Description
Dive into the heart of Central Asia with this rich, one-pot Uzbek Plov recipe. A cultural icon and comfort food staple, Plov blends tender lamb or beef, fragrant long-grain rice, sweet carrots, and aromatic spices into a soul-warming dish. Perfect for family dinners or festive gatherings, this layered rice pilaf captures centuries of tradition and flavor in every bite.
Ingredients
2 cups long-grain rice (basmati or devzira)
1 lb lamb shoulder or beef chuck, cut into 1-inch cubes
2 large carrots, cut into matchsticks
1 large yellow or white onion, thinly sliced
1 head of garlic (whole, unpeeled)
½ cup vegetable oil or rendered lamb fat
1 tbsp kosher salt (adjust to taste)
1 tsp ground black pepper
1 tsp whole cumin seeds
2 tbsp barberries or cooked chickpeas (optional)
4 cups water (for cooking)
Fresh herbs for garnish (optional)
Instructions
Prepare the rice: Rinse the rice under cold water until it runs clear. Soak in warm water for 20–30 minutes while you start cooking.
Brown the meat: Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the meat and sear until browned on all sides.
Cook the vegetables: Add sliced onions to the pot and cook until golden. Stir in the carrots and cook for 5–7 minutes until softened.
Build the zirvak: Season with salt, pepper, and cumin seeds. Add barberries or chickpeas if using. Pour in 1 cup of water and simmer uncovered for 10–15 minutes to form a flavorful base (zirvak).
Layer the rice: Drain the soaked rice and gently layer it over the meat and vegetables—do not stir. Flatten with the back of a spoon.
Add garlic and cook rice: Press the whole garlic head into the center. Carefully pour in enough water to cover the rice by about ½ inch. Bring to a boil and cook uncovered until the water mostly evaporates (about 10 minutes).
Steam: Reduce heat to low. Cover tightly with a lid (use foil for extra seal if needed) and steam for 20 minutes without lifting the lid.
Rest and fluff: Remove from heat and let the plov sit, covered, for 10 minutes. Then gently fluff the rice and mix layers before serving.
Serve: Plate on a large dish, placing the garlic bulb in the center. Garnish with fresh herbs if desired.
Notes
- For best results, use a kazan or Dutch oven for even heat distribution.
- Devzira rice is traditional, but basmati works well as a substitute.
- To achieve a crispy bottom (qazmaq), increase heat for 2–3 minutes after steaming, then let it rest before serving.
- Great for meal prep—Plov tastes even better the next day!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Cuisine: Central Asian
Nutrition
- Calories: 620 kcal
- Fat: 24g
- Carbohydrates: 70g
- Protein: 30g