Entree: Russia – Southern Russia – Кавказский плов ➤ Kavkazskiy plov (Caucasian-style pilaf of rice cooked with lamb, carrots, onions, and warming spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Additional 15 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) lamb shoulder, boneless, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 cups (300 g) long-grain rice, rinsed and soaked 20–30 minutes
- 3 tbsp (45 ml) vegetable oil or clarified butter
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 3 large carrots, cut into matchsticks (about 12 oz (340 g))
- 6 cloves garlic, peeled
- 1 1/2 tsp (7.5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground black pepper
- 1 1/2 tsp (8 g) salt, plus more to taste
- 3 cups (720 ml) hot beef or lamb stock
- 2 bay leaves
- 1/4 cup (40 g) dried barberries or raisins (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Show original ingredient measurements

- 1.5 lb (680 g) lamb shoulder, boneless, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 cups (300 g) long-grain rice, rinsed and soaked 20–30 minutes
- 3 tbsp (45 ml) vegetable oil or clarified butter
- 1 large onion, thinly sliced (about 8 oz/225 g)
- 3 large carrots, cut into matchsticks (about 12 oz/340 g)
- 6 cloves garlic, peeled
- 1 1/2 tsp (7.5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground black pepper
- 1 1/2 tsp (8 g) salt, plus more to taste
- 3 cups (720 ml) hot beef or lamb stock
- 2 bay leaves
- 1/4 cup (40 g) dried barberries or raisins (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the rice under cold water until the water runs clear; soak in cold water for 20–30 minutes, then drain and set aside.
2. Heat 2 tbsp (30 ml) oil in a heavy, wide pot over medium-high heat. Pat lamb dry, season with 1 tsp (5 g) salt and 1/4 tsp (1.25 g) pepper, and brown in batches until well colored; transfer browned lamb to a plate.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, and sauté the sliced onion until deep golden, about 10–12 minutes. Add the carrots and continue to cook, stirring occasionally, until carrots soften and begin to brown, about 8 minutes.
4. Stir in cumin, coriander, paprika, and remaining salt and pepper; cook 1 minute until fragrant. Add the garlic and cook 1 more minute.
5. Return the browned lamb to the pot, pour in the hot stock, add bay leaves and dried barberries or raisins if using, and bring to a vigorous simmer. Cover and simmer gently for 20–25 minutes to develop flavor.
6. Spread the drained rice evenly over the meat and vegetables without stirring. Pour enough hot stock over the rice to cover by about 1/2 inch (1.27 cm) (roughly 0.394 in (1 cm)) — typically about 1 to 1 1/4 cups (240–300 ml), adjusting so total liquid fits rice-to-meat ratio. Bring to a gentle simmer.
7. Reduce heat to low, cover tightly, and cook undisturbed until rice has absorbed most of the liquid, about 15–20 minutes. Turn off heat and let steam, covered, for another 10–15 minutes.
8. Remove bay leaves, gently fluff rice and meat together to combine flavors, adjust seasoning, and sprinkle with chopped cilantro or parsley before serving.

1. Rinse the rice under cold water until the water runs clear; soak in cold water for 20–30 minutes, then drain and set aside.
2. Heat 2 tbsp (30 ml) oil in a heavy, wide pot over medium-high heat. Pat lamb dry, season with 1 tsp (5 g) salt and 1/4 tsp (1.25 g) pepper, and brown in batches until well colored; transfer browned lamb to a plate.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, and sauté the sliced onion until deep golden, about 10–12 minutes. Add the carrots and continue to cook, stirring occasionally, until carrots soften and begin to brown, about 8 minutes.
4. Stir in cumin, coriander, paprika, and remaining salt and pepper; cook 1 minute until fragrant. Add the garlic and cook 1 more minute.
5. Return the browned lamb to the pot, pour in the hot stock, add bay leaves and dried barberries or raisins if using, and bring to a vigorous simmer. Cover and simmer gently for 20–25 minutes to develop flavor.
6. Spread the drained rice evenly over the meat and vegetables without stirring. Pour enough hot stock over the rice to cover by about 1/2 inch (roughly 1 cm) — typically about 1 to 1 1/4 cups (240–300 ml), adjusting so total liquid fits rice-to-meat ratio. Bring to a gentle simmer.
7. Reduce heat to low, cover tightly, and cook undisturbed until rice has absorbed most of the liquid, about 15–20 minutes. Turn off heat and let steam, covered, for another 10–15 minutes.
8. Remove bay leaves, gently fluff rice and meat together to combine flavors, adjust seasoning, and sprinkle with chopped cilantro or parsley before serving.