Easy Uzbek Plov Recipe

Uzbek plov, also known as Uzbek pilaf, is a traditional and iconic dish of Uzbekistan.

It is a hearty and flavorful rice dish that is often served during special occasions and gatherings.

The main ingredients of Uzbek plov include rice, meat (usually lamb or beef), carrots, onions, and a variety of spices such as cumin, coriander, and barberries.

Here is a general overview of how it is prepared:

1. Meat Preparation: The meat, typically lamb or beef, is cut into chunks and browned in hot oil or fat.
2. Vegetables: Sliced onions and julienned carrots are added to the pot and cooked until they are soft and caramelized.
3. Rice: The rice is thoroughly rinsed and then added to the pot along with water or broth. The ratio of rice to liquid is crucial to achieve the perfect texture.
4. Spices: Spices like cumin, coriander, barberries, and sometimes garlic heads are added for flavor.
5. Cooking: The dish is cooked on low heat until the rice is fully cooked and has absorbed all the flavors from the meat and vegetables.
6. Resting: Once cooked, the plov is typically left to rest for a few minutes to allow the flavors to meld together.

I cook plov every Thursday, and below is the recipe I have perfected over the years.

Uzbek Plov

Feruza

Traditional Uzbek food

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Cook Time 1 hour hr

Servings 5

Ingredients

  

• 250 g sunflower oil
• 2 onion medium size chopped
• 400 g beef
• 500 g carrots
• 1 can garbanzo beens
• 1 tbsp brown raisins
• 800 g rice
• 1 tsp cumin
• 1 tsp curry powder 
• 1 tsp turmeric
• salt
• 1 tsp black pepper whole

Directions

Heat the Dutch oven (I prefer cast iron) and add oil.

Add meat.

Add onions.

Add carrot.

Add water and wait until it boils.

Add garbanzo beans.

Add peppers, cumin, and raisins.

Add rice.

Set on medium and close the lid. Wait for 10 minutes.

Enjoy.