Easy Plov Recipe: Uzbek Lamb and Rice Pilaf For Cozy Nights

Dreams of central asian cuisine dance with this hearty plov recipe that transports you straight to uzbekistan’s vibrant culinary landscape.

Rich lamb becomes the star of this traditional one-pot wonder, infusing every grain with deep, complex flavors.

Nomadic traditions whisper through each carefully layered ingredient, creating a meal that connects generations.

Spices weave their magic, turning simple rice and tender meat into a symphony of taste.

Farmers and shepherds perfected this dish over centuries, making every bite a celebration of cultural heritage.

Fragrant herbs and slow-cooked lamb promise a dining experience that feels both rustic and refined.

Follow these steps, and you’ll craft an authentic uzbek masterpiece that tells a delicious story.

What Makes Plov Recipe (Uzbek Lamb and Rice Pilaf) Amazing

• Create Comfort in One Pot: This plov recipe offers a delightful one-pot meal that simplifies cooking and minimizes cleanup, making it perfect for busy home cooks who want delicious food without extensive kitchen work.
• Master a Traditional Cultural Dish: Uzbek plov provides an authentic culinary experience that connects you with Central Asian cuisine, allowing home chefs to explore rich cultural cooking traditions through a simple yet flavorful recipe.
• Enjoy Flexible Meat Options: The recipe welcomes versatility by allowing lamb or beef, giving home cooks the freedom to adapt the dish based on personal preference or ingredient availability without compromising taste.
• Develop Slow-Cooking Satisfaction: With a total cooking time around 90 minutes, this recipe rewards patient cooks with deeply developed flavors and tender meat that melts in your mouth, creating a truly satisfying dining experience.

Ingredients List For Plov Recipe (Uzbek Lamb and Rice Pilaf)

• Lamb, Beef: Rich protein source, traditional choice for authentic flavor. Choose tender, marbled cuts for juiciness.

• Onions, Carrots: Provide sweet base and depth of flavor. Fresh, firm vegetables work best.

• Cumin, Coriander, Paprika, Turmeric: Essential spices creating traditional Central Asian flavor profile. Whole spices preferred for intense taste.
• Salt, Black Pepper: Fundamental seasoning enhancing overall taste.
• Bay Leaves: Adds subtle herbal undertone. Dried leaves preferred.

• Long Grain White Rice: Core ingredient creating classic pilaf texture. Basmati or local rice varieties recommended.

• Vegetable Oil: Used for searing and sautéing. Neutral oils like sunflower work well.
• Whole Garlic Head: Provides mellow, rich garlic essence. Fresh garlic recommended.
• Water or Broth: Cooking liquid for meat and rice. Homemade stock adds extra depth.

How To Cook Plov Recipe (Uzbek Lamb and Rice Pilaf)

Step 1: Prep Your Flavor Makers

• Wash rice thoroughly until water becomes crystal clear
• Slice onions into delicate half-moons
• Chop carrots into elegant thin strips

Step 2: Sizzle the Meat

• Warm vegetable oil in a hefty cast-iron pot
• Drop lamb chunks into the searing hot surface
• Brown meat on all sides until golden and delicious
• Rescue meat from pot and set aside momentarily

Step 3: Create Aromatic Vegetable Base

• Tumble onions into the same pot
• Caramelize onions until rich golden brown
• Introduce carrot strips
• Dance vegetables around the pot until softened and fragrant

Step 4: Build Flavor Foundations

• Welcome back the browned meat
• Shower with warming spices
• Cumin
• Coriander
• Paprika
• Turmeric
• Salt
• Black pepper
• Pour water or broth generously
• Nestle whole garlic head and bay leaves
• Simmer gently until meat becomes tender and surrenders

Step 5: Rice Transformation

• Spread rice evenly across meat landscape
• Press garlic head gently into rice terrain
• Add hot water just skimming rice surface
• Allow liquid to vanish dramatically

Step 6: Perfect Pilaf Finale

• Lower heat to whisper-soft flame
• Cover pot with snug lid
• Let rice steam and mingle with meat
• Rest pilaf briefly after cooking
• Fluff with fork like a culinary artist

Serving Suggestion: Enjoy this hearty Uzbek treasure with loved ones, celebrating rich culinary traditions.

Tips For Better Plov Recipe (Uzbek Lamb and Rice Pilaf)

• Perfect Rice Technique: Rinse rice thoroughly to remove excess starch, ensuring fluffy and separate grains that won't become sticky during cooking.
• Meat Searing Secrets: Brown lamb or beef at high heat to lock in rich flavors and create a delicious caramelized exterior before slow cooking.
• Spice Balancing Act: Toast cumin, coriander, and other spices briefly to enhance their aromatic qualities and create a more complex flavor profile.
• Liquid Measurement Hack: Use the fingertip method to check water level – liquid should just barely cover the rice by about 1 centimeter for ideal moisture.
• Resting Time Magic: Allow the plov to rest after cooking, which helps redistribute moisture and lets the flavors meld together perfectly.

Storage Guide For Plov Recipe (Uzbek Lamb and Rice Pilaf)

• Refrigerate leftover plov in an airtight container within two hours of cooking.
• Store the dish for up to 3-4 days in the refrigerator, keeping it cool and fresh.
• Wrap tightly with plastic wrap or use a sealed container to prevent moisture loss.
• Reheat gently in a microwave or skillet, adding a splash of water to restore moisture and prevent dryness.
• For best texture, consume within two days, as rice can become slightly firmer after extended refrigeration.
• Avoid freezing plov, as the rice and meat may lose their original tender texture and become mushy when thawed.
• If you must freeze, separate the meat and rice, storing them individually for better preservation.
• Always check for any signs of spoilage before reheating and consuming leftovers.

What Goes With Plov Recipe (Uzbek Lamb and Rice Pilaf)

• Pair with Robust Red Wine: Choose a full-bodied red like Cabernet Sauvignon or Syrah to complement the rich, hearty lamb flavors and spices in the plov.
• Serve with Cooling Yogurt Sauce: Prepare a simple yogurt-based sauce with fresh herbs like dill or mint to balance the warmth of the spices and add a creamy contrast.
• Match with Crisp Cucumber Salad: Create a light, refreshing cucumber salad with vinegar and dill to cut through the richness of the meat and provide a fresh, palate-cleansing side dish.
• Enjoy with Azerbaijani Black Tea: Brew a strong, hot black tea to serve alongside the plov, which traditionally helps digest the rich, savory meal and enhances the overall dining experience.

Plov Recipe (Uzbek Lamb and Rice Pilaf) Variations To Try

• Chicken Plov: Swap lamb or beef with tender chicken thighs for a lighter protein option. The cooking process remains identical, offering a delectable alternative for poultry lovers.
• Vegetable-Packed Plov: Incorporate additional vegetables like bell peppers, zucchini, and eggplant to boost nutritional value. These colorful additions create a vibrant and hearty one-pot meal.
• Spicy Uzbek Plov: Enhance the flavor profile by adding red pepper flakes, fresh chili peppers, or cayenne powder. This version delivers a fiery kick that elevates the traditional recipe's warmth.
• Lamb and Dried Fruit Plov: Introduce golden raisins, apricots, or prunes during the meat cooking stage. These sweet elements complement the savory lamb, creating a complex and rich taste experience.

Most Asked Questions On Plov Recipe (Uzbek Lamb and Rice Pilaf)

• What makes plov different from other rice dishes?

Plov is a traditional Uzbek dish where rice is cooked directly with meat and vegetables in one pot, creating a unique layered flavor that’s different from other rice recipes. The method of not stirring and letting ingredients steam together makes it special.

• Is lamb the only meat I can use for plov?

While lamb is traditional, you can absolutely use beef, chicken, or even goat meat. Each meat brings its own rich flavor to the dish, so feel free to experiment based on your preference or availability.

• Why do I avoid stirring the rice during cooking?

Stirring disrupts the perfect layering of ingredients and can make the rice mushy. The goal is to create distinct layers of meat, vegetables, and fluffy rice with a crispy bottom called “kazmak” – a prized part of the dish.

• Can I make plov vegetarian?

Yes! You can replace meat with chickpeas, root vegetables like potatoes or turnips, and use vegetable broth. The key is maintaining the traditional cooking technique to preserve the authentic plov experience.

Plov Recipe (Uzbek Lamb And Rice Pilaf) Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

• Total Time: 1 hour 20 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Uzbek lamb plov weaves a rich culinary tapestry of hearty flavors and traditional cooking techniques from Central Asia. Fragrant rice, tender lamb, and caramelized carrots create a soul-warming dish you can savor with each deeply satisfying bite.

---

Ingredients

Scale 1x2x3x

Meat:

• 2 lbs (900 g) lamb or beef (cut into bite-sized pieces)

Base Ingredients:

• 2 ½ cups long-grain rice (Basmati or Uzbek devzira rice, rinsed)
• 3 medium carrots (cut into thin matchsticks)
• 2 large onions (thinly sliced)
• 1 whole head of garlic (left unpeeled, with the top slightly cut off)

Liquid and Seasonings:

• 5 cups water or beef broth
• ½ cup vegetable oil (or lamb fat for authenticity)
• 1 tablespoon salt (adjust to taste)
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• ½ teaspoon paprika (optional, for color)
• 1 teaspoon turmeric (optional, for a golden hue)
• 2 bay leaves

Cook Mode Prevent your screen from going dark

---

Instructions

1. Gather and prepare ingredients by thoroughly rinsing rice until water becomes transparent, then drain completely. Slice onions into delicate ribbons and transform carrots into slender matchsticks.
2. Select a substantial cast-iron pot and heat vegetable oil at medium-high temperature. Introduce lamb or beef, creating a robust caramelized exterior by searing for approximately 6-7 minutes. Transfer meat to a separate plate.
3. Within the same cooking vessel, caramelize onions until they transform into a rich golden hue, approximately 5-6 minutes. Incorporate carrots and continue sautéing until they develop a slight tenderness.
4. Reintroduce the seared meat into the pot, generously coating with aromatic spices including cumin, coriander, paprika, turmeric, salt, and pepper. Carefully pour water or broth, nestling bay leaves and a complete garlic head into the mixture. Allow the liquid to reach a vigorous boil, then reduce heat and simmer gently for 35-40 minutes until meat becomes remarkably tender.
5. Distribute rinsed rice evenly across the meat and vegetable landscape without disturbing the layers. Gently press the garlic head into the rice’s surface. Pour hot water, ensuring it barely covers the rice by a slight margin. Elevate heat to medium-high, allowing liquid to absorb and surface to appear dry.
6. Reduce heat, secure pot with a tight-fitting lid, and allow gentle steaming for approximately 20 minutes. After cooking, remove from heat and permit the plov to rest peacefully for 10 minutes before delicately fluffing with a fork, releasing its enticing aromas.

Notes

• Choose high-quality, long-grain rice like basmati or jasmine for the best texture and flavor absorption.
• Ensure the meat is cut into uniform pieces for even cooking and tender results.
• Toasting whole spices before adding ground spices will intensify the aromatic profile of the dish.
• Use a heavy-bottomed pot with a tight-fitting lid to maintain consistent heat and prevent moisture escape.
• For a vegetarian version, replace lamb with hearty vegetables like eggplant, mushrooms, or chickpeas, adjusting cooking times accordingly.
• If lamb is too strong, substitute with chicken thighs or beef chuck for a milder flavor.
• Pat the meat dry before searing to achieve a perfect golden-brown crust and develop deeper flavor.
• Resist the urge to stir the rice while cooking to create that authentic crispy bottom layer called tahdig.
• Use fresh, whole spices when possible to enhance the overall depth and complexity of the dish.
• Allow the plov to rest after cooking, which helps redistribute moisture and makes the rice fluffy and perfectly cooked.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: Uzbek

Nutrition

• Serving Size: 6
• Calories: 510
• Sugar: 3 g
• Sodium: 890 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 2 g
• Protein: 27 g
• Cholesterol: 100 mg