Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium green plantains into 1-inch thick rounds and cold-smoke them for 30 minutes using applewood chips until a subtle smoky aroma is present.

2. 2

   In a large kazan or heavy-bottomed pot, heat 150 ml of vegetable oil over high heat until shimmering, then add 500 grams of diced lamb shoulder and sear until browned on all sides.

3. 3

   Add 2 large sliced yellow onions to the pot and cook until softened and translucent for about 5 minutes, then add 3 large julienned carrots and cook for another 7-10 minutes until slightly tender.

4. 4

   Stir in 1 tablespoon of cumin seeds, 1 teaspoon of coriander seeds, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper, then place the smoked plantain rounds on top of the lamb and vegetables, pushing them slightly into the mixture.

5. 5

   Carefully layer 3 cups of pre-soaked and drained basmati rice over the plantains and vegetables, then gently insert 1 whole head of garlic, cloves intact, into the center of the rice, and pour 4 cups of hot water over the rice until it barely covers the surface.

6. 6

   Bring the mixture to a boil, then reduce the heat to low, cover tightly with a lid, and simmer for 25-30 minutes until the water is absorbed and the rice is cooked through and fluffy.

7. 7

   Remove the palov from heat and let it rest, covered, for 10-15 minutes, allowing the flavors to meld, then gently fluff the rice and meat mixture before serving warm.