Plov (Uzbek Rice Pilaf)
Uzbekistan's national celebration dish of rice, lamb and carrots.
⏱️ Prep: 20 min🍳 Cook: 60 min
Nutrition
610
Calories
30g
Protein
65g
Carbs
28g
Fat
Ingredients
| 300 g | long-grain rice (preferably Devzira or basmati) | |
| 500 g | lamb shoulder or beef chuck, cut into chunks | |
| 100 ml | vegetable oil or lamb fat | |
| 2 | large onions, thinly sliced | |
| 3 | large carrots, cut into matchsticks (not grated) | |
| 1 | head of garlic (whole, outer skin removed) | |
| 1 tsp | 5 ml | cumin seeds (whole) |
| 1 tsp | 5 ml | coriander seeds, crushed |
| 1 tsp | 5 ml | paprika |
| 1 tsp | 5 ml | salt |
| 1 litre | hot water | |
| 1 tbsp | 15 ml | barberries (dried), optional |
Instructions
- Rinse rice in several changes of cold water until water runs clear. Soak in warm salted water for 30 minutes, then drain.
- Heat oil in a heavy pot (cauldron or Dutch oven). Fry meat pieces until deeply browned on all sides. Remove and set aside.
- Add onions and fry until golden brown (10 minutes). Add carrots and fry until softened (5 minutes).
- Return meat to pot. Add cumin, coriander, paprika and salt. Stir. Pour in hot water. Bring to a boil, then reduce heat and simmer for 30 minutes (this is the "zirvak" - the flavour base).
- Add the whole garlic head (push into the liquid) and barberries (if using). Spread the drained rice evenly over the meat and liquid. Do not stir.
- Add more hot water if needed - water should sit about 1cm above rice. Bring to a boil, then reduce to low, cover and cook for 20 minutes.
- Turn off heat, let it rest (covered) for 15 minutes. Gently mix before serving - the rice should be fluffy, grains separate, with a crispy crust (kazan) at the bottom if desired.
Chef's tip: Plov is a celebration dish. The key is building layers of flavour in the zirvak - do not rush the frying of onions and carrots. Serve with a simple salad of tomatoes and onions.
Difficulty: Intermediate. Dietary labels: Contains meat, gluten-free.