Description
Classic Uzbek Plov is a beloved one-pot dish from Central Asia. It brings together tender pieces of lamb, long-grain basmati rice, and fragrant spices like cumin and coriander. Carrots, onions, garlic, and dried barberries add richness, sweetness, and a touch of tartness. This hearty and flavorful meal is perfect for gatherings or a comforting family dinner.
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
Instructions
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Soak the rice: Place the basmati rice in warm water and soak for 30 minutes. Drain and set aside.
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Brown the lamb: Heat oil in a large heavy-bottomed pot over high heat. Add the lamb and cook for about 10 minutes, turning occasionally to brown all sides.
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Cook the onions: Add the sliced onions and cook until they soften and brown, about 7–10 minutes.
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Add carrots: Stir in the julienned carrots and cook for another 10 minutes until softened.
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Season: Stir in cumin seeds, coriander seeds, dried barberries, and whole peppercorns. Nestle the whole garlic heads into the mixture.
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Simmer: Pour in 2 cups of water. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes.
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Add rice: Spread the drained rice evenly over the meat and vegetables. Do not stir.
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Add more water: Pour 3 cups of boiling water over the rice, ensuring it covers the rice by about ¾ inch.
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Season with salt: Sprinkle the salt evenly over the top.
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Cook the rice: Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is fully absorbed, about 25–30 minutes.
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Rest: Let the plov rest, covered, for 15 minutes.
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Serve: Fluff gently with a fork and serve with the garlic heads placed on top.
Notes
- Use a heavy Dutch oven for best results.
- Don’t stir the rice after layering—this preserves the texture and flavor of each layer.
- Rinse the rice well before soaking to remove excess starch and get fluffier grains.
- Chickpeas can be added for extra protein.
- Substitute dried cranberries or raisins if you can’t find barberries.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Uzbek
