Plow is definitely not part of light cuisine.
Nevertheless, the following applies to this dish: Regardless of which variant it is on the table, the main thing is to have a lot of it.
Rice, sheep meat, (yellow) carrots and lots of fat are the basic ingredients of the oriental recipe, which is very popular from Turkey to Xinjiang in northwest China.
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After four years in Central Asia, I can say that I ate the best plow of my life so far in Uzbekistan's capital Tashkent. Not in a fancy restaurant, but at a small stand in the Chorsu Bazaar. A few wooden chairs and wooden tables with oilcloth tablecloths were set up there. The salesman waved the wooden spoon in a large cauldron. The plow was the luxury version with chickpeas, raisins and quail eggs. It was greasy, as plow should be, but not oozing. The sweetness of the raisins was perfectly combined with the hearty taste of the sheep meat. The yellow carrots added a little more sweetness. And the small quail eggs, which taste similar to chicken eggs, but more intense than these, rounded off the dish.
The masters of plow cooking definitely include Uzbeks and Tajiks.
Plow, also known as pilaf, palau or osh, stands for hospitality, community and identity in Central Asia, because the dish is only eaten in company and has its very own characteristics depending on the region and family.
There are even variants with pears.
It comes on the table at any time of the year, in midsummer at 50 degrees Celsius as in freezing sub-zero temperatures.
At weddings and parties, plow cooks, called oshpas, can cook so much that it is enough for thousands of people.
All that is needed is a single, huge cast-iron boiler that widens towards the top, the so-called Kazan.
There are even real championships in plow cooking.
The current world record is 7360 kilograms.
A plow recipe put to the test
For four to five servings of this classic rice dish you need 500 grams of meat, 500 grams of carrots, 500 grams of rice, 200 grams of raisins, 250 grams of chickpeas, two onions, two chili peppers and three cloves of garlic.
Salt, pepper, bay leaves, coriander and paprika are sufficient for seasoning.
In Central Asia, lamb, mutton and beef are mainly used.
White meat in itself is not considered meat there, but if you like it less fat, you can also have chicken or turkey.
Basmati rice is recommended in German-language recipes, but you can even find special pilaf rice in international supermarkets.
The meat is first diced into not too small pieces.
Cut the carrots into sticks and the onions into rings.
Heat the oil generously in a large saucepan or pan.
A wok would be ideal.
Fry the meat and season generously.
Deglaze with water.
Spread the carrot sticks on the meat.
Add water so that the carrots are covered.
Let the whole simmer and, if possible, top up with water.
After half an hour, add the chickpeas and raisins.
Let it simmer a little more, then add the rice.
It is important not to mix the layers together.
Add enough water to cover the rice and simmer for another half an hour on low heat until there is no more liquid.
Then everything can be stirred well once.
To serve, distribute the rice pan on flat plates.
In Central Asia, a tomato and onion salad is often served with it.
Instead of alcohol there is black tea.
Ingredients for four servings
500 grams of beef, mutton or lamb
500 grams of pilaf or basmati rice
500 grams of carrots
250 grams of chickpeas
200 grams of raisins
2 large onions
3 cloves of garlic
2 chili peppers
2 bay leaves
1 teaspoon each of salt, pepper, paprika (hot pink) and coriander
Sunflower or rapeseed oil