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Uzbek lamb plov

Uzbek lamb plov is a rice dish cooked in one pot with lamb, carrots, chickpeas and a whole head of garlic. It serves 4, takes 90 minutes, rates medium difficulty, and costs about €3.80 per serving. The key to success is a single rule, never stir the rice once it's spread over the meat.

Tonight, Samarkand style plov, rice cooked in the pot with lamb, carrots and a whole head of garlic.

Uzbek lamb plov
Total time
1 h 30
Difficulty
Medium
Cost per person
€3.80
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Plov is Uzbekistan's national dish, rice that steams in layers above the lamb and vegetables, never stirred while it cooks. The result is grains that stay separate, soaked in the meat's juices and scented with cumin. Carrot sticks add a quiet sweetness, raisins bring a touch of sugar, and a whole head of garlic flavors the whole pot without any sharp bite.

This is a Sunday dish, or a cold weeknight one, the kind you set down in the middle of the table straight from the pot. It takes some attention but no complicated technique, and easily feeds four people for under four euros each. It's best shared with friends or adults rather than young kids, since the cumin and whole garlic can be a bit much for little ones.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 600 g

Pantry

  • Parboiled long grain riceoften in the pantry 350 g
  • Canned chickpeasoften in the pantry 240 g
  • Cumin seedsoften in the pantry 2 tsp
  • Raisins 50 g
  • Oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 5
  • Onions 2
  • Garlic 1

The step by step recipe

  1. Cut the lamb into large chunks and brown it in hot oil in a large pot, together with the sliced onions. 15 min

    Brown the lamb generously, this step makes all the difference in flavor.

  2. Add the carrot sticks, cumin, salt and pepper, then cover with a glass of water and let simmer. 25 min

    Cut the carrots into thick sticks so they don't dissolve into the rice.

  3. Rinse the rice in cold water, then spread it in an even layer over the meat without mixing, along with the chickpeas and raisins.

    This no stirring step is the real secret of plov.

  4. Pour in boiling water to 2 cm above the rice, push the whole head of garlic into the center, and cook over high heat until the liquid is absorbed. 10 min

    Once the water disappears, cover and lower the heat to minimum.

  5. Let it cook covered over very low heat, then gently mix and serve with the garlic cloves squeezed over. 20 min

    Wrap the lid in a kitchen towel, the steam stays trapped in the pot.

Our tips to get it right

  • Pick parboiled long grain rice rather than round rice, it stays firm and won't clump during the steaming stage.
  • Keep a well colored broth at the bottom of the pot before adding the rice, that's what flavors every grain once it's absorbed.
  • If the rice isn't tender by the end, add a splash of hot water and cook a few more minutes covered instead of stirring.

The variations

  • Swap the lamb shoulder for beef shoulder, the plov stays just as satisfying with a milder flavor.
  • For a vegetarian version, skip the meat and double the chickpeas, sautéing the onions and carrots in oil before adding the rice.
  • For a faster version, use quick cooking rice and cut the vegetable simmering time down to 15 minutes.

What to serve it with

  • A tomato and red onion salad
  • Plain yogurt or fresh cheese
  • Black tea or a hot herbal drink

Storage

Plov keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, in individual portions. Reheat it in a pan with a splash of water to bring back the rice's texture.

Questions about this dish

Why shouldn't you stir the rice while it cooks?

The rice steams while resting on top of the meat and vegetables, without ever being mixed in. If you stir it, the grains break apart and turn sticky instead of staying whole.

Can you use a different meat instead of lamb?

Yes, beef works well and still makes a flavorful plov. Avoid very lean cuts, plov needs a little fat to season the rice properly.

Can you make plov ahead of time?

You can cook the meat and vegetable base the day before, then add the rice and finish cooking just before serving. This keeps the rice from turning mushy when reheated.

Why add a whole head of garlic to the pot?

A whole head of garlic gently flavors the rice without making it sharp. Once cooked, the cloves turn soft and can easily be squeezed over the dish before serving.

How long does it take to make an Uzbek lamb plov?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Uzbek lamb plov?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Uzbek lamb plov cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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