Traditional Uzbek Plov

Transport your taste buds to Central Asia with Traditional Uzbek Plov, a hearty and aromatic one-pot dish that embodies the soul of Uzbekistan's culinary heritage. This timeless recipe features tender cubes of seared lamb, sweet caramelized carrots, and golden onions simmered with fragrant spices like cumin and coriander. The dish is completed with fluffy, perfectly cooked long-grain rice, layered to absorb every bit of flavor, and a whole bulb of garlic nestled at its heart for an earthy depth. Optional barberries add a surprising burst of tartness, elevating this classic to new heights. Perfect for sharing, this comforting meal is served on a large platter, making it an ideal centerpiece for gatherings. Pair it with a crisp salad or tangy pickled vegetables for a truly authentic experience. Whether you're searching for a satisfying main course or a taste of Uzbekistan's rich traditions, this recipe is a must-try!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

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

Directions

Step 1

Rinse the rice in a fine mesh sieve under cold running water until the water runs clear. Set aside to drain.

Step 2

Cut the lamb shoulder into 1.5-inch cubes. Set aside.

Step 3

Peel and slice the carrots into thin strips. Dice the onions. Set both aside.

Step 4

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Step 5

Add the lamb cubes to the pot and sear until all sides are browned, about 6-8 minutes.

Step 6

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.

Step 7

Stir in the carrot strips and continue cooking for another 3-4 minutes.

Step 8

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.

Step 9

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.

Step 10

Spread the rinsed rice evenly over the meat and vegetable mixture without stirring.

Step 11

Carefully pour the water over the rice, ensuring the rice is fully submerged.

Step 12

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.

Step 13

Once cooked, remove from heat and let sit, covered, for an additional 10 minutes to allow the flavors to meld.

Step 14

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.

Step 15

Serve warm, accompanied by a fresh salad or pickled vegetables if desired.

Nutrition Facts

Serving size	2086.6 grams (2086.6g)

Amount per serving	% Daily Value*
Calories	3623

Total Fat 199.70g	256%
Saturated Fat 59.60g	298%
Polyunsaturated Fat 57.30g
Cholesterol 485mg	162%
Sodium 5280mg	230%
Total Carbohydrate 303.60g	110%
Dietary Fiber 21.30g	76%
Total Sugars 26.30g
Protein 165.90g	332%

Vitamin D 0IU	0%
Calcium 461mg	35%
Iron 21mg	118%
Potassium 3760mg	80%

*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.

Source of Calories

Fat: 48.9%

Protein: 18.1%

Carbs: 33.0%