Uzbek Plov (Pilaf) – An Authentic Recipe!

Let me share with you the culinary treasure of Uzbekistan, a dish that has been passed down through generations. The fragrant aroma, tender meat, and perfectly cooked rice will transport you to the heart of Central Asia.


The ingredients are simple, but the magic is in the technique: oil, onions, lamb or beef, carrots, rice, and a secret blend of spices that make this dish truly remarkable.


Start by heating oil in a large, heavy-bottomed pot over medium-high heat. Add finely sliced onions and cook them until they become golden brown and fragrant.

Now, it’s time to add your choice of meat, lamb or beef, cut into chunks. Cook until the meat is browned on all sides, sealing in those rich flavors.

While the meat is browning, peel and julienne the carrots. Once the meat is browned, add the carrots to the pot and sauté them until they soften.

Now comes the heart of Uzbek Plov – the rice. Gently layer it over the meat and vegetables. Don’t skimp on the rice; it’s the canvas for all the flavors.

Here’s the secret: a unique blend of spices. Traditional Uzbek spices include cumin, coriander, and a touch of paprika. Sprinkle them over the rice for that authentic taste.

Carefully pour in hot water until it covers the rice, but not too much. You don’t want to drown it. The water should just reach the level of the rice.

Reduce the heat to low, cover the pot, and let the magic happen. Allow it to simmer gently for about 30-40 minutes. During this time, the rice will absorb the flavors of the meat, spices, and vegetables.

Once the rice is tender and cooked, it’s time to serve. Fluff the plov with a fork, allowing the meat, vegetables, and rice to blend together.

Garnish your Uzbek Plov with fresh herbs, like cilantro or parsley, and you’re ready to savor this Central Asian delight.

This is more than just a meal; it’s a taste of tradition and culture from Uzbekistan. Enjoy your homemade Uzbek Plov, and revel in the rich tapestry of flavors you’ve created right in your own kitchen.

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