Plov

Name: Plov
Prep time: 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 600 g lamb shoulder or beef chuck with some fat, cut into 3 cm cubes; 100 g lamb-tail fat (kurdyuk) for authentic flavour — OR 150 ml neutral sunflower oil as a substitute; 500 g devzira or long-grain basmati rice; 500 g yellow carrots (or 600 g orange carrots), cut into julienne matchsticks 0.5 × 0.5 × 5 cm — do NOT grate; 2 large yellow onions (~300 g), thinly sliced; 2 whole heads of garlic (papery outer skins removed but heads intact); 1 tbsp whole cumin seeds (not ground); 1 tbsp dried barberries (zira/barbaris) — optional but traditional; 0.5 tsp ground turmeric (for colour); 1 dried whole hot red chili (optional); 1 tsp ground black pepper; 1.5 tbsp fine salt + extra to season; 1.2 L boiling water (reserve); 100 g chickpeas, soaked overnight (optional, traditional Tashkent style); To serve: thinly sliced red onion with vinegar, achichuk tomato-cucumber salad, flatbread (non)

Uzbek plov is the king of Central Asian rice — a cast-iron cauldron in which lamb or beef is first fried in sheep tail fat (or vegetable oil), followed by julienned carrots and onion, then rice and water are added. Everything cooks uncovered until the water is absorbed, with whole garlic pushed into the rice. The aroma of caramelized carrot and spices (cumin, coriander) is unmistakable. Plov is served from a common cauldron onto a large platter, with tomato and onion salads alongside. Cooking plov is the domain of men in Uzbekistan. At weddings and solemn occasions, a master cook (oshpaz) may prepare one hundred kilograms at once for thousands of guests.

Total time1h 30m

Active time30m

Servings6

DifficultyEasy

Cost$$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

🕐

Slow simmered

Low and slow cooking

🍲

One-pot

Minimal washing up

⭐

Traditional recipe

Authentic taste

Ingredients 6 servings

600 g lamb shoulder or beef chuck with some fat, cut into 3 cm cubes
100 g lamb-tail fat (kurdyuk) for authentic flavour — OR 150 ml neutral sunflower oil as a substitute
500 g devzira or long-grain basmati rice
500 g yellow carrots (or 600 g orange carrots), cut into julienne matchsticks 0.5 × 0.5 × 5 cm — do NOT grate
2 large yellow onions (~300 g), thinly sliced
2 whole heads of garlic (papery outer skins removed but heads intact)
1 tbsp whole cumin seeds (not ground)
1 tbsp dried barberries (zira/barbaris) — optional but traditional
0.5 tsp ground turmeric (for colour)
1 dried whole hot red chili (optional)
1 tsp ground black pepper
1.5 tbsp fine salt + extra to season
1.2 L boiling water (reserve)
100 g chickpeas, soaked overnight (optional, traditional Tashkent style)
To serve: thinly sliced red onion with vinegar, achichuk tomato-cucumber salad, flatbread (non)

How to make it

1SOAK THE RICE: wash 500 g rice in cold water 4–5 times until the water runs clear, then soak it in warm salted water (1 tsp salt per litre) for 1 hour; this step is non-negotiable for plov — the grains stay separate and absorb the broth evenly; drain just before adding to the pot.
2RENDER THE FAT: in a heavy cast-iron kazan or Dutch oven over medium heat, melt 100 g lamb-tail fat until the cracklings are golden brown (about 8 minutes), then remove them with a slotted spoon; if using oil: heat 150 ml oil until it shimmers and faintly smokes (about 3 minutes at high heat) — essential to neutralize the raw taste.
3SEAR THE MEAT: raise heat to high and add 600 g cubed meat in a single layer to the hot fat; sear undisturbed 2–3 minutes per side, total 8–10 minutes, until deeply browned on all sides; lift the meat out to a plate.
4ONION + CARROT: in the remaining fat, add 300 g sliced onion and fry, stirring, 5–6 minutes until golden brown; return the meat and add 500 g julienned carrots in a single layer on top — do NOT stir for the first 5 minutes (this lets the carrots steam); then stir gently and cook another 8–10 minutes until the carrots are wilted, golden, and just starting to caramelize.
5ZIRVAK (BROTH BASE): pour in 1.2 L boiling water (it should cover the meat and carrots by 1 cm); add 1 tbsp cumin seeds (first rubbed briefly between your palms to release the oils), 1 tbsp barberries, 0.5 tsp turmeric, 1 dried chili, 1 tsp black pepper, 100 g chickpeas, 1.5 tbsp salt, and the 2 whole garlic heads pushed into the centre; bring to a boil, reduce heat to low and simmer uncovered 30 minutes — this is the zirvak; the broth must taste slightly over-seasoned; the rice will tame it.
6ADD THE RICE: drain the soaked rice carefully and spread it evenly over the zirvak (do not stir it in); the rice should just be submerged — if not, add boiling water carefully; raise heat to high and cook uncovered 10–12 minutes until the visible water has reduced to the surface of the rice (poke with a chopstick to check); tap the rice flat with a slotted spoon but never mix it with the meat layer below.
7COVER + STEAM: once the surface water has evaporated and small steam holes appear on the rice surface, mound the rice into a dome, poke 4–5 deep holes through to the bottom with the handle of a wooden spoon (for steam to escape), reduce heat to the lowest setting, cover the pot with a tight lid (place a clean kitchen towel under the lid to absorb condensation), and cook 25 minutes; then remove from heat and let rest, covered, 15 minutes — do not lift the lid.
8SERVE: uncover and lift out the garlic heads and chili; gently dig down with a spoon, lifting the rice and bringing the meat and carrots from the bottom to the top, mixing as you transfer to a large communal platter; arrange the meat and garlic on top in the centre, surrounded by rice; serve immediately with sliced red onion sprinkled with vinegar, fresh tomato salad, and flatbread on the side.