Uzbek pilaf

4 servings

90 minutes

Uzbek plov is the heart of Uzbek cuisine, infused with the aromas of spices and centuries-old tradition. This dish dates back to ancient times when caravan drivers prepared hearty and nutritious meals in a cauldron to sustain their strength during long journeys. The rich flavor of plov is revealed through juicy meat, sweet carrots, and the intense aroma of cumin and barberry. The uniqueness of this plov lies in the careful sequence of preparation where each ingredient unveils its flavor at different stages. Served hot, it is eaten with hands, savoring every grain of oil-soaked rice. It pairs perfectly with fresh vegetables and herbs, adding an Eastern flair to the meal. Uzbek plov is not just food; it symbolizes hospitality and generosity that brings families and friends together at one table.

Energy value per serving

• Calories: 962.1
• Proteins: 27.3g
• Fats: 39.4g
• Carbohydrates: 118.1g

Ingredients

• Beef: 500 g
• Round rice: 500 g
• Onion: 2 head
• Carrot: 500 g
• Ground cumin (zira): 2 tsp
• Barberry: 2 tsp
• Garlic: 1 head
• Vegetable oil: 0.5 glass
• Salt: to taste

Cooking steps

1. Cut the meat into small pieces, slice the onion into half rings, and julienne the carrot.

   Required ingredients:

   • Beef: 500 g
   • Onion: 2 heads
   • Carrot: 500 g

2. Wash the rice. Heat oil in a cauldron, add meat and fry until the meat is browned.

   Required ingredients:

   • Round rice: 500 g
   • Vegetable oil: 0.5 glass
   • Beef: 500 g

3. Then add the onion and fry it with the meat until the onion turns a tender golden color. Add the carrot and fry everything together until the carrot becomes soft.

   Required ingredients:

   • Onion: 2 heads
   • Carrot: 500 g

4. During frying vegetables, add spices — cumin and barberry.

   Required ingredients:

   • Ground cumin (zira): 2 teaspoons
   • Barberry: 2 teaspoons

5. After that, pour 3 cups of water into the pilaf and cook for 30 minutes. Add salt. Place a whole head of garlic, lay the rice over the vegetables, and level it out. There should be a layer of water above the rice about 1.5–2 cm high. Increase the heat.

   Required ingredients:

   • Salt:  to taste
   • Garlic: 1 head
   • Round rice: 500 g

6. When the water is absorbed, reduce the heat and leave it on very low, mound the rice and make holes with a knife down to the bottom of the pot in several places.

7. Cover the pilaf with a flat plate so that it rests on the rice, and then cover it with the lid of the pot.

8. Leave on the lowest heat for 35–40 minutes.

9. Open the lid, stir the pilaf, and serve it on the table.