Uzbek-Style Plov (Pilaf)
This dish, adapted from “A Taste of Russia” by Darra Goldstein (Russian Life Books, 1999), is good with hot flat bread.
3 tablespoons olive oil
2 pounds boneless lamb, with some fat, cut into chunks
2 large onions, chopped
3 carrots, cut into julienne strips
21/2 cups raw long-grain rice
41/2 cups boiling water
11/2 teaspoons red pepper flakes
3 teaspoons salt
Large pinch saffron threads
Heat 2 tablespoons of the oil in a large, heavy pot. brown the lamb on all sides and remove to a platter. Add the remaining oil to the pot, add vegetables and cook over medium heat until onions and carrots are tender but not brown. Return lamb to pot and stir in the rice. Stir and cook a few minutes, then stir in boiling water. Add the pepper flakes, salt and saffron. Cover and cook over low heat about 20 minutes. Let stand 10 minutes and serve. Makes 6 servings.
Per serving: 550 calories (25 percent from fat), 14.8 g fat (4.1 g saturated, 8 g monounsaturated), 83 mg cholesterol, 33g protein, 68 g carbohydrates, 2.5 g fiber, 520 mg sodium.