Uzbek Plov (Lamb and Rice Pilaf)

Uzbek Plov (Lamb and Rice Pilaf)

20
SarahandtheCity 4

"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."
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Ingredients

2 h servings 497 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1808 mg
  • 72%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

20
  1. 25 Ratings

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Most helpful positive review

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 (sque...

Most helpful critical review

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

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 (sque...

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

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

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 a...

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 ...

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.

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

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

I used beef, since it was the only meat I had at the time, as well as generous amount of olive oil. I also used pre-mixed spices for plov that I bought in a Russian store. BTW, you can find drie...