Uzbek Plov – Lamb Pilaf with Carrots and Cumin

Ingredients:

Preparation mode:

👉 Plov (also called osh or palov) is the national dish of Uzbekistan and the heart of every celebration – so important that in 2016 UNESCO added Uzbek palov culture and tradition to its list of intangible cultural heritage. Pieces of lamb are fried in a heavy pot with onions and sweet carrots to make a rich base called zirvak, then long-grain rice is steamed on top with whole garlic heads and cumin until every grain is separate, glossy and full of flavour.

How to Make Uzbek Plov

1. Soak the rice. Rinse the rice in several changes of water until it runs clear, then cover with warm salted water and soak for 30–60 minutes.
2. Fry the meat. Heat the oil in a kazan or heavy cast-iron pot over high heat until very hot. Add the lamb and fry for 8–10 minutes, turning, until well browned on all sides.
3. Add the onions. Add the onions and fry for 5–7 minutes until golden, stirring often.
4. Add the carrots. Spread the carrots on top and leave them for 2 minutes, then stir and fry for another 5–6 minutes until they soften.
5. Make the zirvak. Add the cumin, coriander, barberries, chili and 2 teaspoons salt. Pour in enough boiling water to just cover, bring to the boil, then lower the heat and simmer uncovered for 30–40 minutes until the meat is tender.
6. Add the rice. Taste the liquid – it should be slightly too salty, as the rice will absorb it. Drain the rice and spread it evenly over the zirvak without stirring. Gently pour in boiling water through a slotted spoon until it covers the rice by about 1.5 cm.
7. Cook uncovered. Cook on high heat until the water on top has been absorbed. Push the garlic heads into the rice.
8. Steam. Gather the rice into a dome, poke 5–6 holes in it with the handle of a spoon, cover tightly and cook on the lowest heat for 20–25 minutes.
9. Serve. Gently mix the rice, then spoon it onto a large platter with the carrots and lamb on top and the garlic heads on the side. Serve with a fresh tomato and onion salad (achichuk) and green tea.

Tips for the Best Uzbek Plov

• Do not stir after adding the rice – stirring makes plov mushy.
• A good zirvak should be slightly over-salted; the rice takes it all.
• Yellow carrots are traditional in Uzbekistan and give a sweeter, milder flavour.

FAQ

What is the difference between plov and pilaf?
They are the same family of dishes. Uzbek plov is cooked with a separate meat-and-carrot base (zirvak) and the rice is steamed on top without stirring.

Can I make plov with beef or chicken?
Yes – beef is very common; chicken plov is lighter and needs only 15–20 minutes of zirvak cooking.

Why is my plov sticky?
The rice was not rinsed well, was stirred, or there was too much water. Rinse until clear and add water only 1.5 cm above the rice.

👉 More rice dishes: Azerbaijani shah plov and Middle Eastern mujadara.

Footnotes:

Traditional pot: Uzbek cooks use a heavy cast-iron kazan. At home a cast-iron Dutch oven or any heavy pot with a tight lid works very well.
Variations: add a handful of soaked chickpeas, raisins or barberries to the zirvak, or use beef instead of lamb.