Plov
A hearty one-pot rice dish of tender lamb or beef, sweet carrots and onions, cooked with cumin and whole garlic in a heavy cauldron. The rice steams on top of the meat and vegetables until each grain is separate and golden.
Afghan Palo: Jost Wagner, CC BY-SA 1.0 (Wikimedia Commons)
Where it comes from
Plov is the national dish of Uzbekistan and is also cooked in Tajikistan, Turkmenistan and across Central Asia, with each region adding its own touches. It is a dish for gatherings, cooked in a large kazan over an open fire.
Explore the cuisine of Uzbekistan.
Make Plov at home
Ingredients
- 2 cups long-grain rice, rinsed and soaked
- 1 1/2 lb lamb or beef, in chunks
- 3/4 cup vegetable oil
- 2 large onions, sliced
- 1 1/2 lb carrots, cut into matchsticks
- 1 tbsp cumin seeds
- 1 tsp salt, or to taste
- 1 whole head of garlic
- 1/2 cup chickpeas or raisins (optional)
- 3 cups hot water
- 1 tsp black pepper
How it's made
- Heat the oil in a heavy pot until it smokes lightly.
- Brown the meat on all sides, then add the onions and cook until golden.
- Add the carrots, cumin, salt and pepper and cook 8 minutes.
- Pour in the water and simmer 30 minutes to make the zirvak base.
- Drain the rice and spread it evenly on top without stirring.
- Add hot water to cover the rice by an inch and set the garlic head in the center.
- Cook on high until the water is absorbed, then pierce the rice with a spoon handle, cover tightly and steam on low for 25 minutes.
- Gently mix, mound on a platter, and serve with the meat and garlic on top.
Variations
- Wedding plov: Large batches with extra meat and chickpeas.
- Chicken plov: A quick weeknight version.
- Sweet plov: Includes dried apricots, raisins and prunes.
Cook’s tip: Do not stir after adding the rice; the layers steam separately and stay fluffy.
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Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Afghan Palo: Jost Wagner, CC BY-SA 1.0 (Wikimedia Commons)