Plov, Uzbekistan’s national dish, is a hearty rice pilaf made with carrots, onions, and tender meat. It’s traditionally made with lamb, though I prefer using beef, and can also include a variety of additions like chickpeas or raisins. Another unique aspect of this dish are the whole garlic heads, which are slowly simmered in the liquid before adding the rice. The garlic becomes soft, creamy, and almost sweet, and is peeled and served with the plov after it’s finished cooking. While plov is traditionally made in a kazan (a large iron pot), this recipe is just as delicious cooked in a dutch oven.

This is one of my favorite foods ever, and for good reason. Plov is one of the most socially and culturally important foods in Uzbekistan, and is often served for celebrations like birthdays, holidays, and weddings. Because it’s meant to serve a crowd, this recipe does make a ton of food—about 16 servings— but it can be scaled down if needed. Make sure to serve this with the shakarob salad, fresh bread, and hot tea for the full experience.

Ingredients:

Plov:

• 1/2 cup neutral oil (canola or vegetable oil work well)
• 10-12 large carrots, peeled and cut into matchsticks
• 2 large white onions, sliced
• 2.5 lbs beef chuck, cut into large cubes
• 1 kg washed and soaked white rice
• 1 can of chickpeas
• 2 jalapenos or other chili of choice (optional)
• 2-3 whole garlic heads

Spice Mix:

• 1 tsp corriander seeds, lightly crushed
• 1 tsp cumin seeds, lightly crushed
• 1 tsp dried barberries
• 1 tsp garlic powder
• 1 tsp marjoram
• 1 tsp fenugreek
• 1 tsp paprika
• 2 tbsp ground cumin
• 2 bay leaves
• salt to taste

Shakarob:

• 3 large tomatoes, thinly sliced
• 1/2 sweet white onion, thinly sliced
• 2 tbsp chopped fresh herbs (basil or cilantro work well)
• salt and pepper to taste

Directions:

1. In a kazan or in a large dutch oven, heat the neutral oil over medium-high heat. Once the oil is hot, add in the onions and cook until golden.
2. Add in the beef and cook until browned.
3. Add the carrots and cook for about 10 minutes or until golden.
4. Add in the chickpeas, barberries, and spice mix and cook for another minute or two. When adding the cumin seeds, make sure to rub them together between your hands to release the oils and add more flavor.
5. Pour in enough water to fully submerge the beef and bring the mixture to a simmer. Reduce the heat to low and add in the garlic heads and the whole jalapenos, if using.
6. Cover the pot and let simmer for at least an hour, or until the beef becomes tender. Longer is preferable if you can; I like to simmer for 2 hours.
7. Once the beef is tender, add the rice and fill the pot up with water. The amount of water needed will depend on the type of rice you use, so follow the instructions of your rice. Generally, the water should just barely cover the rice by a centimeter or two.
8. Cover the pot and let simmer on low for 20 minutes. The rice is done when the water is absorbed and the rice maintains separate grains.
9. While waiting for the rice to cook, prepare the shakarob salad by combining the tomatoes, onions, herbs, salt, and pepper in a large bowl and mixing well.
10. After 20 minutes, fluff the rice and transfer to a serving platter. Serve with bread, hot tea, and lots of shakarob spooned over the plov.

For a more detailed video tutorial of how to make plov, watch my TikTok here:

@madeby.milena

another uzbek fav, plov! measurements will be in the comments #food #uzbek #uzbekfood #plov #uzbekplov #rice #beef #fyp #foryou #foryoupage

♬ original sound – milena