish often. Popular in Russia and Eastern European nations, Plov is actually from Uzbekistan, a nati0nal dish there. It is a medley of rice, lamb, carrots, and onions. It can be granished with parsley, as shown above.
About a pound and a half of lamb, boneless (or if you can’t find boneless, then 2 pounds of bone-in lamb)
2 cups of your favorite rice
1 whole garlic
bunch of parsley
4 T of olive oil
4 cups water
1 tsp salt
1/2 tsp pepper
First, cut the lamb into small pieces, discarding the bone if there is any. Heat up about 1 T of oil in a pan and fry on medium to high heat for about 10 minutes. Stir frequently so that the meat doesn’t burn, until it is browned evenly on all sides.
Add 4 cups of water and 1 tsp salt to the meat, cover, and simmer for about 40 to 45 minutes.
Meanwhile, either grate or cut very small the carrots and onions. Put about 3 T oil into a separate pan and cook the onions and carrots for about 5 minutes or until they are softened.
Add the rice to the carrot and onion mix and stir. Then add the rice mixture to the lamb. Cut the bottom off the whole garlic and peel the white outer skin off. Put the garlic into the middle of the stew.
Cook for about 20 minutes or until the rice is tender. Add water as needed in the beginning if most of it has evaporated already.
Put in a serving dish with some parsley and you’re all set!