• 500 grams (1 lb) lamb or beef, cut into chunks
  • 2 cups long-grain rice
  • 2 large onions, thinly sliced
  • 4 medium-sized carrots, julienned
  • 4 cloves garlic, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper (optional, for added spice)
  • 4 cups beef or vegetable broth
  • 4 tablespoons vegetable oil
  • Salt to taste
  • Fresh cilantro or parsley for garnish (optional)


  1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
  2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  3. Add the meat chunks to the pot and cook until they are browned on all sides. Remove the meat from the pot and set it aside.
  4. In the same pot, add the sliced onions and cook until they become translucent and lightly golden.
  5. Add the minced garlic, cumin seeds, ground coriander, ground paprika, ground turmeric, ground black pepper, and ground cayenne pepper (if using). Stir well to combine and cook for a minute or two to release the flavors.
  6. Return the meat to the pot and add the julienned carrots. Stir and cook for a few minutes until the carrots start to soften.
  7. Pour in the beef or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the meat is tender.
  8. Remove the meat from the pot and set it aside. Keep the cooking liquid in the pot.
  9. Add the rinsed rice to the pot, spreading it evenly over the meat and vegetables. Gently press the rice into the liquid using the back of a spoon.
  10. Cover the pot and cook the rice over low heat for about 20-25 minutes, or until the rice is tender and has absorbed the liquid. Avoid stirring the rice during this process to prevent it from becoming sticky.
  11. Once the rice is cooked, fluff it with a fork and return the meat to the pot. Gently mix the rice and meat together.
  12. Taste the plov and season with salt as needed.
  13. Optional: If desired, garnish the plov with fresh cilantro or parsley before serving.
  14. Serve the Uzbek Plov hot as a main dish. It pairs well with a side of yogurt or a salad.

Enjoy this delicious and aromatic dish from Uzbekistan!



%d blogger hanno fatto clic su Mi Piace per questo: