📝 About This Recipe
Steeped in centuries of Silk Road history, Uzbek Plov is more than just a meal; it is a masterpiece of culinary architecture. This legendary one-pot wonder features tender morsels of lamb, sweet melting carrots, and aromatic spices, all crowned by perfectly separate, glistening grains of long-grain rice. The secret lies in the 'Zirvak'—the rich, flavorful base that infuses every grain with a deep, savory soul and a stunning amber hue.
🥗 Ingredients
The Meat and Fat
- 2 lbs Lamb shoulder or leg (cut into 1.5-inch chunks)
- 3/4 cup Vegetable oil (traditionalists use rendered lamb tail fat (kurdyuk))
The Aromatics and Vegetables
- 2 large Yellow onions (thinly sliced into half-moons)
- 2 lbs Carrots (peeled and cut into matchsticks (julienned), not grated)
- 2 whole heads Garlic (unpeeled, bottom root trimmed off)
- 1-2 whole Red chili pepper (dried or fresh, kept intact)
The Grains and Spices
- 3 cups Lazer or Basmati rice (high-quality long-grain rice)
- 1 tablespoon Whole cumin seeds (crushed slightly between palms)
- 1 tablespoon Dried barberries (Zereshk) (adds a signature tartness)
- 1 teaspoon Ground coriander
- 2 tablespoons Fine sea salt (adjust to taste)
- 4-5 cups Boiling water (as needed for the Zirvak and rice)
👨🍳 Instructions
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1
Rinse the rice thoroughly in a large bowl of cold water. Repeat 5-7 times until the water runs crystal clear; this removes excess starch and ensures the grains stay separate. Soak the rice in warm, salted water for at least 30 minutes.
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2
Heat a heavy-bottomed Dutch oven or a traditional cast-iron Kazan over high heat. Add the oil and heat until it begins to shimmer and slightly smoke.
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3
Carefully add the lamb chunks. Sear them until they develop a deep, dark brown crust on all sides (about 10-12 minutes). This browning is essential for the color of the final dish.
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4
Add the sliced onions to the meat. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and have turned a rich golden-brown.
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5
Layer the julienned carrots over the meat and onions. Do not stir immediately. Let them soften for 3-5 minutes, then stir everything together and cook for another 10 minutes until the carrots are limp and fragrant.
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6
Sprinkle half of the cumin, the coriander, and the barberries over the mixture. Pour in enough boiling water to just cover the ingredients. This is the 'Zirvak' (the broth base).
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7
Nestle the whole garlic heads and the chili peppers into the Zirvak. Reduce heat to medium-low and simmer uncovered for 45 minutes. The liquid should reduce slightly and become highly flavorful.
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8
After 45 minutes, taste the Zirvak. It should be slightly over-salted, as the rice will absorb the salt later. Remove the garlic and chili and set aside temporarily.
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9
Drain the soaked rice and spread it in an even layer over the meat and carrots. Do not stir! You want distinct layers.
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10
Gently pour boiling water over a slotted spoon (to avoid disturbing the rice layer) until the water rises about 1/2 inch above the rice level.
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11
Increase heat to high. Let the water boil off until it disappears from the surface. Use the handle of a wooden spoon to poke 5-6 holes through the rice to the bottom to allow steam to escape.
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12
Once the surface water is gone, sprinkle the remaining cumin on top. Return the garlic and chili to the top of the rice. Cover with a tight-fitting lid (wrap the lid in a clean kitchen towel to catch condensation).
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13
Reduce heat to the absolute lowest setting and 'steam' the rice for 20-25 minutes.
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14
Turn off the heat and let the Plov rest, undisturbed, for 10 minutes. This allows the moisture to redistribute perfectly.
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15
To serve, remove the garlic and chili. Gently fluff the rice and mix the layers of meat and carrots. Mound the Plov onto a large communal platter (Lagan) and place the garlic and chili on top.
💡 Chef's Tips
Use only yellow or orange carrots and cut them by hand into thick matchsticks; grated carrots will turn into mush. Never stir the rice into the meat layer until the very end; the layering is what creates the different textures. If the rice is still too firm after the steaming time, add 2-3 tablespoons of boiling water into the holes and steam for another 5 minutes. Use a heavy cast-iron pot; thin stainless steel pots will likely burn the bottom 'Zirvak' before the rice is done. Always rinse your rice until the water is clear to prevent a sticky, gummy texture.
🍽️ Serving Suggestions
Serve with 'Achichuk'—a simple salad of paper-thin tomatoes, onions, and basil. Offer a side of cold, plain yogurt or 'Suzma' to balance the richness of the lamb fat. Pair with hot green tea, which is the traditional beverage used to aid digestion of this hearty meal. Provide fresh Uzbek flatbread (Non) to scoop up the rice and juices. Include a small bowl of pickled radishes or onions on the side for a crunchy, acidic contrast.