Entree: Uzbekistan – Khiva / Khorezm – Shivit Oshi (Dill-scented Uzbek rice pilaf with tender lamb and carrots)

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 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 3 tbsp (45 ml) vegetable oil or lamb fat
- 1.5 lb (680 g) bone-in lamb shoulder, cut into 1–1.5-inch pieces
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 2 medium carrots, julienned, about 6 oz (170 g)
- 3 cloves garlic, minced
- 2 cups (400 g) long-grain rice, rinsed until water runs clear
- 3.5 cups (830 ml) hot water or light lamb broth
- 1.5 tsp (7 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) coriander seeds, lightly crushed
- 1.5 cups (45 g) fresh dill, chopped
- 2 tbsp (30 g) butter, optional, for finishing

Instructions

1. Heat the oil or lamb fat in a heavy large pot over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot add the sliced onions and cook until golden and softened, about 8–10 minutes. Add the carrots and cook 4–5 minutes until they begin to soften.
3. Stir in the minced garlic, cumin, and crushed coriander seeds; cook 1 minute until fragrant. Return the browned lamb to the pot and mix with the vegetables.
4. Add the rinsed rice evenly over the meat-vegetable mixture without stirring. Gently pour the hot water or broth over the rice, sprinkle with salt and black pepper, and bring to a gentle boil.
5. Reduce heat to low, cover tightly, and simmer until the rice is tender and liquid is absorbed, about 20–25 minutes.
6. Remove from heat. Scatter the chopped fresh dill and dots of butter over the rice, cover again and let rest 10 minutes to steam and meld flavors.
7. Gently fluff the rice with a fork, mixing the dill through the pilaf and distributing the lamb pieces. Adjust seasoning and serve warm.