Main CourseDinner

Uzbek Plov

Name: Uzbek Plov
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 6 servings
Cuisine: central_asian
Ingredients: 800 g long-grain rice rinsed and soaked; 750 g lamb shoulder cut into 2-3 cm cubes; 1,000 g carrot peeled and julienned; 400 g yellow onion peeled and thinly sliced; 150 ml neutral cooking oil; 1,200 ml water hot; 2 pcs garlic whole heads, outer papery layers removed; 2 tbsp cumin seed whole; 1 tbsp coriander seed whole; 2 tsp salt; 1 tsp black pepper freshly ground; 240 g cooked chickpeas drained and rinsed (optional); 2 tbsp dried barberry (optional)

A hearty one-pot rice pilaf from Uzbekistan, featuring tender lamb, sweet carrots, and aromatic spices. This dish is cooked in layers to develop deep flavors, with whole heads of garlic steamed on top for a creamy, mellow finish.

An original recipe by Forkin

Total time: 2 hr 5 min
Serves: 6
Difficulty: Medium
Per serving: 1,168 kcal

Mise en place

Ingredients

800 glong-grain rice, rinsed and soaked
750 glamb shoulder, cut into 2-3 cm cubes
1,000 gcarrot, peeled and julienned
400 gyellow onion, peeled and thinly sliced
150 mlneutral cooking oil
1,200 mlwater, hot
2 pcsgarlic, whole heads, outer papery layers removed
2 tbspcumin seed, whole
1 tbspcoriander seed, whole
2 tspsalt
1 tspblack pepper, freshly ground
240 gcooked chickpeas, drained and rinsed(optional)
2 tbspdried barberry(optional)

Equipment

heavy-bottomed pot with lid · large spoon · colander · cutting board · knife

The method

Step by step

1
Rinse the rice in several changes of cold water until the water runs clear, then cover with fresh water and set aside to soak.
About 5 min
Cook’s note: Soaking the rice helps it cook more evenly and prevents it from breaking.
2
Heat the neutral oil in a large, heavy-bottomed pot or Dutch oven over high heat. Carefully add the lamb cubes and sear on all sides until deeply browned.
About 10 min
Cook’s note: Don't overcrowd the pot; sear the meat in batches if necessary to ensure a good crust.
3
Reduce the heat to medium, add the sliced onions to the pot, and cook, stirring occasionally, until soft and golden brown.
About 10 min
4
Layer the julienned carrots over the meat and onions. Sprinkle with the cumin seeds, coriander seeds, salt, and black pepper. Cook for 5 minutes without stirring.
About 5 min
Cook’s note: Allowing the carrots to gently steam on top without stirring helps them maintain their shape.
5
Pour in enough hot water to just cover the contents. If using, stir in the optional chickpeas and dried barberries at this stage.
About 2 min
6
Nestle the whole heads of garlic into the mixture. Bring to a simmer, then reduce heat to low, cover the pot, and cook for 40 minutes to create the 'zirvak' base.
About 40 min
Cook’s note: The zirvak should be simmering very gently, not boiling, to allow the flavors to meld.
7
Drain the soaked rice thoroughly. Spread it in an even layer over the zirvak, being careful not to mix the layers.
About 3 min
8
Gently pour more hot water over the back of a spoon onto the rice until the water level is about 2 cm above the surface of the rice.
About 2 min
Cook’s note: Pouring over a spoon prevents the water from disturbing the rice layer.
9
Increase the heat to high and cook, uncovered, until the water has evaporated from the surface and you can see the rice.
About 8 min
10
Reduce heat to the lowest possible setting. Use the handle of a wooden spoon to poke several holes through the rice layer down to the bottom of the pot.
About 1 min
Cook’s note: These holes allow steam to escape from the bottom, helping the rice cook evenly.
11
Gather the rice from the sides into a central mound. Cover the pot with a clean kitchen towel and place the lid on tightly to create a seal.
About 1 min
12
Let the plov steam for 20-25 minutes. Do not lift the lid during this time.
About 25 min
13
Turn off the heat and let the pot stand, still covered, for at least 15 minutes to rest.
About 15 min
Cook’s note: This resting period is crucial for the rice to absorb all the steam and become fluffy.
14
To serve, remove the lid and towel. Take out the garlic heads, then gently mix the rice with the carrots and meat from the bottom up. Transfer to a large platter and place the garlic on top.
About 3 min
Cook’s note: The cooked garlic cloves will be soft and sweet; guests can squeeze them out onto their portion.

Per serving

Nutrition

57%Score

Calories: 1,168.3kcal
Protein: 34.6g
Carbs: 139.1g
Fat: 55.4g
Fibre: 8g
Sugar: 10.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over low heat with a splash of water, or in the microwave until warmed through.