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Plov is a very popular, historic Uzbek dish. Also referred to as “pilaf” or “palov”, it’s made up of long grain rice, tender chunks of lamb, onions, and carrots. In this recipe, you’ll learn how to make this traditional dish in no time.
What is Plov?
Plov to Uzbekis is like pasta to Italians. Considered Uzbekistan’s national dish, it’s a source of delicious pride throughout the country and everyone has their own spin on it. Because it’s so simple to prepare, plov is often served at large gatherings, such as weddings, holiday parties, and birthdays.
If you’re unfamiliar with Uzbekistan, it’s a Central Asian nation that sits at the border of Turkmenistan and Kazakhstan. A former Soviet republic and a stopping point on the Silk Road (the ancient trading route between China and the Mediterranean), the country boasts a delicious cuisine that has been influenced by many different cultures over the centuries. Plov is a perfect example of Uzbekistan’s rich food history.
In this recipe, you’ll tap the powers of the dutch oven to get the most flavorful plov possible. Get ready for an irresistibly savory smell to waft from your kitchen. Bonus: This entire dish is made in just one pot.
Best Meat to Use for Plov
Traditionally, plov is best made with lamb. Its rich and savory flavors are signature to the dish. However, many also like to use beef. Below, find the best cuts to use for plov:
- Lamb (most traditional and recommended): Bone-in pork shoulder, bone-in leg, or sirloin chop (the marrow from the bone adds a wonderful, fatty flavor)
- Beef: Short ribs, ribeye, New York Strip, stew meat, or chuck roast
Hot Tip: If you have the time, salt your meat overnight. Season it on both sides, pop it into a bowl, and cover it with plastic wrap. This will tenderize and infuse flavor into the meat.
How to Make Uzbek Plov
Making Uzbek plov only requires a handful of wholesome ingredients and a bit of legwork. Most of the magic is done in the Dutch oven, which perfectly fluffs the rice and tenderizes the meat.
- Prep the Meat and Veggies: Cut the meat into cubes, slice carrots, and dice onions.
- Brown the Meat: In a preheated Dutch oven, use tongs to brown the sides of the meat.
- Cook the Veggies: Add onions and carrots to the Dutch oven, sautéing until the onions turn translucent.
- Add Rice and Seasoning: Add long grain rice and bay leaves to the Dutch oven, stirring until ingredients are evenly distributed, and toasting the rice slightly. Slice off the top of a head of garlic and place the entire head inside the Dutch oven. Add water and season generously with salt and pepper.
- Cook and Cover: Allow the plov to come to a simmer. Turn the heat down low, pop the lid on, and cook for an additional 40-50 minutes.
- Serve: Serve warm alongside pickled veggies or salad.
Tips to Make the Best Uzbek Plav
Below, find the top tips to making the best, most authentic Uzbek Plav:
- Using a dutch oven is a must. A Dutch oven is essential for this dish. It tenderizes the meat and really brings out the best flavors.
- Don’t skip browning the meat. Brown the meat until it has a golden brown color on all sides. This will not only enhance the texture of the plov, but it will also create a richer, meatier taste.
- Rinse the rice before cooking. Run the rice under cold water in a colander a few times to remove any excess starch. This will prevent the rice from turning mushy.
- Toast the rice slightly. Once you add the long grain rice to the pan, take a few minutes to toast it. This will bring out its fragrant flavors and also help it keep its texture as it cooks in the broth.
- Use a whole garlic head versus individual cloves. Cooking plov with an entire garlic head is not only traditional, it also yields the most flavor. It also makes for such a lovely presentation.
- Use a sharp knife to cut carrots. Carrots can be one of the tougher veggies to slice. Invest in a sharp knife to prevent slippage.
Serving Uzbek Plov
Uzbek plov is perfect for lunch or dinner. It’s also a wonderful dish to make for your next dinner party, as it serves a lot of people, requires minimal clean-up, and is ultra filling. Keep it traditional by serving plov alongside vinegary pickles. It’s hard to explain how satisfying this combination is! The savoriness of the dish is also complimented nicely by a cabbage salad.
FAQ
Are pilaf and pulao same?
Yes, pilaf and pulao are the same. There are many different names for pilaf-style dishes all across the globe, but the essential recipe remains the same – broth, meat, veggies, and long grain rice.
What’s the best rice for plov?
Long grain rice is the best for plov. The grains are long and slender, and they contain a type of starch that prevents the from sticking and turning to mush.
Should I rinse the rice for plov?
You should always rinse your rice before making plov. This removes excess starch and yields rice with more texture.
Storing Leftover Plov
- Refrigerating: Refrigerate leftover plov by storing it in an airtight container in the fridge. It should stay fresh for up to a week.
- Freezing: Freeze leftover plov by storing it in a freezer-safe storage bag. It will stay fresh for up to three months.
Reheating Tip: Reheat plov in a skillet with a bit of butter or oil. You could also zap it in the microwave with a bit of water to help the rice rehydrate.
More Rice Recipes to Try:
- Lazy Cabbage Rice Stew – Healthy cabbage and rice stew
- Creamy Cauliflower Rice Pilaf – Low-carb pilaf
- Slow-Cooker Beef And Barley Pilaf – Set it and forget it pilaf
Recipe
Uzbek Plov Recipe
Print Pin
Servings
8 People
Prep Time 35 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Recipe contributed by: Natalya Drozhzhin
Plov is a popular Uzbek dish, also referred to as "pilaf" or "palov". It's made up of long grain rice, chunks of lamb, onions, and carrots.
Ingredients
- 1 1/2 lbs lamb (or beef)
- 2 medium onions
- 5 medium carrots
- 3 cup long grain rice
- 3 bay leaves
- 1 bulb of garlic
- 1/2 cup olive oil
- salt to taste
- pepper to taste
- 2 tsp cumin (optional)
US Units – Metric
Instructions
Prepare ingredients for the recipe. Clean carrots and cut them into long slices about 1/4-inch thick. Dice onions into small pieces. Cut meat into 1-inch cubes.
Preheat oil in the Dutch oven over high heat. Using tongs, brown the sides of the meat. Add onions and carrots and cook until the onion turns translucent and the carrots soften.
Add rice and bay leaves to the Dutch oven. Saute for a couple of minutes. Remove a couple of the top layers of a garlic head and cut off the small part of the clove edges. Place the garlic clove inside of the rice. Cover the cooking ingredients with boiled water. The water should be filled just about 1-inch over the rice. Season with salt and pepper.
Once it simmers, turn the heat down to very low. Cook for about 40-50 minutes. About 20 minutes into cooking, turn over the top layer of rice to promote even cooking.
Nutrition Facts
Uzbek Plov Recipe
Amount Per Serving
Calories 641 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g55%
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Cholesterol 62mg21%
Sodium 82mg3%
Potassium 440mg13%
Carbohydrates 62g21%
Fiber 3g12%
Sugar 3g3%
Protein 20g40%
Vitamin A 6378IU128%
Vitamin C 4mg5%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Posted July 21, 2021
About Author
Jean MartinMar 16, 2024 Yesterday I visited some friends, refugees from the former USSR, and discovered this delicious dish, how would classify this dish from the point of view difficulty: elementary, easy, complicated, or difficult.… Budget wise : Cheap, reasonable, expensive, very expensive…
Natalya DrozhzhinMar 18, 2024 Hey Jean, I would consider this dish pretty easy to make if you have some experience cooking meats and rice. Budget wise, that would depend on the type of meat used. I hope you try it soon and report back!
VPNov 23, 2023 Really wanted to love this recipe but unfortunately it came out very bland and meat was chewy (used beef chuck).
Natalya DrozhzhinNov 23, 2023 Hey dear, how big were the beef pieces? Also, did you season with salt and pepper to taste? I am trying to understand why it came out bland. Thanks for your feedback.
Tim AOct 30, 2023 Hi, just a quick comment on water to rice ratio for those of us who use a measuring cup. i use 1 cup of rice to 1.5 cups of water for long rain rice.
I have also been pleased with the results from cleaning the rice prior to cooking by rinsing 3 times. I add water to cover and swish with my fingers to help remove the covering on the rice. As I haven't tried this particular recipe yet, The method of stirring after 20 minutes intrigues me. Also, I think I would prefer that the size of the carrots would fit on a spoon.andre gursesFeb 25, 2024 Rice has ARSENIC problem. You either try to rinse (3) times, still 25% remains. Or, you may do what I always do: Uncle Ben's (smiling black guy) makes delicious PARBOILED rice, with NO ARSENIC since it was gently boiled/cleaned before. I am a Chemical Engineer and lover of rice & beans.
Natalya DrozhzhinOct 31, 2023 Hi Tim, Thanks for sharing your experience with us! I hope you give this recipe a try!
ValSep 21, 2023 Anyone know how much water is needed if only using 2 cups of rice? This recipe calls for a ton of rice, which is too much for a small family. Would love guidance so that it’s enough water and not too much !
Natalya DrozhzhinSep 21, 2023 Hi Val, you can just dive the recipe. Where it says "8 people for serving" that can be changed to whatever you prefer. Enjoy
AndyJun 30, 2023 Where does the oil come to play in this recipe?
Natalya DrozhzhinJul 1, 2023 Hi Andy, it is preheated prior to adding meat to the pan. See step 2, it shared details of the oil use. Hope you love this one!
AnnJun 24, 2023 Turned out very mushy... Found the directions to be really lacking for such a time consuming dish.
Natalya DrozhzhinJun 26, 2023 Hi Ann, Sorry to hear that. Some things that help prevent mushy rice is rinsing the rice with water before cooking it. Also, making sure the rice isn't being cooked in too much liquid, or perhaps it needed to be cooked a bit longer. Hope this helps for next time you try the recipe.
AlMar 31, 2023 It's a great dish! Can be time consuming doing it from scratch, if you're not a great cook like me. I always add some raisins and chickpeas to spice things up a bit. Highly recommended. Make sure to soak the hickpeas overnight before start cooking. Enjoy!
Natalya DrozhzhinApr 1, 2023 Hi Al, thank you for those great tips! I am thrilled that you love this recipe. Thank you for taking the time to share your process and feedback. Enjoy!
DCMar 22, 2023 I tried the recipe today and specifically bought long grain rice after reading the comments. My rice also came out mushy even though I followed all the instructions. Next time I will probably use less rice and less water, and add more cumin for more flavor. My first time trying Uzbek cuisine so thank you for sharing the recipe!
AreenJan 2, 2024 I make this Palov all the time and we never put the rice and the meat together right away! The meat needs way longer to cook than the rice. We always cook with meat in a lot of water to get a nice broth, for an hour or two till it’s pretty tender. You then strain the broth, add the meat back to pot with the onions and carrots, add the rice and top with the broth. At this point it only needs 15-20 minutes to cook on low heat till the rice is just right. Hope this helped! Also, I would definitely suggest adding a cinnamon stick and a tsp of cumin and coriander powder and generous amount of pepper. The authors palov looks great!!
Natalya DrozhzhinJan 2, 2024 Areen, thank you for sharing your tips. I want to try your version. It sounds delish!
Rashid AhmadApr 1, 2023 You need to wash long grain rice a few times till the water is transparent and soak it for about 15 minutes to get rid of the powder that makes it stick together. And like Natasha mentioned dont mix rice a lot but only once when the water has almost dried.
Natalya DrozhzhinMar 22, 2023 Hey dear, with plov the rice is going to be fully cooked and on a soft side but we didnt find it mushy. Its important not to mix it too much. Just enough to combine everything together. The fats in the meat will also help for the rice to be fully coated. Did you mix it a lot? Also, what type of meat did you use? I am trying to understand what happened.
TosyaMar 14, 2023 My rice came out mushy. I don’t make this often and feel that the instructions were lacking details. Would love to know how much salt to add since I have no idea if I should add 1 teaspoon or 2 tablespoons, again, I don’t make this often. I chose this recipe because of the star rating. Also, would be great to see optional spices to add besides coriander.
Natalya DrozhzhinMar 14, 2023 Hi Tosya, thank you so much for sharing your feedback. I can see how adding measurement to salt would be useful but it really depends type of salt you use. I will think of ways to add more details. We only use cumin, salt and pepper in this recipe. If you like other seasoning, you are welcome to add it. Not sure why the rice was mushy, what type of rice did you use?
GaryJan 21, 2023 Thanks for posting this. I'll be honest, I haven't cooked it with your recipe but really like how you organized the instructions. My family is from Uzbekistan so have been taught by them with their techniques. I couldn't even get ingredient amounts. It's all by their "eye" LOL. The beauty with this dish is that every family (and cooks within) have their own unique touch and twists/tips in cooking. Some add chickpeas, or fruit, specific spice, etc. I've always been curious about the nutrition, how did you obtain that and what is the serving size?
Natalya DrozhzhinJan 23, 2023 Hi Gary! Thank you very much for the kind words. I love the passed down recipes that don't have specific instructions, that's probably why everyone has their own twist on them, haha! Because no one remembers exactly how it was supposed to be made! We have a nutrition calculator that calculates all of that for us. This recipe serves 8 people. Hope this helps!
KylieDec 24, 2022 This was so super yummy. Reminded me of my childhood. I think to the people writing the rice came out mushy or had too much water, it's very important to first rinse the rice. I rinsed mine with cold water about 7-8 times, until water was closer to being clear (less starch). Then I soaked it overnight. And while cooking added slightly less water. Like 1/4 cup less. The dish came out perfect.
Natalya DrozhzhinDec 24, 2022 Hi Kylie, this is such a great recommendation. We always rinse the rice but never let it soak. I need to try your recommendation! Thanks for sharing, happy Holidays to you!
PeteDec 4, 2022 Is a good recipe. I've done it 3 times now.
However I altered it a bit. I used 2 lb lamb shoulder. If you use leg of lamb be careful can come up dry.
1 shy table spoon of turmeric and
1 proud table spoon of paprika.
4 garlic bulb since my garlic was small, own crop.
Since lamb shoulder is quiet fat, cut some fat bits and add them first in your pan on low heat and let the melt- you'll have enough fat to brown the meat and follow the other phases of cooking, I really don't see the the point of 1/2 oil cup.
Invest in good carrots it counts a lot.
I added 2 pointy peppers, adds a very good flavor.
Note:
Always use 2 big onions or 3 - are healthy veg and adds flavor.
Don't use too much water is a grave mistake.
I replace water with lamb or vegetable stock. 500ml for 2lbs lamb and 2 cups rice.
Lamb stock has to be done on bones mostly.
If you use vegetable stock that is good to.
Good luck and enjoyKylieDec 24, 2022 all amazing suggestions....I will use lamb stock next time. I have a feeling this will elevate the dish tremendously
Natalya DrozhzhinDec 5, 2022 Hi Pete, I love all of these super helpful tips! Thank you so much for taking the time to leave feedback. Sounds like you make an amazing Plov! Thank you for sharing. Happy holidays!
PaulNov 13, 2022 This was a bust for me. Rice was soggy and more like oatmeal by the 30 minute mark, and the meal was generally bland (which wasn't much a surprise given the minimal seasoning). Wondering if I did something wrong, but the recipe is so simple is hard to understand what that might be.
Natalya DrozhzhinNov 14, 2022 Hi Paul, Not sure what could have gone wrong, The only thing I can think of is that maybe you used too much water?
Ed CNov 6, 2022 I’m a little confused on how to prep the garlic bulb. Should I take a whole clove and remove the outer papery-layers? Is that what you’re referring to as the “top layers?” My fear is that the papery layers will flake into the rice. I’m wondering if I should just put the bulb into a small spice sachet or wrap in cheese cloth to prevent that from happening.
Natalya DrozhzhinNov 7, 2022 Hi Ed, What I always do is just take the few top layers of the garlic off and leave the rest on. They dont flake into the rice at all. Good luck and enjoy!
SvetlanaOct 9, 2022 Ya rodom iz Uzbekistana😍🥰 mi dobavlyaem kishmish mmm❤️👌
Natalya DrozhzhinOct 10, 2022 Hi Svetlana! That sounds so delicious!
VascoJul 31, 2022 In what parallel universe is Uzbekistan a tiny country?! It’s larger than Germany, Italy, Japan, Vietnam, just to name a few…
Natalya DrozhzhinAug 1, 2022 Hey Vasco- that's a good point. Size is relative- it's smaller than some of the other countries near it. That being said, it's not "tiny" like you point out, and it's one of the bigger countries when you compare it to all countries, so we will make an update to our post. Thank you for commenting!
JenMay 15, 2022 Hello,
Could I use a regular pot instead of a Dutch Oven? Will it give off a different taste?Natalya DrozhzhinMay 16, 2022 You'll want to use an oven-safe pot with a lid, Jen. You should be golden so long as it's safe to bake in!
RadaApr 30, 2022 This looks absolutely delicious. Have you ever tried cooking this in an instant pot?
Natalya DrozhzhinApr 30, 2022 No I haven't! I'm pretty sure there's some way to make that work, I'm just not sure. If you try it, let me know. 🙂
Jon Anton ZiskaApr 14, 2022 I have had this dish a couple of times and love it, I have not yet made it myself. I was wondering though since my kids do not eat red meat, would chicken thighs work well, or ok in its place?
Thanks,
Jon ZiskaNatalya DrozhzhinApr 15, 2022 Hey dear, yes, you can use chicken thighs. You will need to shorten the cooking time because chicken does cook much quicker. Come back to let us know how it goes!
YanaOct 13, 2022 I used chicken because that's what I had on hand and it was absolutely delicious!
EmilyMar 16, 2022 Tasty Recipe Easy to make. Thank you for the good content.
Natalya DrozhzhinMar 16, 2022 Thank you, Emily! We love plov around here and glad you enjoyed it, too!
RachanaFeb 23, 2022 What a damn simple recipe! The taste was just incredible! Thankyou soooo much.❤
Natalya DrozhzhinFeb 23, 2022 Hi Rachana- thank you for your feedback, I'm thrilled that you enjoyed it so much! Next time pair it with a marinated cucumber or tomato (on my blog), you'll love the whole meal even more, promise!
A.N.Jan 29, 2022 Ok I rarely leave reviews but oh my goodness! This is the only plov recipe I will ever use! It was phenomenal! My picky eater 5 year old had 5 servings of it, no lie! Husband was a huge fan too and wouldn’t stop raving about it. Thank you Natalya for such a wonderful recipe!
Natalya DrozhzhinJan 30, 2022 Wow, I love that! So glad your entire family enjoyed it, especially your 5 year old. 😊 Thank you for the feedback!
Salk UriahNov 23, 2021 When you say long grain rice, which type is preferable? When I look it up it says there are 7. I’ve seen people comment who used Basmati and said it didn’t work, so am wondering what exactly I should get if I want to make this recipe
Natalya DrozhzhinNov 23, 2021 Hi Salk - Hope you're well and thanks for reaching out. Not sure what happened with the basmati - my guess is that it was a quick cook variety? We always use basmati or jasmine rice for this recipe and haven't faced that issue. Hope this helps!
kat bNov 19, 2021 Looking forward to making this since the plov we had in Uzbekistan was outstanding! But need to know what size Dutch oven should I purchase? Thanks!
Natalya DrozhzhinNov 19, 2021 Hi Kat! Plov is soooo good. Hope you love this recipe as much as the plov you had abroad. This is the Dutch oven we use: https://amzn.to/3vO2cgZ.
SeldenNov 13, 2021 I had Uzbek Plov for the first time at a Turkish food festival north of Atlanta today. This is worth trying.
Natalya DrozhzhinNov 14, 2021 I hope you love the recipe, let me know how it goes, I would love to hear back!
LanaSep 1, 2021 This is exactly how my grandma used to make it! Great clear classic recipe. Just picked up some lamb, making it tonight!
Natalya DrozhzhinSep 2, 2021 So good to hear! Enjoy!!
JulieAug 23, 2021 I am a little confused. You suggest bone-in lamb because the marrow gives the dish a nice fatty flavor, but then instruct to trim the meat off the bone. Do I put the bones in the dish, and dig them out after cooking? Thanks!
Natalya DrozhzhinAug 23, 2021 The part of the meat next to the bone has the most flavor. You can use the bone for a broth or soup.
RavshanAug 6, 2021 I am Uzbek, plov is very good food and nutritious, I love Uzbekistan
Natalya DrozhzhinAug 6, 2021 It is a delicious dish!
KennyAug 5, 2021 I loved it! Very good! At first I was scared that there were a lot of onions and carrots but it turned out very good. It tastes really good and really easy to make. Amazing!
Natalya DrozhzhinAug 5, 2021 I am so glad you enjoyed the recipe, thank you for taking the time to share your feedback!
AllyssaJul 22, 2021 Thanks a lot for sharing this amazing recipe! It's super easy to make and tasted perfectly! Will have this again for sure, Well done! Highly recommended!
Natalya DrozhzhinJul 22, 2021 Thank you for your feedback, I am so glad you loved the recipe!
