Plov, also known as pilaf, is a traditional dish with roots in Central Asia, characterized by the use of rice, juicy lamb, carrots and aromatic spices. Plov is considered a national dish, especially in Uzbekistan and Kazakhstan, and is served at festive occasions and family gatherings. The unique cooking technique makes the rice fluffy and light while the meat remains juicy. For many, plov symbolizes community and cohesion, as it is traditionally prepared and shared in large quantities.
Plov is a dish that is not only filling, but also offers a taste experience thanks to its combination of spices and ingredients. Preparation requires a few steps, but the flavors that emerge during cooking reward patience. With this recipe you will prepare an authentic plov that brings the taste of Central Asia to your table.
List of ingredients for 6 people
- 500 g lamb (shoulder or neck), cut into cubes (beef or pork ragout are suitable alternatives)
- 500 g long grain rice (e.g. basmati or jasmine rice)
- 3 large onions, finely chopped
- 3 large carrots, cut into thin strips
- 100 ml vegetable oil or lamb fat
- 1 garlic bulb (unpeeled, only the bottom cut off)
- 1 tbsp cumin (whole)
- 1 tsp Coriander seed
- 1 teaspoon paprika powder
- 1 tsp turmeric powder (for a nice color)
- Salt and pepper to taste
- 1.2 liters of water
preparation
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Preparing the rice: Wash the rice thoroughly until the water runs clear to remove excess starch. Then soak the rice in cold water for 30 minutes while the other ingredients are prepared.
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Fry meat: Heat the vegetable oil in a large, deep pot (ideally a cauldron or casserole). Fry the lamb in small batches until it is golden brown all over. Remove the meat and set aside.
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Sauté onions and carrots: Sauté the onions in the remaining oil until translucent, then add the carrots and fry for about 5 minutes until they are slightly soft.
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Add spices: Add the cumin, coriander seeds, paprika and turmeric to the pot and fry briefly so that the flavors develop. Season with salt and pepper.
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Add meat and water: Return the browned lamb to the pot and add the water. Place the unpeeled garlic bulb in the middle of the dish. Bring everything to the boil, then reduce the heat and simmer gently for about 30 minutes until the meat is almost cooked.
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Add rice: Drain the soaked rice and distribute it evenly over the meat and vegetables in the pot without stirring. Sprinkle some salt on the rice and close the pot with a lid.
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Let it steep: Simmer the plov over low heat for about 25-30 minutes until the rice has completely absorbed the water. If necessary, add a little more water if the rice seems too dry.
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Remove garlic and stir gently: Carefully remove the garlic bulb and lightly mix the plov from bottom to top to combine the ingredients.
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Serve: Place the plov on a large platter and garnish with fresh herbs such as dill or parsley. The garlic bulb can optionally be added as a garnish.
Pro tips for the perfect plov
The right choice of rice: Long grain rice like basmati is great for plov because it stays fluffy and doesn’t get too sticky. Cleaning the rice thoroughly is crucial for the right texture.
Cook slowly and evenly: In order to develop the flavors perfectly, the plov should be cooked at low heat and without hassle. Patient preparation is the secret that intensifies the taste and makes the meat particularly tender.
Spices vary: Cumin and coriander are the typical spices for plov, but also experiment with some cinnamon or star anise to add a personal touch.
Adjust cooking time: Pay attention to the cooking point of the rice. The heat should be kept low so that the rice can absorb the water slowly and does not burn.
Taste test and seasoning: Taste before serving and season with salt and pepper if necessary, as the rice can absorb some of the salt during soaking and cooking.
