Flavorful Plov Recipe: Uzbek Lamb & Rice Pilaf Magic

Fragrant spices dance through this classic plov recipe, weaving a culinary story that transports you straight to the heart of Central Asian cuisine.

Rice sizzles with tender meat, creating layers of deep, rich flavors that speak of generations of cooking tradition.

Onions and carrots caramelize slowly, building a golden base for this beloved dish that sings with warmth and comfort.

Uzbek plov carries the soul of rustic cooking, blending simple ingredients into something truly magical.

Each bite tells a story of family gatherings and shared meals under open skies.

The aroma alone will draw everyone to the table, eager to experience this hearty and soul-satisfying meal that connects you to centuries of culinary heritage.

Let’s unlock the secrets of this remarkable recipe that transforms humble ingredients into a feast for the senses.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 550 kcal

Servings: 7

All Ingredients For Plov Recipe Uzbek Lamb And Rice Pilaf

• Lamb or Beef: Provides hearty, rich flavor and tender texture, choose well-marbled meat for maximum juiciness.
• Garlic: Adds robust, aromatic depth and boosts overall taste profile.

• Onions, Carrots: Create sweet, caramelized base that enhances the dish's complexity, select fresh, firm vegetables for best results.

• Cumin, Coriander, Paprika, Turmeric: Deliver warm, earthy notes characteristic of Central Asian cuisine, use freshly ground spices for intense flavor.
• Salt, Pepper: Balance and elevate the overall taste, adjust according to personal preference.
• Bay Leaves: Contribute subtle herbal undertones, imparting depth to the meat's slow-cooking process.

• Rice: Traditional long-grain variety creates fluffy, separate grains, rinse thoroughly to remove excess starch.
• Vegetable Oil: Provides essential cooking medium for searing and sautéing ingredients.
• Water or Broth: Ensures moisture and helps tenderize meat while creating rich cooking liquid.

Tools Used For Plov Recipe Uzbek Lamb And Rice Pilaf

• Cast-iron pot or Dutch oven: Essential for searing meat and cooking the entire dish, providing even heat distribution.
• Sharp knife: Perfect for slicing onions into thin rings and cutting carrots into delicate matchsticks.
• Cutting board: Sturdy surface for chopping and preparing ingredients safely.
• Measuring cups: Helpful for accurately measuring water and rice quantities.
• Wooden spoon or spatula: Great for stirring and mixing ingredients without scratching the pot.
• Fork: Used for fluffing rice at the end of cooking.

How To Cook Plov Recipe Uzbek Lamb And Rice Pilaf

• Fire Up the Pot

Get a large heavy-bottomed pot ready and heat some vegetable oil until it’s shimmering. This is where the delicious magic begins!

• Brown the Meat

Toss in chunks of lamb or beef and sear them until they develop a beautiful golden crust. The caramelization is key for deep flavor. Once browned, set the meat aside.

• Create Flavor Base

Drop sliced onions into the same pot and let them turn golden and soft. Add julienned carrots and let them dance in the oil until they’re slightly tender and fragrant.

• Build the Flavor Profile

Return the meat to the pot and sprinkle in a blend of warm spices. Let the spices coat everything and release their aromatic oils. Pour in water or broth, nestle in a whole garlic head, and let everything simmer until the meat becomes meltingly tender.

• Layer the Rice

Spread the rinsed rice gently over the meat without stirring. Press the garlic head into the rice and add just enough hot water to barely cover the rice. Let it bubble and absorb the incredible flavors.

• Steam to Perfection

Lower the heat, cover the pot, and let the plov steam quietly. After 20 minutes, remove from heat and let it rest. Fluff gently and serve this luxurious Uzbek treasure.

Tips For Plov Recipe Uzbek Lamb And Rice Pilaf Success

• Pro Meat Selection Tip: Choose fatty lamb cuts like shoulder or leg for authentic, rich flavor that melts beautifully during slow cooking.
• Vegetarian Rice Swap: Replace lamb with hearty roasted vegetables like eggplant, zucchini, and bell peppers to create a satisfying plant-based version.
• Gluten-Free Friendly: This traditional recipe is naturally gluten-free; just ensure your spices are certified gluten-free for sensitive individuals.
• Spice Level Control: Adjust heat by adding red pepper flakes or cayenne for those who enjoy extra warmth, or keep it mild for sensitive palates.
• Make-Ahead Magic: Plov tastes even better the next day, so prepare in advance and gently reheat for deeper, more developed flavors – perfect for meal prep enthusiasts.

How To Serve Plov Recipe Uzbek Lamb And Rice Pilaf

• Rustic Family Feast Night: Gather loved ones around the table and serve plov family-style on a large platter, encouraging everyone to scoop directly from the central dish and share stories.
• Gourmet Garnish Approach: Sprinkle fresh chopped herbs like cilantro or dill on top, add a dollop of thick yogurt, and garnish with crispy fried onions for extra texture and flavor complexity.
• Wine & Pairing Elegance: Match this hearty dish with a medium-bodied red wine like Malbec or a crisp Central Asian beer to complement the rich lamb and aromatic spices, creating a complete dining experience.
• Side Salad Freshness: Prepare a simple cucumber and tomato salad with a light vinaigrette to balance the richness of the plov and provide a refreshing counterpoint to the warm, spiced rice dish.

Plan And Store Plov Recipe Uzbek Lamb And Rice Pilaf

• Quick Refrigeration Strategy: Store leftover plov in airtight containers within 2 hours of cooking. Seal tightly to lock in moisture and prevent bacteria growth, keeping flavors intact.
• Freezing Magic: Portion cooked plov into individual freezer-safe containers. These meals will stay delicious for up to 3 months, providing convenient future lunch or dinner options.
• Reheating Technique: Sprinkle 2-3 tablespoons of water over the plov before microwaving to restore moisture. Stir gently halfway through reheating to distribute heat evenly and maintain rice texture.
• Smart Meal Prep: Prepare larger batches of plov during weekends. Separate into meal-sized portions for quick weekday lunches, saving time and ensuring consistent, delightful meals throughout the week.

Aromatic Plov Recipe

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4.6 from 25 reviews

• Total Time: 1 hour 20 minutes
• Yield: 7 1x

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Description

Rich Uzbek plov brings hearty lamb and fragrant rice together in a culinary masterpiece. Regional spices and tender meat create a comforting dish that connects you with Central Asian cooking traditions.

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Ingredients

Scale 1x2x3x

• 2 lbs (900 g) lamb or beef (cut into bite-sized pieces)
• 2 ½ cups long-grain rice (basmati or Uzbek devzira rice, rinsed)
• 5 cups water or beef broth
• ½ cup vegetable oil (or lamb fat for authenticity)
• 2 large onions (thinly sliced)
• 3 medium carrots (cut into thin matchsticks)
• 1 whole head of garlic (left unpeeled, with the top slightly cut off)
• 1 tbsp salt (adjust to taste)
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp coriander powder
• 1 tsp turmeric (optional, for a golden hue)
• ½ tsp paprika (optional, for color)
• 2 bay leaves

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Instructions

1. Preparation: Meticulously rinse rice until water turns crystal clear, then drain completely. Slice onions into delicate ribbons and julienne carrots into slender matchsticks.
2. Searing Protein: Heat vegetable oil in a robust cast-iron pot over medium-high flame. Introduce lamb or beef, creating a caramelized crust by searing for 6-7 minutes. Transfer browned meat to a holding plate.
3. Vegetable Foundation: In the same cooking vessel, caramelize onions until achieving a rich golden complexion, about 5-6 minutes. Add carrots and sauté until slightly softened.
4. Spice Infusion: Return seared meat to the pot, generously coating with cumin, coriander, paprika, turmeric, salt, and pepper. Pour water or broth, embedding bay leaves and whole garlic head. Bring to a vigorous boil, then reduce heat and simmer for 35-40 minutes until meat becomes extraordinarily tender.
5. Rice Integration: Evenly distribute rinsed rice across the meat and vegetable landscape without disturbing layers. Press garlic head into rice surface. Pour hot water, barely covering the rice. Elevate heat to medium-high until liquid absorbs and surface appears dry.
6. Final Steaming: Reduce heat, cover pot with a tight lid, and steam for 20 minutes. Remove from heat, allow plov to rest for 10 minutes, then delicately fluff with a fork, releasing its captivating aromatics.

Notes

• Rinse Rice Thoroughly: Ensure rice is washed until water runs clear to remove excess starch, preventing clumpy texture and achieving perfectly separated grains.
• Sear Meat Strategically: Create a deep caramelized crust on meat by using high heat, which locks in flavors and provides a rich, complex taste profile to the entire dish.
• Layer Ingredients Carefully: Maintain distinct layers during cooking to preserve individual ingredient textures and allow flavors to meld naturally without disrupting the pilaf’s traditional structure.
• Control Moisture Precisely: Add just enough liquid to cover rice slightly, preventing soggy results and ensuring each grain remains fluffy and distinct during the final steaming process.

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

Nutrition

• Serving Size: 7
• Calories: 550
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 70 mg