Why Make This Recipe
Uzbekistan Plov is more than just a dish; it’s a traditional meal that brings people together. This flavorful rice dish is hearty and comforting, making it perfect for family gatherings or special occasions. With tender meat, rich spices, and colorful vegetables, Plov is a delightful experience for the senses. Plus, it’s a great way to taste a piece of Central Asian culinary heritage 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:
Step 1: Prepare your ingredients by cutting the meat, onions, and carrots as described above.
Step 2: Render the fat in a large pot over medium heat. Add lamb or beef pieces, browning them on all sides.
Step 3: Build the zirvak (the flavor base) by adding onions and cooking until golden. Then add carrots, cumin seeds, and ground coriander. Stir well.
Step 4: Simmer the zirvak by adding salt, pepper, and optional ingredients like barberries and chili pepper. Cook until the carrots are soft.
Step 5: Layer the rice on top of the zirvak without stirring. Make sure the rice is evenly spread.
Step 6: Pour boiling water over the rice, making sure it covers the rice by about an inch.
Step 7: Cover the pot tightly and reduce heat to low. Let it steam for about 30-40 minutes, without lifting the lid.
How to Serve Uzbekistan Plov
When the Plov is ready, carefully fluff the rice with a fork to mix it with the meat and vegetables. Serve it warm on a large platter, topping it with whole garlic heads if desired. You can garnish it with fresh herbs for added flavor.
How to Store Uzbekistan Plov
If you have leftovers, let the Plov cool completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and heat on the stovetop or in the microwave.
Tips to Make Uzbekistan Plov
- Use good quality rice to ensure it cooks evenly.
- Don’t skip the fat; it adds flavor and richness.
- Allow the dish to rest for a few minutes after cooking; this helps the flavors meld together.
Variation
For a different take on Plov, you can try adding dried fruits like apricots or using a mix of chicken and lamb for a lighter version.
FAQs
1. Can I use other types of meat for Plov?
Yes, you can use chicken or even go meatless by using hearty vegetables.
2. What kind of rice is best for Plov?
Long-grain rice like Basmati or Calrose works well, but traditional Plov often uses Devzira or Lazar rice if available.
3. Is Plov a one-pot meal?
Yes, Plov is typically cooked in one pot, making it a convenient and satisfying meal.