Lamb Plov Recipe - A Taste of Uzbekistan

Ultra Rich and decadent Uzbek Plov, a central asian favorite for any event.

Click here for video recipe and story on Instagram

"Culture is the mirror of a nation's soul, reflecting its history, values, and aspirations." - Islam Karimov

The food of the Uzbek's can be found all over central Asia, Russia and now the world and their famous Uzbekistan plov has been filling the bellies of weary travelers for a millenia. Each city in this central Asian country prides themselves on their own iteration, but I've taken the best of what I've found in the old country. and made it into a simple recipe for you to follow.

In the heart of the ancient Silk Road, where cultures converged, emerged Uzbek Plov, a dish steeped in history. Nomads, traders, and explorers gathered around campfires, sharing tales and sustenance. This dish's origin can be traced back to these crossroads of cultures.

Picture a bustling campsite, a cauldron over a fire, and a skilled cook orchestrating the creation. Caramelized onions, sweet as valleys, were layered with seared meat—lamb, beef, or chicken—infusing the pot with flavor. Spices like cumin, coriander, and black peppercorns were ground, their fragrant blend infusing the air.

Julienned carrots added crunch and color, representing the desert's vibrancy. Soaked rice joined the medley, absorbing the essence of spices, meat, and vegetables. Boiling water brought everything together, creating a symphony of aromas reminiscent of the Silk Road's spirit.

This dish became more than sustenance; it embodied the unity of humanity. Shared stories of distant lands found their reflection in its flavors. The Uzbek Plov journeyed through time, carrying the essence of cultures and shared experiences.

Today, its aroma and taste still evoke those crossroads where cultures met. Uzbek Plov pays homage to history, camaraderie, and the enduring connections formed along the Silk Road.

Uzbekistan Plov

Prep time 20 mins | Cook time 1-1.5 hours | Serves 4-6

Ingredients:

• 2 cups basmati rice

• 1.5 pound bone in lamb, (neck, or leg) cut into chunks (you can also use beef)

• 2 large onions, thinly sliced

• 4 medium white & orange carrots, julienned

• 2 whole garlic heads, with bottom chopped off

• handful of raisins, golden or regular

• 1 cup vegetable oil (it seems like a lot but its necessary

• 2 teaspoon cumin

• 2 teaspoon coriander

• 1 teaspoon black pepper

• 4 cups boiling water, or lamb stock

• Salt to taste

• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Rinse the rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.

2. In a large heavy pan, add some oil and brown your meat.

3. If the meat has a large bone in it, move meat to stock pot and cook on simmer for 1-1.5 hours, or until meat is tender. If meat is boneless, remove from pot and put to the side.

4. Once the meat is ready, In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden brown, stirring occasionally.

5. Remove half of the caramelized onions from the pot and set aside for garnish later.

6. Add the meat back into the pan

7. Add the crushed spices to the pot with the meat, and cook for a couple of minutes until fragrant.

8. Add the julienned carrots to the pot and stir well to combine with the meat and spices. Cook for another 5 minutes.

9. Add a handful of raisins and put in your two garlic heads.

10. Add the soaked and drained rice to the pot and gently mix it with the meat and carrots.

11. Carefully pour the boiling water or stock into the pot. Season with salt to taste.

12. Bring the mixture to a boil, then reduce the heat to low. Cover the rice with a plate on the surface and let it simmer for about 30-40 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring the rice during this process to prevent it from becoming sticky.

13. Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This helps the flavors to meld together.

14. Fluff the rice with a fork, mixing in the meat, carrots, and spices.

15. Serve the Uzbek Plov on a large platter or individual plates. Garnish with the reserved caramelized onions and freshly chopped cilantro or parsley.

Uzbek Plov is traditionally enjoyed with a side of salad or yogurt.

Want to learn more about Uzbekistan? Check out my travel guide below.

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

If you like the flavors of central Asia you'll also enjoy these recipes

Asia

Burmese Fish Curry - A light and aromatic white fish curry.

Cambodian Lok Lak - A dangerously delicious and peppery stir fry.

Filipino Chicken Adobo - Soy and sugar braised chicken

Laotian Larb - A pork salad accented with tons of fresh herbs

North Korean Naengmyeon - A subtle beef broth with springy, bouncy noodles.

South Korean Galbijjim - A rich soy braised beef short rib

Thai Pad Ka Prow - A spicy ground pork and holy basil dish.

Vietnamese Bahn Cuon - A light pork stuffed rice paper dish typically eaten for breakfast.

Central Asia

Kazakh Manti - Tasty Central Asian Dumplings with a beefy center.

Kyrgyz Beshbarmak - Homemade noodles topped with a stewed beef and onion topping.

Uzbek Plov - A thick rice pilaf dish with stewed lamb.