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Dinner Lamb High Protein Uzbek Search Total time: 20 minutes

Plov Recipe

Plov is a traditional Uzbek rice dish made with tender meat, carrots, onions, and fragrant spices, often considered the national dish of Uzbekistan. It’s hearty, flavorful, and usually cooked in one pot, making it a centerpiece for family gatherings and celebrations

Calories 586 kcal
Some Other 526k
Servings 5-8
Carbs 15 g
Plov Recipe

Ingredients

  • 1 kg lamb
  • 1 kg carrots
  • 3 tbsp cumin
  • 200 g rice, uncooked
  • 4 tbsp lard

Step 1

cut the lamb in 1cm cubes

Step 2

Сut the carrots into small strips

Step 3

Do everything else

Step 4

Сut the carrots into halfmoons

Notes and Tips

Lard can be substituted with vegetable oilfghfg

You can use beef or even chicken as a substitute for a meat but it will noticeably affect the taste

Plov is a traditional Uzbek rice dish made with tender meat, carrots, onions, and fragrant spices, often considered the national dish of Uzbekistan. It’s hearty, flavorful, and usually cooked in one pot, making it a centerpiece for family gatherings and celebrations

Plov, often called the “king of Uzbek cuisine,” is a dish deeply rooted in Central Asian culture. It is more than just food — it represents hospitality, tradition, and community. Historically, plov was served at weddings, festivals, and large gatherings, symbolizing abundance and unity. Every region in Uzbekistan has its own variation, with subtle differences in spices, cooking techniques, and choice of meat. This diversity makes plov not only a national dish but also a cultural emblem that connects families and communities across generations.

The foundation of plov lies in its simple yet carefully balanced ingredients: long‑grain rice, tender lamb or beef, onions, carrots, and aromatic spices such as cumin, garlic, and sometimes barberries for a tangy note. Traditionally, plov is cooked in a heavy cast‑iron cauldron called a kazán, which allows the flavors to meld together over an open flame. The process begins with frying meat and vegetables, then layering rice on top, and finally steaming everything together so the grains absorb the rich juices. This one‑pot technique ensures that every spoonful carries the essence of the dish.

While the classic Uzbek plov remains the most iconic, variations exist throughout Central Asia and beyond. In Tajikistan, plov may include chickpeas or dried fruits, while in Kazakhstan horse meat is sometimes used for festive occasions. Modern adaptations have also emerged, with cooks experimenting using chicken, vegetarian substitutes, or even pressure cookers for convenience. Despite these innovations, the soul of plov remains unchanged: it is a dish meant to be shared, bringing people together around a communal table, embodying warmth, generosity, and tradition.

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by developer . Published Jul 20, 2025.

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