Uzbek Plov
Uzbekistan's national dish, cooked in a kazan for weddings and holidays — lamb, carrots cut into thick matchsticks and whole heads of garlic steamed with rice and cumin until every grain is glossy and separate.
Ingredients
Ingredients
- 800 g boneless lamb shoulder, cut into 4 cm pieces
- 150 ml sunflower oil
- 2 large onions, sliced into half-moons
- 800 g carrots, cut into thick matchsticks
- 2 whole garlic heads
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1 dried red chilli
- 1 tbsp salt
- 500 g long-grain rice
- 750 ml hot water
Nutrition (estimated)
high confidenceRecipe total: 5983 kcal · P 248.7g · C 510.5g · F 325.4g
Estimated from 11 of 11 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Rinse the rice in several changes of water until it runs clear, then leave it to soak in warm water with 1 tsp of the salt for 1 hour.
- 2Heat the oil in a heavy, wide pot or kazan over high heat until shimmering and brown the lamb for 8–10 minutes, until well coloured.
- 3Add the onions and fry for 8 minutes until golden, then spread the carrots over the top and leave them for 3 minutes before stirring; cook for 10 minutes more, until softened.
- 4Add the cumin, rubbing it between your palms, the ground coriander, 1 tsp of the salt and the hot water. Bury the garlic heads and chilli in the middle, bring to the boil and simmer gently for 40 minutes; this broth, the zirvak, is the base of the plov.
- 5Drain the rice and spread it evenly over the zirvak without stirring. If needed, add a little more boiling water so the liquid covers the rice by 1.5 cm, and season it with the remaining salt.
- 6Cook on high heat, uncovered, for about 10 minutes, until the water has sunk below the surface of the rice.
- 7Gather the rice into a dome, poke 6–7 holes to the bottom with the handle of a wooden spoon, cover tightly and cook on the lowest heat for 25 minutes.
- 8Turn off the heat and rest for 10 minutes. Lift out the garlic, gently mix the rice with the carrots and meat, pile it on a platter and set the meat and garlic heads on top.
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Questions and answers
How long does Uzbek Plov take to make?
About 120 minutes: 20 min prep and 100 min cooking.
What ingredients do you need for Uzbek Plov?
11 ingredients: boneless lamb shoulder, sunflower oil, onions, carrots, whole garlic heads, cumin seeds, ground coriander, dried red chilli, salt, long-grain rice, hot water.
How many servings does this Uzbek Plov recipe make?
6 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Uzbek Plov?
About 997 kcal, with 41.5 g protein, 85.1 g carbohydrate and 54.2 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Uzbek Plov recipe suit?
It is gluten-free and dairy-free.
What cuisine is Uzbek Plov?
Uzbek Plov comes from Uzbek cuisine.
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