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.
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.
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- 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 it’s 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.