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This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instructions will help you cook it to perfection.
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4.59 from 36 votes

Uzbek Plov (Lamb Pilaf)

This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Uzbek
Keyword: uzbek plov recipe
Servings: 6 servings
Calories: 627kcal
Author: Tania Sheff

Ingredients

Instructions

  • Heat oil in the dutch oven, or kettle, on a very high flame and add the onions. Cook the onions, stirring occasionally for 5-7 minutes, and add the lamb.
  • Cook the lamb for 10 minutes and add the carrots. Keep cooking for 10 more minutes.
  • Add cumin, coriander, salt, pepper and 4 cups of water. Bring to a boil.
  • Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves, and then add it to the meat. Reduce heat to medium-low, cover with lid and cook for about 1 hour. Meanwhile, wash the rice thoroughly.
  • Taste the liquid for salt and adjust if necessary. Add the rice and spread it out evenly.
  • Add 3 cups of boiling water, reduce heat to low, cover the dutch oven with lid and cook for 25-30 minutes. At the end of cooking time, check if the water has been absorbed fully, and, if not, let it cook a little longer. Once ready, let it rest for 15 minutes before serving.

Video

Notes

[nutrition-label]

Nutrition

Calories: 627kcal | Carbohydrates: 26g | Protein: 31g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Cholesterol: 109mg | Sodium: 594mg | Potassium: 614mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12700IU | Vitamin C: 6.6mg | Calcium: 50mg | Iron: 3.2mg