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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!

Uzbek plov in a bowl

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.
Pilaf in a bowl

Other Rice Plov (Pilaf) Recipes to Try:

Recipe

Uzbek plov in a bowl

Uzbek Plov

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Servings
8 People
Prep Time 35 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
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)
US Units – Metric

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.
    Ingredients for plov
  • 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.
    Cooking dish with meat carrots and onion
  • 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.
    Pot with rice and veggies and liquid
  • 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. 
    Plov or pilaf in a bowl with salad in background
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.
Posted January 8, 2013

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.