Plov has been bringing people together for centuries—its origins trace back to the 4th century BC, when Alexander the Great instructed his cooks to prepare a light but filling rice dish for his army. They did a great job, transforming lamb and a few aromatics into something hearty yet sustaining. It carried on to our date, over time evolving from a humble military meal into one of Central Asia’s most beloved dishes. At its heart is zirvak—a rich, savory base of fried meat, onions, and carrots slowly simmered with spices until the flavors meld into something both earthy and aromatic. The plov itself, Uzbekistan’s version of rice pilaf, is built by layering well-rinsed rice over the zirvak. As the rice steams, it absorbs the fragrant broth below, creating distinct, tender grains that glisten with savory, spice-laden oil. It’s a dish made for gathering: simple ingredients transformed into something extraordinary when shared. Whether served at a family table or a festive feast, plov invites people to slow down, serve generously, and savor together.
Active time: 1 hr 15 min • Total time: 2 hr 30 min
8–10
• 8-quart Dutch oven (or heavy-bottomed pot) • Mortar and pestle
Ingredients
- 2 lb long-grain parboiled rice
- 280 ml avocado oil (or neutral vegetable oil)
- 4 medium onions, halved and thinly sliced
- 2 lb lamb, cut into 2-inch cubes
- 2 lb carrots, julienned into ⅙-inch sticks
- 1½ tsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp dry barberries
- 2 medium dried chilies
- Boiling water, as needed for simmering the zirvak and steaming the plov
- salt, to taste
- 2 bulbs garlic, outer skin removed but left whole—do not break into cloves
Sourcing & Substitution Tips:
- Any cut of lamb with minimal bone will work for this recipe—leg, shoulder, shank, etc. I always use lamb raised on our small family-run ranch, Hackamore Ranch. Our flock grazes freely under Texas skies, nurtured with care and respect for the land. That care translates into exceptional tenderness and clean, rich flavor that melds beautifully with the eastern aromatics of the zirvak.
- Parboiled rice is rice that’s been partially boiled in its husk before milling. The process drives nutrients from the bran into the grain, giving it a light golden hue, a firmer texture, and a subtly nutty flavor. Because the grains are partially precooked, they stay distinct and resist turning mushy—ideal for plov, where separate grains are essential. Parboiled rice is widely available at grocery stores; for the most authentic texture, look for elegant, long-grained Uzbek or Central Asian varieties labeled sella basmati or golden basmati.
- Look for barberries in Middle Eastern markets or substitute a small handful of dried cranberries for a touch of tartness.
Instructions
- Rinse rice Rinse rice under cold water until the water runs clear. Drain and set aside.
- Build the zirvak
- In a heavy-bottomed 8-quart pot or Dutch oven, heat oil over medium-high until shimmering and just beginning to smoke.
- Add onions and cook 5–7 minutes, stirring frequently, until deep golden brown but not burned.
- Add lamb and cook 10–15 minutes, stirring occasionally, until browned on all sides.
- Add carrots and cook undisturbed for 3 minutes, then stir and continue cooking 10 minutes more, until slightly tender.
- Season the zirvak Lightly grind coriander and cumin seeds in a mortar. Add them to the pot along with barberries. Season generously with salt to taste. Add a bit more salt than you usually would—some will be absorbed by the rice.
- Simmer the zirvak
- Reduce the heat to medium and cook 7–10 minutes, until the carrots are tender.
- Pour in enough boiling water to cover the mixture by about ¾ inch.
- Add dried chilies, reduce heat to low, partially cover, and simmer 1 hour, until the broth is rich and aromatic.
- Layer in the rice to build the plov
- Rinse and drain the rice once more.
- Spread it in an even layer over the zirvak.
- Increase heat to high, then gently add boiling water to cover the rice by 1 inch, pouring over a spatula to diffuse the stream and avoid disturbing the layers.
- Press the garlic bulbs halfway into the rice. Cover, reduce heat to low, and cook 30 minutes, until the rice is tender.
- Remove from heat and rest 10–15 minutes before serving.
- Finish the plov and serve
- Invert the plov and zirvak into a large bowl. You can mix it directly in the pot, but it’s easier to turn it out into another vessel first.
- Remove the meat, chilies, and garlic, then gently fluff and mix the rice so it’s evenly coated with the aromatic oil and juices.
- Arrange the lamb, garlic, and chilies over the rice and serve.
Serving & Storage Suggestions
- Serving temp: Warm, immediately after mixing the plov
- Pairs well with: Traditionally served with Achichuk (also called Shakarob)—a simple Uzbek tomato-and-onion salad seasoned with salt, pepper, and a sprinkle of cilantro or spring onion.
- Storage / Best by: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of water to refresh the texture.
- Make–ahead optionality: The zirvak can be prepared up to 1 day in advance and refrigerated. When ready to serve, reheat to a simmer, then continue layering the rice to build the plov. This make-ahead step is especially helpful for entertaining—giving you the deep flavor of a long simmer without the last-minute rush.
Original Source: https://hackamoreranch.com/blog/uzbek-plov/
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