Plov

About This Recipe

Plov (also spelled 'palov') is the national dish of Uzbekistan and the cornerstone of Central Asian celebration cooking. It is cooked in a kazan — a large, round-bottomed cast iron cauldron over an open fire — though a heavy Dutch oven works perfectly at home. The technique is precise: onions and lamb are browned in rendered fat, yellow and orange carrots are added in matchsticks, followed by spiced broth. Rice is layered on top and steamed in the broth without stirring. The result is a pilaf in which every grain of rice is separate, golden and deeply flavoured. A whole head of garlic and quince or chickpeas are often tucked into the rice for festive occasions.

Ingredients

Serves 6

• 800 glamb shoulder(cut into 4cm chunks)
• 500 glong-grain rice(devzira or basmati, soaked in cold water for 1 hour)
• 600 gcarrots(half yellow, half orange if possible, cut into long matchsticks)
• 3large onions(thinly sliced)
• 1 whole headgarlic(top trimmed to expose cloves, kept whole)
• 150 mlvegetable oil or rendered lamb fat
• 1 teaspooncumin seeds
• 1 teaspoonground coriander
• 0.5 teaspoonground turmeric
• 1 teaspoonblack pepper
• 1 teaspoonsalt(plus more to taste)
• 800 mlhot water or lamb stock
• 150 gcooked chickpeas(optional)

Instructions

1. 1

   Heat the fat

   Heat the oil in a large, heavy Dutch oven or kazan over the highest heat until shimmering and just beginning to smoke. This is essential for the correct flavour and colour.

2. 2

   Brown the onions

   Add the sliced onions and fry, stirring frequently, for 12–15 minutes until deeply caramelised and dark brown — almost burnt looking. This depth of colour is what gives Uzbek plov its characteristic richness.

3. 3

   Brown the lamb

   Add the lamb pieces and fry over high heat, without stirring for the first 2 minutes, until deeply browned all over. Season with salt and pepper.

4. 4

   Add carrots and spices

   Add the carrot matchsticks and stir-fry for 5 minutes until slightly softened. Add the cumin seeds, coriander and turmeric. Stir for 1 minute until fragrant.

5. 5

   Add liquid and garlic

   Pour in the hot stock. Nestle the whole head of garlic and the chickpeas (if using) into the centre. Bring to a boil and taste the broth — it should be well-seasoned. Simmer uncovered for 20 minutes.

   The broth should taste slightly saltier than you'd normally like — the rice will absorb the salt.

6. 6

   Add the rice

   Drain the soaked rice and layer it evenly over the meat and carrots using a slotted spoon. Do not stir. The liquid should just reach the level of the rice. Use a skewer to poke 5–6 holes through the rice layer to allow steam to escape.

7. 7

   Steam the rice

   Cover with a tight-fitting lid, reduce heat to the lowest setting and cook for 25–30 minutes until the rice is completely tender and all liquid is absorbed. Do not lift the lid during this time.

8. 8

   Rest and serve

   Remove from heat and let rest, covered, for 10 minutes. Gently fold the rice, meat and carrots together from the bottom up. Mound onto a large communal platter. Place the whole garlic head in the centre as a garnish.

Variations

• •

  Bukhara-style plov includes raisins, dried barberries and quince, which add sweetness and tartness.

• •

  Use beef chuck in place of lamb for a milder plov.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat in a covered pan with a splash of water over low heat.

Frequently Asked Questions