Traditional Uzbek Plov
Experience the rich, comforting flavors of Central Asia with this Traditional Uzbek Plov, a one-pot masterpiece that's as delicious as it is culturally iconic. Perfectly seared pieces of tender lamb shoulder are accompanied by sweet, golden carrots, caramelized onions, and fragrant whole spices like cumin and coriander. Long-grain rice is cooked to perfection in the same pot, soaking up the aromatic juices for a deeply satisfying meal. The optional addition of tart barberries adds a delightful burst of tang, while a whole bulb of garlic infuses the dish with irresistible savory undertones. This hearty and authentic Uzbek pilaf is slow-simmered to absorb every layer of flavor, making it ideal for family gatherings or any occasion that calls for a warm, communal feast. Serve it with a fresh salad or pickled vegetables for an unforgettable meal that transports you straight to the heart of Uzbekistan.
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Recipe Information
Ingredients
- 3 cups long-grain rice
- 2 pounds lamb shoulder, boneless
- 3 large carrots
- 2 medium onion
- 1 whole bulb garlic
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 2 tablespoons barberries (optional)
- 0.5 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 cups water
Instructions
Rinse the rice in a fine mesh sieve under cold running water until the water runs clear. Set aside to drain.
Cut the lamb shoulder into 1.5-inch cubes. Set aside.
Peel and slice the carrots into thin strips. Dice the onions. Set both aside.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the lamb cubes to the pot and sear until all sides are browned, about 6-8 minutes.
Remove the lamb from the pot and set aside. Add the diced onions to the same pot and cook until they are soft and translucent, about 5 minutes.
Stir in the carrot strips and continue cooking for another 3-4 minutes.
Return the lamb to the pot. Add the cumin seeds, coriander seeds, and barberries (if using). Season with salt and black pepper, stirring well to combine.
Peel the outer layer of the garlic bulb, leaving the whole bulb intact. Nestle the garlic bulb into the center of the lamb and vegetable mixture.
Spread the rinsed rice evenly over the meat and vegetable mixture without stirring.
Carefully pour the water over the rice, ensuring the rice is fully submerged.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer gently for 45-60 minutes, or until the rice is tender and the liquid has been absorbed.
Once cooked, remove from heat and let sit, covered, for an additional 10 minutes to allow the flavors to meld.
To serve, gently fluff the rice with a fork, remove the garlic bulb, and scatter the plov onto a large serving platter. Arrange the pieces of lamb on top.
Serve warm, accompanied by a fresh salad or pickled vegetables if desired.
Nutrition Facts
Calories |
4688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.7 g | 400% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 4817 mg | 209% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 30.9 g | ||
| Protein | 239.4 g | 479% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 654 mg | 50% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4064 mg | 86% | |
*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.
