Terumi Morita
June 24, 2026·Recipes

Plov

Discover the rich flavors of Uzbek plov, a layered rice and meat dish featuring fragrant garlic and vibrant carrots.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A beautifully plated dish of Uzbek plov with rice, meat, and carrots, garnished with a head of garlic.
RecipeUzbek / Central Asian
Prep30m
Cook60m
Serves4 人分
LevelMedium

Ingredients

  • 500 g long-grain rice
  • 500 g lamb or beef, cubed
  • 3 medium carrots, julienned
  • 2 medium onions, finely chopped
  • 1 whole garlic head
  • 2 tbsp cumin
  • 100 ml vegetable oil
  • Salt to taste
  • Water, as needed

Steps

  1. Rinse the rice in cold water until the water runs clear, then soak it in warm water for 30 minutes to ensure even cooking.

  2. In a large pot, heat the vegetable oil over medium heat and add the chopped onions. Cook for about 5 minutes until they are translucent.

  3. Add the cubed meat to the pot and brown on all sides, about 10 minutes. This step builds flavor for the zirvak.

  4. Stir in the julienned carrots and cumin, cooking for another 10 minutes until the carrots soften.

  5. Drain the soaked rice and layer it over the meat and vegetables in the pot. Gently press down.

  6. Carefully place the whole garlic head in the center of the rice, then add enough water to just cover the rice. Season with salt.

  7. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for about 30 minutes until the rice is fully cooked.

  8. Once done, remove the pot from heat and let it sit, covered, for another 10 minutes. This allows the flavors to meld.

  9. Fluff the rice with a fork, removing the garlic head. Serve hot, ensuring each portion has a balance of rice, meat, and carrots.

Why this works

The layered cooking technique in plov ensures that each component retains its unique flavor while contributing to the dish’s overall richness. The initial step of browning the meat and onions creates a flavorful base known as zirvak, which is crucial for depth. Adding carrots at this stage allows them to infuse their sweetness into the dish. Rinsing and soaking the rice is key; it removes excess starch and ensures even cooking. If the rice seems too hard after simmering, add a splash of hot water and continue to steam it, covered, for a few more minutes. This helps avoid undercooked rice, a common issue. The garlic not only flavors the rice but also serves as a visual anchor, making the dish feel authentic and rustic. The final resting period allows the flavors to meld beautifully, creating a balanced and hearty meal.

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