Traditional Uzbekistan Plov dish garnished with vegetables and spices

Uzbekistan Plov Recipe

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why make this recipe

Uzbekistan Plov is more than just a meal; it’s a celebration. This dish is rich in flavors and history, making it the perfect centerpiece for gatherings. With tender meat, flavorful rice, and a blend of aromatic spices, it satisfies both the stomach and soul. Plov brings families and friends together, reminding us of the warmth found in shared meals. Making this recipe allows you to experience a piece of Uzbek culture right in your kitchen.

how to make Uzbekistan Plov

Ingredients:

  • Lamb or Beef: 2.2 lbs (1 kg) of lamb shoulder or leg, or beef chuck, cut into 1.5-inch cubes. A cut with some fat and connective tissue is ideal as it will become meltingly tender.
  • Fat (Optional but Recommended): 4 oz (115 g) of lamb tail fat (dumba), cut into small cubes. If unavailable, simply use more oil.
  • Neutral Oil: 1 cup (240 ml) of a high-smoke-point oil like sunflower, grapeseed, or canola oil. If using lamb fat, you may reduce this slightly.
  • Yellow Onions: 2.2 lbs (1 kg), about 4-5 large onions, peeled and thinly sliced into half-moons.
  • Carrots: 2.2 lbs (1 kg), peeled. Traditionally, a mix of yellow and orange carrots is used. If you can only find orange, that’s perfectly fine. They must be hand-cut into thick matchsticks, about ¼-inch thick. Do not grate them, as they will turn to mush.
  • Whole Garlic Heads: 2 large, firm heads of garlic. Remove the outer papery layers but leave the head intact. Do not separate the cloves.
  • Whole Cumin Seeds: 2 tablespoons. This is the soul of the Plov.
  • Ground Coriander: 1 tablespoon.
  • Dried Barberries (Zereshk): 2 tablespoons (optional, but highly recommended for a touch of tartness).
  • Whole Hot Chili Pepper: 1-2 dried or fresh red chilies (optional, for a subtle background heat).
  • Salt: 2 tablespoons, plus more to taste.
  • Black Pepper: 1 teaspoon, freshly ground.
  • Rice: 2.2 lbs (1 kg), which is about 4.5 to 5 cups. The best choice is a medium to long-grain rice that holds its shape. Traditional choices are Devzira or Lazar, but these can be hard to find. Excellent, widely available substitutes are Calrose or Basmati rice.
  • Pre-soaked Chickpeas: 1 can (15 oz / 425 g) of chickpeas, rinsed and drained, or 1 cup of dried chickpeas, soaked overnight.
  • Golden Raisins: ½ cup (75 g) (optional, for a touch of sweetness, typical in Samarkand-style Plov).
  • Boiling Water: About 6-8 cups, for the zirvak and for cooking the rice.

Directions:

  1. Prepare Your Ingredients (Mise en Place): Gather and prep all your ingredients to make the cooking process easier.
  2. Render the Fat and Sear the Meat: In a large pot, heat the oil. If using lamb fat, add it first and let it melt. Then add the meat and sear until browned.
  3. Build the Zirvak (The Flavor Base): Add sliced onions to the pot. Cook until they are soft, then stir in carrots, cumin, and coriander. Cook until the mixture is fragrant.
  4. Simmer the Zirvak: Pour in water to cover everything and add salt and spices. Let this simmer for about an hour until the meat is tender.
  5. The Rice Layer: Rinse the rice until the water runs clear. Spread the rice evenly over the meat mixture, and do not stir.
  6. The Steaming Process: Pour enough boiling water over the rice to cover it by about an inch. Place the garlic heads on top, cover tightly with a lid or cloth, and let it steam without stirring for about 25-30 minutes.
  7. The Final Rest: Once the rice is cooked and fluffy, let it rest for another 10 minutes before serving for the best flavor.

how to serve Uzbekistan Plov

Serve the plov on a large platter. Gently fluff the rice with a fork to mix in the meat and vegetables. Garnish with the garlic heads and some fresh herbs if you like. You can also serve it with a side of salad or pickles for a refreshing contrast.

how to store Uzbekistan Plov

Store any leftovers in an airtight container in the fridge. Plov will stay fresh for about 3 days. To reheat, add a little water to keep it moist and warm it in a pot or microwave.

tips to make Uzbekistan Plov

  • Use good quality meat for the best flavor.
  • Make sure to soak the rice before cooking; this helps it cook evenly.
  • Adjust the spice levels according to your taste.
  • If you prefer sweeter plov, consider adding more raisins or barberries.

variation

You can customize plov by adding different vegetables like bell peppers or peas. Some people like to include spices like saffron for color and flavor. There are also variations with chicken or fish instead of lamb or beef.

FAQs

1. Can I make plov with chicken instead of lamb or beef?
Yes, chicken works well in this recipe. Just adjust the cooking time, as chicken cooks faster than lamb or beef.

2. What type of rice is best for plov?
Medium to long-grain rice is ideal. Calrose or Basmati are good substitutes if traditional Uzbek rice is not available.

3. Can I prepare plov in advance?
Yes, you can make plov a day ahead. Just reheat it gently before serving. The flavors will meld together nicely overnight.

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