Uzbek Plov with Lamb
Fluffy rice with lamb, carrots and onion, infused with cumin and barberry — plov just like in Uzbekistan.
Plov is Uzbekistan's signature dish and one of the most recognizable recipes of Central Asia: rice, meat, carrots and onion cook together in one pot, each layer soaking up the others' flavor. The secret to fluffy plov lies in the order the ingredients go in and the right ratio of liquid to rice: first you cook the zirvak (a base of meat, onion and carrot), then rinsed rice is layered on top and steamed without stirring. Cumin, barberry and sometimes saffron give plov its signature taste and golden color. At home, a thick-bottomed pot or a lidded wok works fine instead of a traditional kazan.
🧺 Ingredients
🍽 6 servings👩🍳 Method
- 1
Zirvak
Cut the meat into large chunks, the onion into half-rings, and the carrot into thick strips. Heat the oil in a kazan or thick-bottomed pot and fry the meat until browned, 7–10 minutes.
- 2
Vegetables
Add the onion and fry until golden, then add the carrot and cook for another 5–7 minutes without letting it fully soften.
- 3
Broth
Add the cumin and barberries, pour in the hot water, add the whole head of garlic, season with salt, and simmer the zirvak over low heat for 30–40 minutes.
- 4
Rice
Rinse the rice until the water runs clear and spread it evenly over the zirvak without stirring. Carefully top up with boiling water so it covers the rice by about 1.5–2 cm.
- 5
Steaming
Cook over medium heat until the water is absorbed, then poke a few holes down to the bottom with a spoon, reduce the heat to low, cover, and let it steam for 25–30 minutes.
- 6
Serve
Remove from the heat, let it rest covered for 10 minutes, gently mix the plov, transfer to a large platter, and garnish with the garlic cloves and carrot.
💡 Tips
- 💡
Don't over-salt the zirvak — the rice will absorb some of the salt as it cooks, balancing things out.
- 💡
Poking holes to the bottom with a spoon during the steaming stage lets steam escape evenly and keeps the rice from clumping.
🔄 Swaps & variations
- 🔄
Fergana-style plov uses yellow carrots and minimal spices — try this version for a milder flavor.
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❓ Frequently asked questions
Why does plov turn into mush instead of staying fluffy?
Usually it's too much water or stirring the rice while it cooks. The rice should be spread in a layer over the zirvak and left untouched until done, and the water should be measured to the right level rather than added generously "just in case."
What kind of rice is best for plov?
Traditionally devzira, but any long-grain, low-starch rice works. Avoid round sushi or risotto rice — it will turn sticky.
Should the rice be soaked before cooking?
Yes, rinsing until the water runs clear and soaking for 20–30 minutes remove excess starch and help the rice stay fluffy.
Can lamb be replaced with chicken?
You can, but the flavor will be noticeably lighter and less rich — in that case reduce the zirvak simmering time to 15–20 minutes.
