Dairy-Free Traditional Uzbek Plov
Experience the rich flavors of Central Asia with this Dairy-Free Traditional Uzbek Plov, a hearty and aromatic one-pot meal that is perfect for family dinners or gatherings. This dairy-free version of the classic Uzbek dish combines tender, seared lamb, golden caramelized onions, and sweet carrots, all simmered with a fragrant medley of spices—cumin, smoked paprika, coriander, and turmeric—for layers of depth and warmth. Long-grain basmati rice is gently steamed atop the savory mixture, absorbing every bit of the flavorful broth. Optional ingredients like raisins and chickpeas add delightful touches of sweetness and texture. With minimal prep and straightforward techniques, this recipe delivers authentic, comforting flavors with every bite. Perfect for those who love global cuisine or are seeking dairy-free dinner options, this dish is as satisfying as it is easy to make.
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Recipe Information
Ingredients
- 2 cups long-grain basmati rice
- 1 pound lamb (boneless, shoulder or leg)
- 2 medium yellow onion
- 3 large carrots
- 6 whole garlic cloves
- 0.25 cup vegetable oil
- 1 tablespoon cumin seeds
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3.5 cups water
- 0.5 cup raisins (optional)
- 1 cup chickpeas (cooked or canned, optional)
Instructions
Rinse the basmati rice under cold running water until the water runs clear, then soak in cold water for 30 minutes. Drain and set aside.
Cut the lamb into bite-sized pieces, trimming away excess fat. Thinly slice the onions and julienne the carrots.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
Add the lamb pieces to the pot and sear until browned on all sides. Remove the lamb and set aside.
In the same pot, add the sliced onions and cook until golden brown and caramelized, about 8 minutes.
Stir in the julienned carrots and cook for another 5 minutes until slightly softened.
Return the lamb to the pot and sprinkle in the cumin seeds, smoked paprika, ground coriander, turmeric, salt, and black pepper. Stir to coat evenly.
Nestle the whole garlic cloves into the mixture and pour in the water. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes to develop the flavors.
Gently spread the soaked and drained rice over the lamb and vegetable mixture without stirring. Sprinkle raisins and chickpeas (if using) over the top.
Carefully pour enough boiling water over the rice to just cover it (about 3 cups), then increase the heat to medium-high and cook uncovered until most of the liquid has evaporated, about 10 minutes.
Reduce the heat to low, cover the pot tightly with a lid, and let the plov steam for 20-25 minutes. Do not uncover during this time.
Turn off the heat and allow the pot to rest, covered, for another 10 minutes.
Before serving, gently fluff the rice with a fork while mixing it with the lamb and vegetables. Serve hot and enjoy your dairy-free traditional Uzbek plov!
Nutrition Facts
Calories |
3919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 5610 mg | 244% | |
| Total Carbohydrate | 493.3 g | 179% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 82.0 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 4231 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
