Uzbek Plov Recipe

Elena Butuc

A beloved dish across Central Asia, especially in Uzbekistan, Plov is both a staple and a festive dish. There are many variations, but after learning this basic recipe, I've made it consistently for a year, finding the pilaf so delicious it seems like I can't stop eating it.

Don't hesitate to try this recipe; it's quite straightforward, although it takes some time to cook thoroughly—well worth the wait.

Traditionally, the meat used is a mix of beef and lamb; however, I use veal, though you can substitute with pork or chicken.

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Ingredients

Metric US

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Veal meat

500 g

or a mixture of lamb and veal, or just lamb

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Carrots

2 pieces

larger carrots

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Yellow onion

2 pieces

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Short grain rice

1 cup

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Sunflower oil

100 ml

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Garlic cloves

5 pieces

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Laurel leaves

2 pieces

optionally add paprika and a traditional plov spice - barbaris - unavailable locally, so optional to skip

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Salt and pepper

1 tbsp

to taste

Step by step

Step 1

Prepare all the ingredients, wash and clean the vegetables and the meat.

Step 2

Then cut them all:

- julienne the carrots and onions;

- dice the meat into medium-sized pieces.

Step 3

Heat the sunflower oil in a pot, add the onions, and stir periodically until they begin to brown.

Step 4

Next, add the meat, mix well, and let it cook with the onions for about 10 minutes.

Step 5

Add the carrots, stirring occasionally, and let them cook for another 10 minutes.

Step 6

Pour in 2 cups of water, mix, and bring to a boil.

Step 7

When boiling, add salt, pepper, and remaining spices.

Lower the heat and simmer with the lid on for at least an hour, or until the meat is tender.

The black beans in the picture are barbaris, brought by an acquaintance from the source.

But often I make it without it; it is not essential.

Step 8

As the meat cooks, prepare the rice by washing it in 7-8 changes of water until it runs clear. Then soak it for about an hour.

Step 9

Once the meat is cooked, drain the rice and add it to the pot on top—avoid mixing. Ensure the water covers the rice by about 1 cm, with vegetables and meat beneath.