Osh Plov Uzbek Central Asian Rice
Dive into the heart of Central Asia with Osh Plov, a beloved Uzbek rice dish bursting with rich flavors and cultural heritage. This one-pot masterpiece pairs tender, spiced lamb with fluffy basmati rice, sweet julienned carrots, and whole garlic bulbs for a truly aromatic experience. Infused with cumin, coriander, and a touch of optional raisins, this plov achieves the perfect balance of savory and slightly sweet notes. Traditionally prepared in a heavy kazan pot, Osh Plov is simmered to perfection, allowing the bold spices and succulent lamb to meld beautifully with the rice. Ideal for gatherings, this iconic dish is served family-style on a large platter, creating a centerpiece that’s as visually stunning as it is delicious. Whether you’re savoring it as a comforting weeknight meal or showcasing it for a special occasion, this authentic recipe promises to transport your taste buds to the vibrant streets of Uzbekistan. Its hearty ingredients, traditional techniques, and satisfying flavors make it a staple of Central Asian cuisine.
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Recipe Information
Ingredients
- 500 grams long-grain rice (preferably basmati)
- 500 grams lamb (shoulder or leg, cubed)
- 2 medium onions, thinly sliced
- 4 medium carrots, julienned
- 120 milliliters vegetable oil (or lamb fat)
- 2 small whole garlic bulbs, unpeeled
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 50 grams raisins (optional)
- 750 milliliters water
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Thoroughly rinse the rice under cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes, then drain and set aside.
Heat the vegetable oil (or lamb fat) in a large, heavy-bottomed pot or kazan over medium-high heat. Add the lamb cubes and cook for 6-8 minutes, stirring occasionally, until browned on all sides.
Add the sliced onions to the pot and cook for 5-7 minutes, stirring frequently, until the onions are golden and caramelized.
Stir in the julienned carrots and cook for another 5 minutes until they soften slightly.
Season the mixture with cumin seeds, ground coriander, salt, and black pepper. Stir well to coat the meat and vegetables evenly with the spices.
Add the whole, unpeeled garlic bulbs to the pot, nestled among the meat and vegetables. Pour the measured water into the pot and bring it to a boil.
Reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes to allow the flavors to meld together.
Spread the drained rice evenly over the meat and vegetable layer without mixing. If using raisins, sprinkle them over the rice. Add just enough additional water to cover the rice by about 1 centimeter, if necessary.
Increase the heat to medium-high and bring the water to a gentle boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes without stirring, until the rice is fully cooked and the liquid is absorbed.
Turn off the heat and let the plov rest, covered, for 10-15 minutes before serving to allow the flavors to settle.
Gently fluff the rice with a fork and serve the Osh Plov on a large platter, arranging the meat, carrots, and garlic bulbs over the top for presentation.
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 52.0 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3460 mg | 74% | |
*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.
