Uzbek pilaf

6 servings

90 minutes

Uzbek plov is not just a dish but a symbol of hospitality and national pride. Its history dates back to ancient times when it was a staple for nomads and warriors. The key to plov is the right combination of ingredients: aromatic lamb, sweet carrots, pungent garlic, and tender devzira rice infused with spices. The taste of this dish is rich and meaty with subtle Eastern notes of cumin. Plov is cooked slowly to allow all components to unfold, and its golden hue and appetizing aroma make it irresistible. In Uzbekistan, plov is often served at celebrations and family gatherings and is considered a means of bringing people together at one table. It is not only nourishing but also soul-warming, providing comfort and a taste of tradition.

Energy value per serving

• Calories: 876.6
• Proteins: 27g
• Fats: 49.3g
• Carbohydrates: 85.5g

Ingredients

• Onion: 100 g
• Carrot: 600 g
• Devzira rice: 600 g
• Lamb fillet: 600 g
• Vegetable oil: 200 ml
• Garlic: 2 head
• Salt: 2 tsp
• Cumin (zira): to taste

Cooking steps

1. Rinse the rice and soak it in cold water for 30-40 minutes.

   Required ingredients:

   • Devzira rice: 600 g

2. Pour oil into a well-heated pan and let it heat up. The onion placed in the oil should cause the oil to bubble. Fry the onion over high heat until golden-brown. It should release its juice.

   Required ingredients:

   • Vegetable oil: 200 ml
   • Onion: 100 g

3. Now we add the meat, cleaned of sinews and cut into cubes. The fire is still large. We fry the meat, turning it once, until it browns.

   Required ingredients:

   • Lamb fillet: 600 g

4. Add the carrot, mix, and cook until soft for 5-7 minutes.

   Required ingredients:

   • Carrot: 600 g

5. Now we pour about 500 ml of water and place a whole garlic, peeled only from the outer skin, in the middle.

   Required ingredients:

   • Garlic: 2 heads

6. Bring to a boil, then remove the garlic and set aside. Add salt. It should be enough for the water to be slightly saltier than the finished pilaf, as the rice will absorb some of the salt.

   Required ingredients:

   • Salt: 2 teaspoons

7. We pour the rice and slightly level it. The water should slightly cover the rice.

   Required ingredients:

   • Devzira rice: 600 g

8. Now we cook the pilaf for 10-15 minutes until the water is almost gone. If there is too much water, make holes in the rice to help it evaporate faster.

9. Once most of the water is absorbed, we return the garlic to the center, sprinkle the rice with slightly crushed cumin, and tightly close the lid. If there is no tight lid, you can cover the pilaf with an inverted dish and then with a lid on top. Reduce the heat to low and leave for 20-25 minutes.

   Required ingredients:

   • Garlic: 2 heads
   • Cumin (zira):  to taste