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Uzbek plov in a bowl

Uzbek Plov

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!
Course Main Course, Meats
Cuisine Russian, Ukrainian, Uzbek
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8 People
Calories 612kcal


  • 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)


  • 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


Calories: 612kcal | Carbohydrates: 55g | Protein: 19g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 53mg | Potassium: 268mg | Calcium: 33mg | Iron: 1.9mg