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.
Ingredients
Scale
- 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
Instructions
- Preparation: Meticulously rinse rice until water turns crystal clear, then drain completely. Slice onions into delicate ribbons and julienne carrots into slender matchsticks.
- 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.
- 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.
- 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.
- 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.
- 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