A fragrant one-pot rice dish from Central Asia, Uzbek Plov is made with tender chunks of beef, sweet carrots, garlic, and perfectly seasoned rice — simple, hearty, and deeply flavorful comfort food. Rooted in centuries of tradition, this dish is a symbol of hospitality and communal gatherings across Uzbekistan and beyond.
Why You’ll Love This Recipe
Uzbek Plov offers a satisfying blend of textures and aromas in every bite. The meat is tender, the rice is perfectly cooked and infused with the rich flavors of cumin, garlic, and sweet carrots. It’s a great one-pot option that’s both comforting and impressive. Whether you’re exploring global cuisines or preparing a family-style meal, this dish delivers authenticity and heartiness in equal measure.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- long-grain rice (basmati or jasmine)
- beef stew meat, cut into chunks
- vegetable oil
- large carrots, julienned
- onion, finely chopped
- whole head of garlic, unpeeled
- ground cumin
- paprika
- black pepper
- salt
- water or beef broth
- fresh chives or parsley, chopped (for garnish)
Directions
- Rinse rice under cold water until the water runs clear. Set aside.
- In a large heavy pot or Dutch oven, heat oil over medium-high heat. Add beef and sear until browned on all sides. Remove and set aside.
- In the same pot, add onions and cook until golden. Stir in carrots and sauté for 5–6 minutes.
- Return the beef to the pot. Add cumin, paprika, salt, and pepper. Nestle the whole garlic head in the center.
- Spread the rinsed rice over the beef and vegetables in an even layer (do not stir).
- Gently pour in water or broth to cover the rice by about 1/2 inch. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes or until rice is tender and liquid is absorbed.
- Let rest for 10 minutes. Fluff rice, discard garlic if desired, and garnish with fresh herbs.
Servings and timing
This recipe serves approximately 6 people.
Preparation time: 15 minutes
Cook time: 30 minutes
Rest time: 10 minutes
Total time: 55 minutes
Variations
- Lamb Plov: Substitute lamb shoulder for beef for a more traditional touch.
- Vegetarian Plov: Omit meat and use chickpeas or mushrooms for protein and texture.
- Spiced Plov: Add a pinch of ground coriander, turmeric, or chili flakes for added depth.
- Fruit-Infused: Stir in raisins or dried apricots near the end of cooking for a sweet twist.
- Pressure Cooker Version: Prepare the dish using a pressure cooker to cut down on cooking time.
Storage/Reheating
Store leftover plov in an airtight container in the refrigerator for up to 4 days.
Reheat in a microwave or on the stovetop with a splash of water to restore moisture.
For freezing, portion the plov into freezer-safe containers and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is Uzbek plov made of?
Uzbek plov consists of rice, meat (typically beef or lamb), carrots, onions, garlic, and traditional spices like cumin and paprika.
Can I use a different type of rice?
Yes, while long-grain rice like basmati is preferred for its texture, jasmine or even medium-grain rice can be used with good results.
Why is the garlic left whole and unpeeled?
Whole garlic infuses the rice with a mellow, aromatic flavor without overpowering the dish, and can be removed before serving if desired.
How do I prevent mushy rice?
Be sure to rinse the rice well to remove excess starch and avoid stirring once the rice is added, which can cause it to break down.
Can I add chickpeas to plov?
Yes, cooked chickpeas are a traditional and delicious addition to plov, enhancing both flavor and nutrition.
What is the best cut of beef for plov?
Beef stew meat, chuck, or brisket works well as these cuts become tender with simmering.
Is plov spicy?
Traditional plov is not spicy but rather aromatic and savory. Spice can be added to taste.
How do I serve plov?
Plov is typically served on a large communal platter, often garnished with fresh herbs and sometimes with a side of yogurt or salad.
Can I cook this dish in advance?
Yes, plov can be made ahead of time and reheats well, making it ideal for meal prep or entertaining.
What is the cultural significance of plov?
Plov is a national dish of Uzbekistan, often served at celebrations and communal gatherings, symbolizing hospitality and abundance.
Conclusion
Uzbek Plov is a timeless dish that embodies the spirit of Central Asian cuisine — warm, inviting, and steeped in tradition. With its blend of simple ingredients and robust flavors, it’s an ideal recipe to enjoy with family or share during festive occasions. Whether you’re new to international cooking or already a fan of rice dishes, this recipe offers both authenticity and comfort in every spoonful.
Print
Uzbek Plov (Beef and Carrot Pilaf)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Central Asian
- Diet: Halal
Description
A fragrant one-pot rice dish from Central Asia, Uzbek Plov is made with tender chunks of beef, sweet carrots, garlic, and perfectly seasoned rice — simple, hearty, and deeply flavorful comfort food.
Ingredients
- 2 cups long-grain rice (basmati or jasmine)
- 1 lb beef stew meat, cut into chunks
- 2 tablespoons vegetable oil
- 2 large carrots, julienned
- 1 onion, finely chopped
- 1 head of garlic (whole, unpeeled)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 3 cups water or beef broth
- Fresh chives or parsley, chopped, for garnish
Instructions
- Rinse rice under cold water until the water runs clear. Set aside.
- In a large heavy pot or Dutch oven, heat oil over medium-high heat. Add beef and sear until browned on all sides. Remove and set aside.
- In the same pot, add onions and cook until golden. Stir in carrots and sauté for 5–6 minutes.
- Return the beef to the pot. Add cumin, paprika, salt, and pepper. Nestle the whole garlic head in the center.
- Spread the rinsed rice over the beef and vegetables in an even layer (do not stir).
- Gently pour in water or broth to cover the rice by about 1/2 inch. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes or until rice is tender and liquid is absorbed.
- Let rest for 10 minutes. Fluff rice, discard garlic if desired, and garnish with fresh herbs.
Notes
- Use beef broth for a richer flavor.
- You can substitute lamb for beef for a more traditional version.
- Plov is often served with pickled vegetables or a simple salad on the side.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
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