Name: Classic Uzbek Plov with Lamb Meat
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Uzbek
Ingredients: 2 cups basmati rice; 4 whole heads of garlic (tops sliced off, peels slightly loosened); ½ cup cooking oil; 2 pounds boneless lamb, cut into 2-inch pieces; 2 large red onions, sliced into half rounds; 5 large carrots, julienned; 2 tablespoons toasted cumin seeds; 2 tablespoons coriander seeds; ½ cup dried barberries; 1 teaspoon whole black peppercorns; 5 cups water, divided; 2 tablespoons salt

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Uzbek Plov, also known as pilaf, is a signature dish of Central Asia—rich, hearty, and bursting with aroma. Tender lamb, fluffy basmati rice, and fragrant spices come together with carrots, onions, and garlic for a truly comforting and flavorful one-pot meal.

Classic Uzbek Plov with Lamb Meat

Why You’ll Love This Recipe

A traditional, authentic taste of Uzbekistan
Hearty and satisfying with lamb, vegetables, and rice
Layers of flavors from cumin, coriander, garlic, and barberries
Perfect for gatherings, family meals, or festive occasions
A complete one-pot dish that needs no extra sides

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups basmati rice
4 whole heads of garlic (peeled slightly and tops sliced off)
½ cup cooking oil
2 pounds boneless lamb, cut into 2-inch pieces
2 large red onions, sliced into half rounds
5 large carrots, julienned
2 tablespoons toasted cumin seeds
2 tablespoons coriander seeds
½ cup dried barberries
1 teaspoon whole black peppercorns
5 cups water, divided
2 tablespoons salt

directions

Soak rice: Soak basmati rice in warm water for 30 minutes. Drain and set aside.
Brown lamb: Heat oil in a large heavy pot over high heat. Add lamb pieces and brown for about 10 minutes, turning occasionally.
Cook onions: Add sliced onions and cook until softened and browned, about 7–10 minutes.
Add carrots: Stir in julienned carrots and cook until softened, about 10 minutes.
Season: Add cumin, coriander, barberries, and peppercorns. Nestle whole garlic heads into the mixture.
Simmer: Pour in 2 cups water. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes.
Add rice: Spread drained rice evenly on top of the meat and vegetables. Do not stir. Pour 3 cups boiling water over the rice until covered by about ¾ inch.
Season with salt: Sprinkle 2 tablespoons of salt evenly over the top.
Cook rice: Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 25–30 minutes.
Rest: Let the plov rest, covered, for 15 minutes.
Serve: Fluff gently and serve with garlic heads on top.

Servings and timing

Yield: 6 servings
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 40 minutes

Variations

Substitute beef or chicken for lamb if preferred
Add chickpeas for extra protein and texture
Use dried cranberries or raisins instead of barberries
Spice it up with chili flakes or fresh chili for more heat
Make it vegetarian by skipping the meat and adding more vegetables and chickpeas

storage/reheating

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days
Reheating: Warm gently on the stovetop with a splash of water, or microwave until heated through
Freezing: Freeze portions for up to 2 months. Thaw overnight and reheat before serving

FAQs

What is plov?

Plov is a traditional Central Asian rice dish, often made with lamb, vegetables, and spices, cooked together in one pot.

Can I use a different type of rice?

Yes, but basmati works best for fluffy, long grains. Other long-grain rice varieties can also work.

Do I need barberries?

They add tartness and authenticity but can be replaced with dried cranberries or raisins.

Can I make plov in a Dutch oven?

Yes, a heavy-bottomed Dutch oven is perfect for even cooking.

Why shouldn’t I stir the rice?

Plov is traditionally layered—rice cooks on top of the meat and absorbs the flavors. Stirring may affect texture.

Can I add more spices?

Yes, plov can be customized with cinnamon, bay leaves, or cloves for extra aroma.

What can I serve with plov?

It’s often served with a simple salad of tomatoes, cucumbers, and onions or with pickled vegetables.

Can I make it vegetarian?

Yes, omit the lamb and add chickpeas, mushrooms, or root vegetables.

How do I keep the rice fluffy?

Rinse rice well before cooking, and allow it to rest covered before fluffing.

Is plov good for meal prep?

Yes, it reheats well and the flavors deepen the next day.

Conclusion

Classic Uzbek Plov with Lamb Meat is a dish that beautifully showcases the flavors of Central Asia. With tender lamb, fluffy basmati rice, aromatic spices, and bursts of tart dried fruit, it’s a hearty and unforgettable meal. Perfect for sharing with family or guests, this one-pot recipe is proof that simple ingredients can create extraordinary flavors.