Go Back
Delicious Uzbek Plov with rice, meat, and spices in a traditional serving bowl.

Uzbek Plov

A fragrant and hearty rice dish starring tender lamb or beef, perfect for family gatherings or weeknight dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Central Asian, Uzbek
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs lamb or beef You can substitute with chicken for a lighter version.
  • 2 medium onions Diced into small pieces.
  • 5 medium carrots Cut into long slices about 1/4-inch thick.
  • 3 cups long grain rice Soak for 30 minutes before cooking for extra flavor.
  • 3 units bay leaves
  • 1 bulb of garlic Nestled into the rice mixture.
  • 0.5 cups olive oil For browning the meat and cooking vegetables.
  • to taste none Salt
  • to taste none Pepper
  • 2 tsp cumin Optional; adds warmth to the dish.

Method
 

Preparation
  1. Clean the carrots and cut them into long slices about 1/4-inch thick.
  2. Dice the onions into small pieces and cut the meat into 1-inch cubes.
Cooking
  1. In a Dutch oven over high heat, warm the olive oil until shimmering.
  2. Using tongs, carefully add the meat to the pot, browning all sides for a rich flavor.
  3. Stir in the diced onions and sliced carrots, cooking until the onions turn translucent and the carrots soften slightly.
  4. Add the long grain rice and bay leaves to the Dutch oven, sautéing for a couple of minutes to combine.
  5. Take a couple of layers off the garlic bulb, trimming the edges of the cloves, and nestle the whole bulb into the rice mixture.
  6. Pour in boiled water, ensuring it rises about 1-inch above the rice. Season with salt and pepper as desired.
  7. Once the dish comes to a simmer, reduce the heat to very low and cover. Cook for 40-50 minutes, turning the top layer of rice halfway through for even cooking.

Notes

Serve with pickled vegetables, fresh salad, or yogurt sauce. For storage, keep in an airtight container for up to 3 days in the refrigerator or freeze for 2-3 months.