Uzbek Plov (Lamb and Rice Pilaf) Recipe - Allrecipes.com
Uzbek Plov (Lamb and Rice Pilaf) Recipe
  • READY IN 2 hr

Uzbek Plov (Lamb and Rice Pilaf)

Recipe by  

"After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    1 hr 40 mins
  • READY IN

    2 hrs

Directions

  1. Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
  2. Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
  3. Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
May 24, 2012

Very close to the true uzbek recipe (I'm originally from Uzbekistan). Agree with previous reviewers abour julienned carrots. Another thing we do differently: put raw garlic on top the rice (squeeze it in the rice in the center) before covering everything with water. Pour water over a tablespoon or wooden spatula to ensure even distribution over rice (to avoid making large holes in the rice). Cover, and when it starts boiling remove the cover to let water evaporate. Then cover again until rice is ready. Cook on slow heat. Also, we use round rice rather than long rice but in any case avoid sticky rice. The main key to the true uzbek plov: spices. In addition to what you already mention you need turmerick (it gives plov its golden colour), carum seeds (or caraway seeds), cumin can be used regular and black cumin for more flavor, some use paprika. Comment to other reviews: Cranberries is a poor substitute to barberries - you need something very sour. There is no butter in the plov. Serve with shikarop: a salad with finally sliced (almost shredded) tomatos, shredded sweet onions, oil, salt, pepper, cilantro, and paprika. Enjoy!

 
Most Helpful Critical Review
Feb 10, 2014

following this recipe exactly for cooking times and so forth, everything was burned and unedible. Very disappointed. Lamb is not cheap either.

 
Mar 28, 2011

I was born in Uzbekistan and my family has been making this dish for as long as I can remember, the only thing we do diffently is we cut the carrots in thick julienne not grate the carrots

 
Apr 23, 2011

I made the Lamb and Rice. The most difficult part was trying to find barberries. I used dried cranberries instead. The dish is OUTSTANDING. It took time, but was worth it. thanks, Sarah

 
Apr 23, 2011

I happened upon this from the front page and what you're probably missing is fenugreek seasoning, you add this after you add the water to the rice right on top. Also, the carrots traditionally are julienned not grated.

 
Oct 03, 2011

So to make this more authentic use broth instead of water (beef or chicken). It gives the rice a richer flavor. Also, I add a little butter right before I throw in the rice. It really improves the flavor. this is a classically rich dish, so the flavor of butter takes it a long way. I thinly slice my carrots... this is the traditional way and does a lot for the texture. If you don't like lamb cut up chuck roast will do, or any marbelized meat.

 
Mar 04, 2011

I loved it! Very good! At first I was scared that there were a lot of onions and carrots, but it turned out very good. It tastes really good, and really easy to make. Amazing! <3

 
Feb 28, 2011

Very authentic,you can also try bone in peaces of lamb, that is sold in Costco. Bone will give much flavor to rice. Uzbek eat plov without utensils meat on the bone less messy this way.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 497 kcal
  • 25%
  • Carbohydrates
  • 56.2 g
  • 18%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 1808 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Lamb & Rice Stuffed Cabbage Rolls

See how to make sensational lamb-stuffed cabbage rolls.

How to Make Classic Rice Pilaf

Never make sticky, mushy rice again!

Sarah's Rice Pilaf

Orzo pasta and rice are cooked with butter, onion, garlic, and broth.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States