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Uzbek Plov (Lamb and Rice Pilaf)
October 03, 2011

So to make this more authentic use broth instead of water (beef or chicken). It gives the rice a richer flavor. Also, I add a little butter right before I throw in the rice. It really improves the flavor. this is a classically rich dish, so the flavor of butter takes it a long way. I thinly slice my carrots... this is the traditional way and does a lot for the texture. If you don't like lamb cut up chuck roast will do, or any marbelized meat.

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