Plov is a very popular Uzbek dish. You will hear people call it pilaf, plov or palov. We’ve been loving this easy plov recipe for so many years, and if you try it, you will know why!

Plov, a.k.a. pilaf, to Uzbekis is like pasta to Italians. Plov is Uzbekistan’s main course, mainly served to large gatherings of guests, such as at a wedding. Uzbeki people have been considered to be leaders in plov.
Unlike the typical plov, Uzpek Palov is not mushy. It tastes more solid and delicate. A perfect addition to serve with plov is either a Cabbage Salad or Amazing Purple Cabbage Salad.
Tips to Make the Best Pilaf
- Use a Dutch oven for this dish. Everything cooks more evenly, and you’ll end up with so much more flavor.
- Cook meat until it has that golden brown color; once again, that will give so much more flavor to your dish.
- Rinse rice a few times in cold water before cooking; this will remove any starch, and the rice will not be mushy.
- The best meats to use would be either lamb or a fatty beef cut. These give pilaf the most flavor.

Other Rice Plov (Pilaf) Recipes to Try:
Recipe
Plov is a very popular Uzbek dish. You will hear people call it pilaf, plov or palov. We’ve been loving this easy plov recipe for so many years, and if you try it, you will know why!
Ingredients
- 1 1/2 lb 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 cummin (optional)
Instructions
- Prepare ingredients for the recipe. Clean carrots and dice them into long slices, leaving carrot pieces about 1/4 of an inch thick. Dice onions into cubes. Cut meat into one inch cubes.
- Preheat oil in the Dutch oven to hot. Add meat to it and cook until itโs brown on the outside. Add onions and carrots to the meat; cook until they soften up.
- Add rice and bay leaves to the cooking ingredients. Clean the top layers of garlic 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 so it cooks consistently.
Nutrition Facts
Uzbek Plov
Amount Per Serving
Calories 612
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 10g50%
Cholesterol 62mg21%
Sodium 53mg2%
Potassium 268mg8%
Carbohydrates 55g18%
Protein 19g38%
Calcium 33mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Hi Natalya,
Adding dried fruits such as raisins and/or coarsely chopped apricots to your recipe makes this pop. Like Uzbek plov we enjoyed in Kazakhstan. Serve with nan or flatbread or hachipura, cabbage salad and beet salad. Thank you!
Paul, thank you for sharing this tip. I will have to try it next time.
Made it today, smells fantastic! I cut it to about 2/3 size since itโs just my wife and me. Delicious. Thank you for your recipe!
Paul, I am so happy to hear this. Thank you for sharing. We actually had it this week as well. ๐
Hi Natalya! Iโm really worried about the rice part- do I cook it covered or uncovered? Thanks ๐
Hi Nora, keep it covered while itโs cooking. Enjoy
Hi Natalya I love this recipe and enjoyed making it with lamb. I have some goat and have been craving this dish again. Do I cook goat just like the instructions you gave for lamb for this dish? Thanks!
Hey, yes, it should work the same way as it would with lamb. Enjoy
Hi dear Natalya! What kind of rice do you use? You recipes always turn out amazing but I havent tried this one yet, thanks
Hey Lena, we use long grain rice. Enjoy this recipe.
I vote for this one because, its easy to make and I love rice Pilaf and adding the dried fruit and meat to it makes it sound delicious! It is a well rounded meal.
Thank you so much for the kind feedback, I'm glad the recipe worked for you!
It's amazing dish, but can you kindly let us know which region plov this is? I would of loved to keep the meat nice and big, not cut. Anyway it's a great dish and it's always the winner!
Hey Lisa, this is Uzbek Plov. Enjoy
Perfect recipe!
Thank you so match for sharing.
Simon, I am happy to hear you enjoyed it. Thank you for commenting.
Delicious! I added a squeeze of lemon juice which was really nice! will definitely be making this again.
lemon after it cooked or while cooking?
Hey, yes, that should work. Enjoy
Interesting addition of the lemon; I am glad you enjoyed the recipe.
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! 3
Angelica, I am so glad you loved this recipe. The onions and carrots really add so much flavor.
I have been making my grandmother's basic plov for ages, but I really want to try your Uzbek version of plov! It looks tasty and authentic!
I hope you will love it! Keep me posted!
I've never made plov from start to finish all by myself because it always intimidated me. I appreciate your easy tips and step by step photos . Now I can conquer this recipe!
Yes, this recipe is much easier than it might seem. Traditional foods can be intimidating but when you break it down, they are pretty simple.
Wow, Natalya. This plov is amazing and I just love how easy it is to make.
Thank you, yes, quick and easy recipes is what I love.
Oh my goodness, this Uzbek plov is the taste of my childhood I love how easy it is and so satisfying!
๐ I am so glad this took you back to childhood.
Good start but where's the cumin, the caraway seeds, the paprika? the spices are very essential to a uzbeki plov.
Yes, I did mention that in the recipe notes. Hope that helps.
Natalya, thank you for sharing the delicious recipe! I followed the recipe exactly and it turned out amasing.I went easy on the spices and didn't add cumin as our family doesn't like it.thank you for sharing your talents with us! Blessings to you:)
Hey Lena, Thank you. Last time I added a tiny bit of cumin and it turned out pretty good. Thanks for sharing feedback ๐
Hi, why is in one picture the rice darker? Is there a difference ?
Oh, sorry to confuse you ๐ Both of the pictures were taken on two different days so the lighting was different.
Can i cook this in a rice cooker?
I don't own a rice cooker so I cant really give you much suggestions. You can use a regular pot if you don't have a iron cast oven.
Question? In last picture of #6 and first in #7 .. Do you everything together and then poor water 1 inches over everything?? And when cooking for 40-50 minutes the water just goes away?
Yes, add water after you add all ingredients. While cooking rice will absorb the water.
I dont know if i made it right or not lol... but it was done in under 40 min. But than i do have royal prestige cookware and that makes it cook twice as fast but we love this reciepe now! Ty!
Hi Olya, You made me want to look into your cookware. Sounds fancy ๐ So glad you guys loved this recipe. I hope you love other recipes just as much ๐
I don't have any olive oil on hand. Would it change the flavor if I fried the meat in corn or vegetable oil?
It shouldn't make a huge difference in flavor.
Do you cook the rice first before putting it in with the meat?
I dont, just rinse in a water before adding to the meat.
If you roast the garlic heads in the oven until they turn a light brown, they will give a lot of flavor to the plov.
I have never tried that, I will for sure in future. Thanks
This isn't the traditional way though right? I've seen traditional way and it's cooked outside and a lot diff.. Or maybe that's just me lol!
This is as close as you can get to the traditional way when you cook inside the house ๐
Can I mix brown rice with white jasmine rice? I don't have enough of either one but do if I mix em.
You sure can.
This looks so good. I must try it!
Thank you, I hope you enjoy it.
The best results you would get if you add enough water to be an inch over the rice. It's hard to say exact cup measurement because all vegetables are not exact size.
Yes it will. I often use pork ribs. It turns out amazing.
will it turn out good with pork?
is there any way you can measure how much water to put? cause its really important. too much water will mke it mushy and too little wont cook the rice fully.
I hardly use any other seasoning in general in my kitchen. Usually stick to fresh herbs, salt and pepper. Try adding cumin to this recipe if you want more seasoning.