This masterclass Uzbek plov recipe replicates Tashkent’s legendary rice pilaf—fragrant basmati layered with fall-apart lamb, caramelized carrots, and that coveted golden crust (qazmaq). Learn the kazan pot technique, the secret cumin-to-barberry ratio, and why fat distribution separates good plov from great plov. Serve with achichuk salad for a Silk Road feast!
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Ingredients:
- 1.5 lbs (approx. 700g) lamb shoulder or shank, cut into 1-1.5-inch pieces
- 2 large yellow onions, thinly sliced
- 3 large carrots, peeled and cut into matchsticks (julienne)
- 1 cup vegetable oil (preferably cottonseed or sunflower oil)
- 2 cups long-grain rice (such as basmati or devzira if available), rinsed thoroughly until water runs clear
- 1 head of garlic, unpeeled, outer layers removed
- 1 cup raisins
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds, lightly crushed
- 1/2 teaspoon turmeric powder
- Salt, to taste
- Black pepper, to taste
- Hot water or lamb broth
Equipment:
- Large heavy-bottomed pot or kazan (cast iron pot) with a tight-fitting lid
Instructions:
Step 1: Prepare the Lamb and Vegetables
I will generate an image showing the raw ingredients prepared: diced lamb, sliced onions, matchstick carrots, rinsed rice in a bowl, a whole head of garlic, and raisins in separate bowls.
Step 2: Heat the Oil and Sear the Lamb
I will generate an image showing oil shimmering in a large pot and pieces of lamb being seared until browned on all sides.
Step 3: Sauté the Onions
I will generate an image showing the browned lamb removed from the pot, and sliced onions being sautéed in the same oil until they become translucent and lightly golden.
Step 4: Add the Carrots
I will generate an image showing the sautéed onions with the matchstick carrots being added to the pot and stirred together.
Step 5: Return the Lamb and Add Spices
I will generate an image showing the browned lamb being returned to the pot with the onions and carrots, and the cumin seeds, coriander seeds, turmeric powder, salt, and pepper being sprinkled over the mixture.
Step 6: Add Water and Garlic (Zirvak)
I will generate an image showing hot water or broth being poured into the pot to cover the lamb and vegetables, with the whole head of garlic placed in the center. The mixture is simmering. This stage is called “zirvak”.
Step 7: Add the Raisins and Simmer
I will generate an image showing the raisins scattered over the simmering “zirvak” in the pot.
Step 8: Add the Rice
I will generate an image showing the rinsed rice being carefully spooned over the “zirvak” to create an even layer. Avoid stirring at this stage.
Step 9: Add More Water
I will generate an image showing more hot water or broth being gently poured over the rice until it is about 1/2 to 1 inch above the rice level.
Step 10: Cook the Rice
I will generate an image showing the pot with the rice and “zirvak” boiling uncovered until most of the liquid has been absorbed by the rice and the surface is just slightly wet.
Step 11: Steam the Plov
I will generate an image showing the pot covered with a tight-fitting lid, with the heat turned down to the lowest setting, allowing the plov to steam for 20-25 minutes.
Step 12: Serve
I will generate an image showing the cooked Uzbek Plov being gently fluffed with a spoon, with the head of garlic removed and placed on top, ready to be served on a large platter.
Enjoy your delicious Uzbek Plov! Traditionally, it is served on a large communal platter and eaten with hands. You can also serve it with a side salad of sliced tomatoes and onions dressed with vinegar.
💡 Pro Tips from Uzbek Masters
✔ No kazan? Use a heavy Dutch oven or cast-iron pot
✔ Golden crust secret: Let bottom layer crisp (this is called “qazmaq”)
✔ Vegetarian version: Use chickpeas + smoked paprika
🍽️ Traditional Serving Style
- Mound on a large platter with meat on top
- Garnish with barberries and fresh herbs
- Accompany with:
- Achichuk salad (tomato-onion)
- Green tea in piala bowls
🌡️ Storage
- Fridge: Up to 5 days (flavor improves)
- Freeze: 3 months (reheat with a sprinkle of water)
📊 Nutrition (Per Serving)
Calories: 680 | Protein: 32g | Carbs: 75g
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