Uzbek plov, also called osh, is a celebrated rice dish from Uzbekistan made with lamb, carrots, onions, cumin, and rice cooked in one pot. Family and regional versions vary, but this stovetop approach builds flavor in the pot before the rice steams on top, creating tender meat and distinct, aromatic grains.
Ingredients
- 3 cups (570 g) devzira rice, or medium-grain or long-grain rice as a substitute
- 2 lb (900 g) boneless lamb shoulder, cut into 1½-inch (4 cm) pieces
- ½ cup (120 ml) neutral oil, such as sunflower or canola oil
- 3 medium yellow onions (about 1 lb / 450 g), thinly sliced
- 1½ lb (680 g) carrots, peeled and cut into matchsticks about ¼ inch (6 mm) thick
- 1 tablespoon (9 g) cumin seeds, lightly crushed
- 2 teaspoons (12 g) fine salt, plus more to taste
- ½ teaspoon (1 g) freshly ground black pepper
- ½ teaspoon (1 g) ground coriander
- 4 cups (950 ml) hot water, plus up to 1 cup (240 ml) more if needed
- 1 head garlic (about 60 g), loose outer skin removed and the top trimmed to expose the cloves
- 1 small dried red chile, optional
- ½ cup (80 g) cooked chickpeas, drained, optional
- 1 tablespoon (8 g) dried barberries, optional
Instructions
- Rinse and soak the rice. Put the rice in a bowl and cover it with cool water. Swirl the grains with your hand, drain, and repeat until the water is mostly clear, usually four or five rinses. Cover the rice with fresh water and soak for 30 minutes while you prepare the other ingredients. Drain well just before using. Devzira rice is traditional and holds its shape particularly well; medium- or long-grain rice is a practical substitute, though the final texture may be a little softer or less chewy.
- Prepare the pot and lamb. Use a heavy Dutch oven or deep, sturdy pot with a tight-fitting lid, ideally 6 to 8 quarts (5.7 to 7.6 L). Set it over medium-high heat and add the oil. Heat for about 5 minutes until shimmering but not smoking. Pat the lamb dry, then add it in batches so the pieces brown rather than steam. Brown for about 12 minutes in total, turning the pieces as they color. Transfer the lamb to a plate if the pot is crowded; leave the oil and browned bits in the pot.
- Cook the onions and carrots. Add the sliced onions and cook for about 8 minutes, stirring often, until softened and golden at the edges. Add the carrots and cook for 12 minutes, stirring gently. They should soften and begin to caramelize without breaking into a mash. Return the lamb to the pot. Stir in the cumin, salt, pepper, and coriander, plus the chickpeas and barberries if using.
- Make the seasoned meat broth. Pour in 4 cups (950 ml) hot water. Add the whole garlic head and dried chile, if using, and press them gently into the liquid. Bring to a steady simmer, then lower the heat, cover, and simmer for 38 minutes. Check the largest lamb piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb. The simmer should also make shoulder pieces tender; if they are still firm, continue simmering and add a splash of hot water if the pot is getting dry.
- Layer the rice. Taste the broth and adjust the salt; it should taste a little more seasoned than you want the finished rice to be. Spread the drained rice in an even layer over the meat and vegetables. Do not stir it into the lamb. Pour hot water over the back of a spoon onto the rice, adding only enough to come about ½ inch (1 cm) above the grains. You may need some or all of the additional cup, depending on your rice and pot. Keep the garlic head nestled near the center.
- Cook the rice uncovered, then covered. Bring the liquid back to a lively simmer and cook uncovered for about 5 minutes, until the water level has dropped to around the surface of the rice. Make several narrow holes through the rice to the bottom of the pot with the handle of a wooden spoon so steam can escape. Reduce the heat to low, cover tightly, and cook for 25 minutes. Avoid stirring: stirring at this point can break the grains and make the rice gummy.
- Rest and serve. Turn off the heat and leave the covered pot undisturbed for 15 minutes. Remove the garlic head and chile. Taste a few grains; if the rice is still firm, add 2 tablespoons (30 ml) hot water, cover, and cook on low for 5 minutes, then rest again. To serve, gently lift and mix the rice with the carrots, then spoon it onto a large platter with the lamb arranged over or through it. Serve the garlic alongside so diners can squeeze out the softened cloves.
Tips
- Cut the carrots by hand. Matchsticks stay recognizable through cooking and give plov its characteristic sweet, tender vegetable layer. A grater makes much smaller pieces that can collapse into the rice.
- Keep the layers separate. Once the rice goes into the pot, do not stir it with the lamb or carrots until after the resting time. This helps the rice steam evenly and keeps its grains from turning pasty.
- Control the liquid carefully. Rice varieties and pots absorb water differently. Start with the amount needed to cover the grains by about ½ inch, and add more only if the rice remains hard and the pot is dry. Too much water is a common reason for soggy plov.
- Choose the right substitute. Devzira can be difficult to find outside Central Asian markets. Medium-grain rice or basmati works; rinse and soak either, but expect medium-grain rice to be softer and basmati to be lighter and more separate. Sunflower oil is traditional in many versions, while canola is a neutral, easy-to-find option.
Serving Suggestions
Bring the platter to the table while the rice is hot, with the browned lamb and strips of carrot visible on top. A simple salad of sliced tomatoes, cucumbers, onion, herbs, and a little salt provides a cool, crisp contrast to the rich rice. Offer sliced radishes, pickled vegetables, or a spoonful of plain yogurt on the side if you like. These accompaniments are optional; plov is substantial enough to serve on its own, and regional tables pair it in different ways.
For a shared meal, let guests take rice and lamb from the platter and offer the soft garlic cloves separately. A light tea after the meal is a familiar accompaniment in many Central Asian settings, but water or another simple drink works just as well. If serving a larger gathering, keep the plov covered until it reaches the table so the rice stays warm without drying out.
Variations
Use beef instead of lamb. Boneless beef chuck can replace the lamb in the same quantity. Cut it into similarly sized pieces and simmer until tender; the time may vary with the cut, so use tenderness as well as the clock to guide you. Whole cuts of beef also need to reach 145°F (63°C) with a 3-minute rest for the USDA FSIS safe minimum.
Make it without meat. For a vegetarian version, omit the lamb and use 2 tablespoons (30 ml) oil instead of ½ cup. Add 1½ cups (250 g) cooked chickpeas and 1 cup (150 g) chopped dried apricots or raisins with the carrots. Use 3 cups (710 ml) vegetable broth in place of the meat broth, then cook the rice by the same method, adding hot liquid as needed. The result is sweeter and lighter than lamb plov, rather than a close copy of it.
Adjust the aromatics. Barberries add a tart note, while chickpeas make the dish more filling; both are optional and can be left out. A pinch of saffron bloomed in 2 tablespoons (30 ml) hot water can add fragrance and color, though it is not necessary for this version. Keep the cumin prominent if you want the familiar plov flavor.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, dividing a large batch between shallow containers so it cools more quickly. Keep plov covered in the refrigerator for 3 to 4 days. For longer storage, freeze it in airtight containers for up to 2 months for best quality. Thaw frozen portions in the refrigerator before reheating when possible.
Reheat only the portion you plan to eat. Add a tablespoon or two of water, cover, and warm in a saucepan over low heat, stirring gently once the rice has softened. A microwave also works: cover the dish loosely, heat in short intervals, and stir between intervals for even warming. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
What rice is best for Uzbek plov?
Devzira, a firm rice commonly used for plov, is a great choice if you can find it. Medium-grain rice and basmati are practical alternatives. Rinse any type until the water is mostly clear and soak it for 30 minutes; then drain it thoroughly before layering it over the meat.
Can I make plov without a kazan?
Yes. A heavy Dutch oven or other thick-bottomed pot with a tight-fitting lid works well on a home stovetop. A thin pot can heat unevenly and scorch the rice, so use the lowest steady heat for the covered cooking stage and check that the base is not catching.
Why did my rice turn mushy?
Common causes are too much water, stirring after layering the rice, or cooking the covered stage for too long. Start with water just above the rice, keep the grains in a separate layer, and leave the lid on during the low simmer. If your rice is a softer variety, begin with less additional water.
Can I make Uzbek plov ahead?
It is best served soon after its 15-minute rest, when the rice is warm and the grains are distinct. You can chop the vegetables and lamb a day ahead and refrigerate them separately. Fully cooked plov can also be refrigerated and reheated safely, though the rice may be a little softer the next day.
Do I have to use barberries or chickpeas?
No. Both are optional additions, and the recipe works without either. Barberries bring tartness, while chickpeas add a tender, mild bite. If barberries are unavailable, simply omit them; dried cranberries are sweeter and change the flavor, so they are not an exact substitute.
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