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To’y Oshi (Wedding-Style Celebration Plov)

The Quirky Foodster Team

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10
Servings

Ingredients

  • Lamb shoulder, cut into large chunks — 1 kg (2.2 lb)
  • Vegetable oil — 200 ml (3/4 cup plus 4 tsp)
  • Large onions, sliced — 3
  • Large carrots, cut into thick matchsticks — 6
  • Long-grain rice, rinsed and soaked for 30 minutes — 800 g (4 cups)
  • Whole heads of garlic, outer skin removed — 2
  • Ground cumin — 1.5 tsp
  • Salt, plus more to taste — 1.5 tsp
  • Black pepper — 1/2 tsp
  • Water — 1.4 L (5.75 cups)
  • Raisins — 150 g (1 cup)
  • Dried apricots, halved — 150 g (1 cup)
  • Quail eggs, hard-boiled and peeled (optional, for garnish) — 8
  • Kazy (horse sausage), sliced (optional, traditional garnish) — 200 g (7 oz)

Method

  1. Heat the oil in a very large pot over medium-high heat. Brown the lamb chunks on all sides, about 10 minutes.
  2. Add the sliced onions and cook until deeply golden, about 12 minutes.
  3. Add the carrots and cook, stirring occasionally, for 10–12 minutes until softened and lightly caramelized.
  4. Season with cumin, salt, and pepper, then pour in the water. Bring to a simmer and cook uncovered for 40–50 minutes until the lamb is tender.
  5. Drain the soaked rice and spread it evenly over the meat and carrot mixture without stirring.
  6. Nestle the whole garlic heads into the rice, and scatter the raisins and dried apricots evenly over the top.
  7. Add a little extra hot water if needed so the liquid sits just above the rice level. Bring to a boil, then reduce heat to low, cover tightly, and steam for 30–35 minutes without lifting the lid, until the rice is fully tender and the liquid is absorbed.
  8. Remove from heat and let rest, covered, for 10–15 minutes. Remove the garlic heads and gently fluff and mix the rice with the meat, carrots, and fruit.
  9. Transfer to a large serving platter, arranging the garlic heads, halved quail eggs, and sliced kazy decoratively on top before serving to guests.

Introduction: To'y oshi is an especially elaborate, generously portioned version of plov prepared specifically for weddings and major celebrations, often cooked in enormous cauldrons to feed hundreds of guests.

Cultural Background: To'y oshi is an especially elaborate, generously portioned version of plov prepared specifically for weddings and major celebrations, often cooked in enormous cauldrons to feed hundreds of guests. While built on the same foundation as everyday plov, to'y oshi typically includes extra garnishes such as quail eggs, extra dried fruits, and horse sausage (kazy), reflecting the greater abundance and hospitality expected at a wedding feast.

Tips: Cooking for a crowd requires patience with timing; prepare the zirvak (meat and carrot base) well ahead so the final rice-steaming stage can happen closer to serving time. The garnishes of quail eggs and kazy are what elevate everyday plov into a wedding-worthy dish, so don't skip them for a special occasion version. Serve on a large communal platter, which is traditional for celebratory plov, encouraging shared, family-style eating.

Variations: Regional wedding plov recipes vary; some Fergana Valley versions use less oil and more delicate spicing, while Tashkent-style plov is often richer. Chickpeas can be added to the zirvak for extra texture and heartiness. Vegetarian version: omit the meat, kazy, and quail eggs, replacing with extra vegetables, chickpeas, and a vegetable stock base, though this departs significantly from the traditional wedding version.

Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze (without the quail egg and kazy garnish) for up to 2 months.

Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, for 10–12 minutes, or microwave in short bursts until heated through.

FAQs:

Q: What is kazy and can I leave it out?

A: Kazy is a traditional horse meat sausage used as a festive garnish; it can be omitted or substituted with another cured sausage if unavailable or not preferred.

Q: Can I make to'y oshi for a smaller group?

A: Yes, the recipe can be halved, though very large batches are traditional at weddings for their communal, celebratory feel.

Q: How is to'y oshi different from everyday plov?

A: It follows the same basic method as everyday plov but includes extra festive garnishes like quail eggs, dried apricots, and kazy, and is made in much larger quantities.

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