How to make it

  • Rinse rice in cold water at least 7 times, pouring out all the water completely after each rinse; set aside
  • Boil water in a saucepan and add 2 tbsp salt to it; set aside
  • Cut up the lamb into 1 to 1-1/2 inch cubes.
  • Half and slice the onions 1/4 inch slices
  • Half lengthwise and slice or julienne the carrots
  • If you have fatty lamb pieces use those for melting out the fat, if not, use vegetable oil instead.
  • In a heavy bottom large pot or dutch oven heat the oil, or brown the fatty lamb pieces to get the fat out over high heat, until fat is smoky (but not burning)
  • Toss in all of the lamb and continue browning on all sides until pleasantly brown and stops sticking to the bottom.
  • You can either remove the meat now, or continue with the meat on the bottom.
  • Reduce heat to medium
  • Toss in onions and cook in fat until translucent, about 5-7 minutes, frequently stirring them
  • Toss in carrots, continue stirring
  • Add some of the remaining salt and half of the black pepper and paprika at this point
  • If you removed the meat earlier, now add it back and sprinkle some of the coriander and cumin over.
  • Stir for another 2-3 minutes
  • Fold out all the rice over the meat, onions and carrots, spread it evenly, don't stir
  • Make a hole in the rice with a handle of a wooden spoon, and pour the water through that hole slowly, taking care not to disturb the bottom ingredients.
  • Water should cover the rice by not more than 1/2 inch. Better under-water it than over-water.
  • Reserve the remaining water, if you have any.
  • Leave the heat at medium
  • Cover the pot tightly and let rice steam through for about 15 minutes without opening the pot
  • After 15 minutes toss in the remaining spices and salt. Cover again and keep steaming
  • Cut the top off the garlic head, slightly exposing the garlic cloves. You'll need to use some effort to do it.
  • Stick the garlic head (exposed side down) into the middle of the steaming plov, about 3/4 way and cover again.
  • Steam for another 10 minutes or so.
  • Check plov once in a while for doneness - the top grains should be slightly firm, and the bottom ones - well done, but not mushy.
  • All water should evaporate, but not burn.
  • If you feel your plov is not done yet, but water is gone, make holes in the plov with the handle of the wooden spoon - all the way through to the bottom, and pour remaining salty water into those holes. Don't abuse this technique, because it's very easy to overcook the plov this way. Use very little water at a time.
  • -
  • Remove from heat and stir with wooden spoon, bringing the bottom ingredients up to the surface.
  • Rice should be slightly sticky, but all grains should easily separate and not be easily mashed with a spoon. Meat should be tender and juicy, and vegetables should be all very tender.
  • -
  • Enjoy plov with pomegranate salad, if you are up for it

Reviews & Comments 1

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    " It was excellent "
    tgdc02 ate it and said...
    Absolutely fantastic! Thank you for posting this receipe. I, myself, am Russian American and know very well what Uzbeki plov is but did not know the receipe and this came out perfect. Now instead of going to an Uzbeki restaurant for plov we can make it at home. Thanks!
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  • kolaylezzet 8 years ago
    Thanks for this recipe. But, I think carrots must be less.
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    " It was excellent "
    k2legacy ate it and said...
    Just made this using beef & pork loin and basmati rice. I was happy the recipe called for tarragon, because I have some and not many dishes require it. Came out great! Very good instructions, too, thank you!
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    " It was excellent "
    ais85 ate it and said...
    This looks great and sooo sophisticated. I cook plov from simpler ingredients, in fact, I only use four: beef, rice, onions, and carrots. Well, and water of course. I heat "kazan" or a dutch oven (or if you have neither, regular deep roast pan will do). I pour about 1.5 cups of oil and let it sit there for a minute or less. I add about one pound of cubed (like for beef stew) beef and fry it until the juices from meat evaporate. I then add one medium sized onion (sliced) and fry everything for another 5-7 minutes, or until the onions turn light brown. Next go shredded carrots (I buy pre-shredded in store) and fry for 5-7 minutes more or until carrots become soft. I then add salt (about one teaspoon) and 5 cups of water. I bring everything to boil, reduce heat to low, close the lid (only by half) and let it simmer for 15-20 minutes. Before adding rice make sure to taste the broth for saltiness. The broth should be a little saltier than you are used to. Then add 2 cups of rice and turn the heat on high. Wait until the water evaporates, but not completely, there should be a tiny bit left on top, but the rice should stand out. Then bring the neat to the minimum, as minimum as you can get. Stick one or two heads of garlic right into rice, so it is kind of buried in it, and close lid tightly. Preferably, put towels on top of the lid, so the heat stays in. After about 35-40 minutes check on your rice. It should be ready. Mix everything throughly and close lid again, and let is stand for about 5-10 minutes. Then turn off the heat. If you'd like, you can serve plov with sliced shallots on top. You can also prepare shakarap, which is a very simple salad from tomatoes, onions and salt. Slice tomatoes and onions very thinly, add salt to taste and mix everything well. Enjoy!
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    " It was excellent "
    Ceca ate it and said...
    It was great!! Really authentic. My mother is from Uzbekistan, so I had this dish many times with my relatives. However, my mom never makes it, so I didn't have a recipe. This one worked from the first time and it felt authentic. Thanks for sharing.
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