Bayram Osh — Tashkent Festive Plov

Bayram Osh is more than just plov. It is a ritual that has brought people together around the dastarkhan for centuries. It is prepared for weddings, the birth of a child, and great celebrations — and in every case it symbolizes abundance, respect, and unity. Choice lamb, yellow carrots, chickpeas, raisins, and "laser" rice — all the ingredients simmer together in the kazan, absorbing one another until they become a single whole. No layering when serving — every spoonful must contain everything at once. That is Bayram Osh.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Sardor Raimov

Ingredients

Lamb meat

1700 gram

Rice

1000 gram

Yellow carrots (cut into matchsticks)

1600 gram

Oil (cottonseed or vegetable)

300 milliliter

250 gram

Onion

200 gram

Chickpeas (pre-soaked)

100 gram

Raisins

100 gram

Cumin

10 gram

curry

2 gram

Salt

to taste

step

Heat the kazan and pour in the cottonseed oil, then add the lamb fat. Slowly render the fat into a clear, aromatic oil and remove the cracklings. At the same time, rinse the rice and soak it in warm water for at least 1 hour — this ensures a fluffy result.

step

Zirvak
Add the lamb to the hot oil and fry until golden brown. Add the onion and fry until golden, then season with salt. Next add the yellow carrots and immediately pour in hot water. Place the soaked chickpeas in the center and sprinkle with cumin and turmeric. Cover with a stainless-steel lid and simmer over low heat for 1.5 hours

step

Adding the rice
Add the raisins and level the surface. Spread the soaked rice in an even layer on top — without stirring. Steam for 15 minutes, then season with salt and gently turn the layers. Every 15 minutes, carefully stir. At the end, press the rice down with a kapkyr, gather it into a mound, cover with the lid, and simmer for another 20 minutes over low heat.

Remove the kazan from the heat and let it rest under the lid for a few minutes. Mix thoroughly — the rice, meat, carrots, chickpeas, and raisins must be evenly distributed. In Bayram Osh there is no separation of layers: every portion contains everything.

Serve

Serve hot immediately after cooking. Alongside — achichuk salad or a spring salad with katyk. Can be complemented with quail egg or kazy.

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