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A platter of Uzbek plov with fluffy rice, tender lamb, carrots, garlic, and herbs.

Classic Uzbek Plov (Palov)

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A fragrant Uzbek rice pilaf with tender lamb, carrots, onions, garlic, and cumin.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Uzbek
Calories: 690
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large heavy-bottomed pot
  • Fine-mesh sieve
  • Chef's knife
  • Wooden spoon

Method
 

Build the base:
  1. Heat the oil in a large heavy pot over medium-high heat. Brown the lamb in batches, then transfer it to a plate.
  2. Add the onions and cook until deeply golden. Stir in the carrots, cumin, and half the salt, then return the lamb to the pot.
  3. Pour in 2 cups of the hot water, cover, and simmer for 35 minutes until the lamb is nearly tender.
Steam the rice:
  1. Drain the soaked rice and spread it over the lamb and carrot mixture without stirring. Nestle the garlic heads into the rice.
  2. Add the remaining hot water and salt. Bring to a boil, then cook uncovered until the water is nearly absorbed.
  3. Poke several holes through the rice with a spoon, cover tightly, reduce the heat to low, and steam for 20 minutes.
Finish:
  1. Turn off the heat and rest the plov, covered, for 10 minutes. Fluff the rice and gently fold it with the lamb and carrots.
  2. Pile onto a platter and serve hot with the garlic on top.

Nutrition

Calories: 690kcalCarbohydrates: 70gProtein: 31gFat: 31gSaturated Fat: 8gCholesterol: 90mgSodium: 780mgFiber: 5gSugar: 8g

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.