![Uzpek Plov, served with Red Tomato Salad Uzpek Plov, served with Red Tomato Salad](https://cuceesprouts.com/wp-content/uploads/2011/02/plov-13.jpg)
“The wisdom of the ancients teaches us that there are appropriate times for both feasting on rich foods and for fasting on the simplest fare.” Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.
I don’t know about you, but I generally crave richer foods on the days following intense workouts and lighter meals on the days of rest. In the winter, I get more of those rich food cravings than in the summer time. And there is no dish more capable to satisfy my latest seasonal craving than Uzbek Plov, a rice pilaf that is served on many occasions in countries of Central Asia. If you have never tried Plov before, I guarantee that you will find this mildly spiced rice, slowly stewed with onions, carrots, dry fruits, and lamb scrumptiously delicious.
Lucky for me, I have a friend who happens to be a true virtuoso of Uzpek Plov. Here is Isabella, one of the best chefs I know, in her own words, “I was only 12 when I made my first plov. Having grown up in a country that is famous for this legendary culinary invention, I was always fascinated by the simple magic that goes into the making of plov. One day, I asked my grandfather to buy me all the necessary ingredients, locked myself in the kitchen and, 2 hours later, I created my first pot of plov. It turned out so good, that the news of my culinary abilities traveled fast across town and soon I was making plov for family, friends and even strangers.” Lucky for our readers, Isabella was kind enough to share her recipe on this blog.
![Step by step Plov Making: Adding carrots Step by step Plov Making: Adding carrots](https://cuceesprouts.com/wp-content/uploads/2011/02/plov-4.jpg)
![Step by step Plov Making: Adding garlic, beans and water Step by step Plov Making: Adding garlic, beans and water](https://cuceesprouts.com/wp-content/uploads/2011/02/plov-5.jpg)
![Step by step Plov Making: Adding dry fruit Step by step Plov Making: Adding dry fruit](https://cuceesprouts.com/wp-content/uploads/2011/02/plov-6.jpg)
![Step by step Plov Making: 45 minutes into cooking Step by step Plov Making: 45 minutes into cooking](https://cuceesprouts.com/wp-content/uploads/2011/02/plov-7.jpg)
![Step by step Plov Making: Adding rice Step by step Plov Making: Adding rice](https://cuceesprouts.com/wp-content/uploads/2011/02/plov-8.jpg)
![Step by step Plov Making: Rice finished steaming Step by step Plov Making: Rice finished steaming](https://cuceesprouts.com/wp-content/uploads/2011/02/plov-10.jpg)
![Step by step Plov Making: Carefully stirring everything Step by step Plov Making: Carefully stirring everything](https://cuceesprouts.com/wp-content/uploads/2011/02/plov-11.jpg)
Uzbek Lamb Plov with Barberries and Raisin
Ingredients:
- 3lb lamb
- ⅓ cup olive oil
- 2 lbs carrots
- 2 onions
- 1 cup dry garbanzo beans, soaked in water for at least 6 hours
- 1 tbsp salt
- 3 tbsp ground cumin
- cayenne pepper to taste (you can also use black pepper)
- 2 tbsp barberries (optional)
- 2 tbsp raisins (optional)
- 4 cups Basmati rice
- ½ tsp turmeric
- 4 cups water
- 3 large heads of garlic, washed, un-pealed
Directions:
- Rinse rice a couple of times in cold water at least 1hr before cooking. Mix with turmeric and let it soak in water until needed
- Cut up the lamb into 1-1/2 inch cubes
- Slice the onions into ½ inch slices
- Julienne the carrots
- Heat the oil in Kazan (or a dutch oven) until very hot, add the lamb and saute until brown
- Toss in the onion. Cook for 5 – 7 minutes until onions are translucent and slightly golden
- Add all salt, cumin and cayenne pepper
- Toss in carrots, continue stirring
- Add water, garbanzo beans, garlic, raisins and barberries. Bring to boil. Reduce the heat to medium and cook for 45-50 minutes.
- Drain rice well and layer it over the meat, onions and carrots, spread it evenly but do not stir
- Bring the heat back to high
- Cover the pot tightly and let rice steam through for another 45-50 minutes without opening the pot. When done, the top grains should be slightly firm, and the bottom ones – well done, but not mushy. All water should evaporate, but not burn
- Remove from heat and stir, bringing the bottom ingredients up to the surface
- Cut the top off the garlic head, slightly exposing the garlic cloves
- Enjoy plov with a side of tomato/onion salad
This look yummy! Good job Isabella :)
Looks incredibly delicious! Makes me think of a dish my friend took in an Iranian/Iraqi restaurant in Sharjah (UAE). Will definitely try it!
I have never heard of Plov. Can’t wait to try it.
That’s a superb meal. The photos are so real that I can smell the flavors… Thanks for sharing.
This looks amazing! I’m going to try this recipe tomorrow for Easter Sunday. I can’t wait to taste it. How many people does this recipe serve?
Delic
It’s nice to see a real, traditional, and still delicious plov recipe on youtube! I had a great time making this, thanks for the video :)
We have an article that goes more in-depth about the history of plov here http://lilontravel.com/blog/dining-across-the-silk-road-part-1-uzbekistans-plov/
Yes! Finally someone writes about Diaz vs Mcgregor Live
Stream.
I have never heard drinking vodka with plov. In Uzbekistan they traditionally drink green tea with plov.
Try this new tradition, Irene :)