Plov (Uzbek Pilaf)
The king of Central Asian cuisine: a fragrant pilaf of long-grain rice cooked with slow-fried lamb, golden carrots, whole garlic heads and cumin in a large kazan. Rich, aromatic and deeply satisfying — every grain of rice absorbs the flavors of the zirvak base.
Ingredients
- 1000 glong-grain rice devzira or basmati
- 950 glamb or beef
- 375 mlvegetable oil
- 600 gcarrots
- 2 piecemedium onions
- 100 gchickpeas optional
- 100 graisins
- 3 piecewhole garlic heads
- 1 tbspdried barberry
- 0.5 tbspcumin
- 2 tbspsalt
Method
- Soak chickpeas in cold water for 24 hours. Cut carrots into thin julienne strips. Slice onions into half-rings. Wash the rice thoroughly (at least 3 times) then soak in cold lightly salted water for 2–3 hours. Cut meat into 60–80 g pieces.
- Heat oil in a large kazan until it begins to smoke slightly. Add onions and fry, stirring constantly, until amber. Add meat and fry until a deep golden crust forms. Add carrots and cook 10–15 minutes, stirring continuously.
- Pour in just enough boiling water to cover the contents. Add salt, chickpeas, whole unpeeled garlic heads (just the outer papery layer removed), and all spices except raisins. Simmer on low heat covered for 15–20 minutes.
- Carefully spread the rice in an even layer over the zirvak base. Pour boiling water in a thin stream so it stands 1.5–2 cm above the rice surface. Cook uncovered on high heat until the water evaporates.
- Add raisins. Gently fold the rice — only the top layer, without disturbing the meat and carrots below. Mound it into a dome, poke several holes through to the bottom and add 2–3 tbsp of boiling water. Cover tightly and steam on the lowest possible heat for 30–45 minutes.
FAQ
Three reasons: the rice wasn't rinsed enough, too much water was added, or the lid was opened during steaming. Rinse the rice 5–7 times until the water runs clear. Add just enough water to cover the rice by 1.5–2 cm. Then don't touch it for 20–25 minutes after putting the lid on.
Yes, but a kazan is better — its thick walls hold heat evenly. In a regular pot, use the heaviest one you have, ideally cast iron or with a thick non-stick base. The key is the right heat: high flame for the zirvak, then the lowest possible setting for steaming the rice.
A whole head doesn't give a sharp garlic flavor — it braises slowly in the fat and rice, turning soft and slightly sweet. This is a traditional element of Uzbek plov. The cloves press out easily and are eaten alongside the rice — they're considered a real delicacy.
Devzira is the traditional choice: it absorbs a lot of oil and broth without falling apart and gives plov its characteristic flavor. Basmati is a good substitute — fluffy and aromatic. Round-grain rice (like arborio) doesn't work — it will turn sticky and clump together.
Yes — chicken plov cooks faster and is lighter. Use thighs, not breast — they stay juicy. Reduce the zirvak simmering time to 15–20 minutes. The flavor will be milder, without the rich fattiness of lamb, but the plov will still be fragrant and fluffy.
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Comments (1)
Never lift the lid while the rice cooks for plov. Each peek releases irreplaceable steam and throws off the absorption ratio. Set a timer, trust it, and walk away.