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Classic Uzbek Plov
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Plov is the soul of Uzbek cuisine, a dish that brings the family together at one table. Fragrant rice, tender meat, and aromatic spices make this dish unique and unforgettable. In Uzbekistan, preparing plov is a true ritual symbolizing hospitality and household prosperity
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Variations
You can endlessly experiment with ingredients: add dried fruits for a slightly sweet flavor or try different types of meat.
Secrets of Tenderness and Taste
The secret to tender plov is cooking the rice properly — it should be fluffy but not overcooked. The right amount of water and carefully chosen spices are the key to success.
Ingredient Tips
For an authentic taste, use lamb, fresh vegetables, and traditional spices such as turmeric and cumin. Rinse the rice well before cooking.
Small Culinary Details
Try not to stir the plov during cooking to keep the rice fluffy. Let the dish rest for 10 minutes after cooking to allow the flavors to fully develop.
Ingredients for the recipe
Ingredients
Legurme Long Grain Rice 1kg
500 g
Lamb Shoulder Steak on the Bone
600 g
Carrot
300 g
Onion
200 g
Karpatska Dzherelna Still Mineral Water 2l
700 ml
Oliyar Refined Sunflower Oil 1l
100 ml
Kamis Cumin 15g
1 tsp
Moryachka Extra Iodized Food Salt 450g
to taste
Preparation steps
01
Prepare the meat — Cut the lamb into cubes. ⏱ 15 min. Tip: cubes should be uniform in size.
02
Sauté the vegetables — Fry the onion and carrots in a large pan until golden. ⏱ 10 min. Tip: light caramelization of vegetables.
03
Add the meat — Add the meat to the vegetables and fry until the pink color disappears. ⏱ 10 min. Tip: meat should be slightly browned.
04
Cook the plov — Combine the rice with meat and vegetables, add spices and water. Simmer on low heat until the rice absorbs all the moisture. ⏱ 85 min. Tip: rice should be fully cooked and soft.
Where to order ingredients
Select the required ingredients in one of the stores
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