Uzbek plov — Central Asia’s traditional rice with lamb and carrots

Introduction: Plov is the heart of Uzbek cuisine — a festive dish that brings families together around a single cauldron. Tender rice, browned pieces of lamb and sweet carrots are slow-cooked with cumin and spices until the flavors melt into one. Here is the full recipe.

Ingredients (for 4–6 servings):

• 500 g lamb, cut into pieces
• 400 g rice for pilaf
• 4 large carrots, cut into thin strips
• 2 large onions, cut into half rings
• 100 ml olive oil or sunflower oil
• 1 whole head of garlic
• 1 tablespoon cumin (zira)
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• salt and black pepper to taste
• 700 ml water or meat stock

Preparation steps:

1. Rinse the rice in cold water until the water runs clear, then leave it to soak for 30 minutes.
2. Heat the oil in a cauldron or deep pot and fry the pieces of meat until golden. Set aside.
3. In the same oil, fry the onions until softened, add the carrots and cook for 5–7 minutes.
4. Return the meat to the cauldron, add the cumin, coriander, paprika, salt and pepper, and mix well.
5. Add the water or meat stock and let it boil for 20 minutes over medium heat.
6. Drain the rice and spread it in an even layer over the meat, without stirring. Place the head of garlic in the center.
7. Cook over low heat, covered, for 20–25 minutes, until the rice has absorbed all the liquid.
8. Remove from the heat, mix gently and serve hot.

Preparation time: 30 minutes. Cooking time: about 60 minutes. Servings: 4–6.