Uzbek Plov (Lamb Pilaf)

This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf. Plov is the most classic dish of Uzbekistan, consisting of rice, onion, carrots and meat, all cooked slowly in layers in a traditional cast-iron Kazan (essentially, a cauldron). If you don’t have a Kazan lying around, you can sub it for a cast-iron casserole dish. For Uzbeks, plov represents hospitality and identity.

Uzbek Plov recipe is popular far beyond the borders of Uzbekistan. Growing up in Latvia, we cooked it almost every other week, and it is also loved by so many other nationalities. Simple, easy to find ingredients and outstanding taste has made this dish popular worldwide. So, thank you, Uzbekistan, for creating such a delicious recipe!

Traditionally, Uzbek Plov is made with lamb meat. Beef, pork, or even chicken could be used as a substitute. When trying to choose the best meat cut, just go for the cuts that have a good amount of fat in them, such as chuck, ribs, shanks, or even oxtail.

Pilaf (or pilav, pilau, plov, pulao, polu and palaw) is a rice dish that is cooked in a broth. Depending on its origin, rice pilaf can be accompanied with meat, fish, vegetables, dried fruits or nuts. This method of cooking rice is found in many traditional recipes across Central Asia, the Middle East, the Balkans and beyond.

Uzbek plov is traditionally cooked in a Kazan, a sort of large cast iron pot, over an open fire, but cooking in a dutch oven over a gas flame will work just fine. Also, it is possible to save time by cooking the meat first in a pressure cooker before incorporating it in the plov dish. Plov was a huge hit at home. This rice pilaf dish will probably make it to your top. It is quite easy to prepare and includes everything to make it a rich and nutritional dish (meat, vegetables, rice). A must!

Why you'll love this Uzbek plov

• One-pot meal with meat, vegetables and rice all together.
• Fragrant cumin and saffron, sweet carrots and tender, juicy lamb.
• Feeds a crowd – perfect for family dinners and gatherings.
• Simple, easy-to-find ingredients.

Ingredients (serves 8–10)

• 1 kg (2.2 lb) fatty lamb, shoulder or ribs
• 2 large onions
• 6 large carrots
• 800 gr (4 cups) of long grain rice
• 1 head of garlic
• 200 ml (¾ cup + 1 tbsp) of vegetable/sunflower oil
• 3 tsp of salt
• 1.5 tsp of cumin
• A good pinch of saffron threads (or 1 tsp ground turmeric for colour)
• 1 tsp of ground pepper
• 1.5–2 litres (6–8 cups) of hot water
• 5 litre heavy cast-iron kazan (or dutch oven) or bigger, preferably round-bottomed

Directions

Step 1: Wash the rice under the tap until clear, around 5 times – but it depends on your rice. Cover with cold water and let it soak for a while. Cut the meat with bones into match-box pieces. Cut the carrots into 0.5x0.5 cm thick sticks. Slice onions into thin rings or half-rings. Clean the head of garlic from the remains of roots and dirt.

Step 2: Heat oil in the kazan or dutch oven on a very high flame, deep-fry meat until golden-brown, in 3-4 batches if it doesn’t fit in. Add onions until golden, stir well to prevent the onion from burning. Add carrots, stir from time to time, until it starts to wilt and browns a little (5-15 min). Add 2/3 of the cumin – rub it in your palms a little to release flavour, stir gently to keep the carrots from breaking.

Step 3: Lower heat to moderate, pour hot water just to cover all the goods, add salt and saffron. Then add garlic that is cut in half, and let it simmer for 40 min to 1 hour until almost all water evaporates and meat becomes tender and juicy. Do not stir.

Step 4: Turn heat to max. Drain rice well, place it on top of the meat in one layer, stick the garlic back, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice layer from washing away). Cover the rice with about 2 cm of water, let it boil. Add salt to make the water a bit over-salted. When the water goes down into the rice, reduce the heat a bit, keeping it boiling rapidly. Check when it has evaporated and absorbed into the rice completely – the rice should remain rather al dente. Make a hole in the rice to the bottom of the pot to check the water level.

Step 5: Reduce heat to absolute min, sprinkle over the remaining cumin, cover tightly with the lid and let it steam 20 minutes. Turn off the heat, remove the garlic onto a separate plate. Carefully mix rice with meat and carrots, if the rice tastes a bit bland add some salt, mix and let it stand for 5 minutes. Pile the plov on a big warmed plate and serve with garlic, or chillies and a plain thinly sliced tomato, sweet onion, chilli and salt salad. Enjoy!

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Alla's tips for the best plov

• Use fatty meat. Lamb shoulder or ribs give the most flavour and keep the rice juicy.
• Cut the carrots into thick sticks, not grated – that's the traditional way and they stay sweet and intact.
• Rinse the rice well to remove the starch, so the grains stay separate.
• Don't stir once the rice goes in until the very end.
• Use a heavy pot so the bottom doesn't burn during the long cooking.
• Let it rest covered for the final steam – that's when the rice becomes fluffy and fragrant.
• Add a handful of barberries or raisins with the rice for the traditional sweet-sour touch.

Storage

Keep plov covered in the fridge for up to 4 days. Reheat with a splash of water in a covered pan or in the microwave. It also freezes well for up to 3 months.

Frequently asked questions

What's the difference between plov and pilaf?
They're the same family of dishes. Plov is the Uzbek and Russian name for this layered rice, meat and carrot pilaf.

Can I make plov with chicken or beef?
Yes. Use fatty beef cuts like chuck, or chicken thighs (reduce the simmering time for chicken).

What rice is best for plov?
Long-grain rice like basmati works well. In Uzbekistan, special local varieties are used, but basmati is a great substitute.

Can I make plov in a dutch oven?
Yes – a heavy cast-iron dutch oven is the best substitute for a traditional kazan.

Why is my plov mushy?
Too much water, or the rice was stirred while cooking. Cover the rice by only about 2 cm of water and leave it alone.

More Eastern European & Central Asian recipes

• Russian Beef Dumplings (Pelmeni)
• Buckwheat Stir Fry
• Russian Honey Cake
• Creamy Baked Rice Pudding

Hugs, Alla xox

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