Uzbek plov, also called palov or osh, is a centerpiece dish of rice, tender meat, carrots, onions, and aromatic cumin. It is served for both everyday meals and celebrations.
The key is to build a flavorful base before adding the rice, then steam everything gently so the grains stay separate while the lamb becomes tender.
Rinse and soak the rice before cooking, and keep the rice mostly above the liquid while it steams. This helps prevent a sticky pilaf.
Serving Suggestions
Serve the plov on a wide platter with a simple tomato and onion salad, fresh herbs, and green tea or unsweetened black tea.
Recipe Notes
Use lamb shoulder for the richest flavor, or substitute beef chuck. Leftovers keep refrigerated for up to 3 days and reheat well with a splash of water.
Classic Uzbek Plov (Palov)
A fragrant Uzbek rice pilaf with tender lamb, carrots, onions, garlic, and cumin.
Equipment
- Large heavy-bottomed pot
- Fine-mesh sieve
- Chef’s knife
- Wooden spoon
Ingredients
Plov
- 1 1/2 lb boneless lamb shoulder cut into 1-inch cubes
- 1/2 cup neutral oil or lamb fat
- 2 medium yellow onions thinly sliced
- 1 lb carrots cut into matchsticks
- 2 tsp ground cumin plus more to finish
- 2 tsp kosher salt divided
- 3 cup long-grain rice rinsed and soaked 20 minutes
- 2 head garlic tops trimmed
- 4 cup hot water plus more as needed
Instructions
Build the base:
- Heat the oil in a large heavy pot over medium-high heat. Brown the lamb in batches, then transfer it to a plate.
- Add the onions and cook until deeply golden. Stir in the carrots, cumin, and half the salt, then return the lamb to the pot.
- Pour in 2 cups of the hot water, cover, and simmer for 35 minutes until the lamb is nearly tender.
Steam the rice:
- Drain the soaked rice and spread it over the lamb and carrot mixture without stirring. Nestle the garlic heads into the rice.
- Add the remaining hot water and salt. Bring to a boil, then cook uncovered until the water is nearly absorbed.
- Poke several holes through the rice with a spoon, cover tightly, reduce the heat to low, and steam for 20 minutes.
Finish:
- Turn off the heat and rest the plov, covered, for 10 minutes. Fluff the rice and gently fold it with the lamb and carrots.
- Pile onto a platter and serve hot with the garlic on top.
Notes
- Do not stir the rice into the meat base until the final fluffing step.
- Adjust the water slightly for the age and type of rice.
- The garlic becomes soft and sweet as it steams.
Nutrition
Calories: 690kcalCarbohydrates: 70gProtein: 31gFat: 31gSaturated Fat: 8gCholesterol: 90mgSodium: 780mgFiber: 5gSugar: 8g