Slow cooked meat, rice, vegetables, and spices seasoned in oil is what makes up the national dish of Uzbekistan. While it seems very simple, this dish is undoubtedly scrumptious.

The origins of plov are not exactly known. Some argue that it was invented for the great Uzbek leader Amir Timur, in the 14th century. Others argue that the dish was first served to Alexander the Great’s Troops in the 4th century.

Regardless of its actual origins, plov was clearly influenced by Uzbekistan’s important position on the Silk Road. It utilizes spices and vegetables that travelled along the road, combining Persian and Central Asian flavors and techniques into one hearty dish .

Today, plov is eaten all around Central Asia, but it is by-far the most popular in Uzbekistan.

Different Variations of Plov

There are many different types of Plov, depending on where you are in Uzbekistan and the occasion. Different spices, vegetables, and types of meat can be used according to occasion. The regions of Samarkand, Fergana, Tashkent, Kashkadarya, Bukhara, and Khorezm are all noted for their unique plov variety.

Additionally, different ingredients are added for different occasions. Wedding plov is highly elaborate, using expensive spices and cuts of meat. Additions such as quail eggs and dried fruit are often added. On the other hand, everyday plov, like the one we are preparing today, uses simpler ingredients.

What ingredients are needed to make Uzbek Plov?

Chuck Steak: everyday plov is made using a cheap cut of beef. What makes Uzbek plov unique from other forms of rice pilaf is that the meat is cooked in a liquid broth before adding the rice. This processes helps tenderize even the toughest cut of meat, so feel free to choose any inexpensive cut of beef steak for this recipe.

Oil: Any neutral oil (canola, vegetable, or sunflower) is perfect for this dish. Overall, Uzbek plov is not a particularly light dish, so be prepared to add a bit more oil than you are used to.

Onion: White or yellow onions are best for this recipe.

Carrots: Plov is often displayed in elaborate ways. One of the ways that this is done is through using multi-colored carrots. If you happen to have access to multi-colored carrots, feel free to use them in this dish.

Salt, Saffron, Pepper, Paprika, Cumin, and Bay Leaves: These spices form the basis of this plove recipe . Every recipe may be slightly different, but I have found that this combination is absolutely irresistible. All of the spices are reflective of Uzbekistan’s important position within the spice trade of the Silk Road.

Basmati Rice: Long grain, basmati rice is essential for preparing this dish. Shorter grain rices will result in stickiness, and plov should be fluffy and slightly-oily, not sticky.

Garlic: Garlic is used in a fairly uncommon way in this dish. Instead of adding chopped garlic, an entire bulb of garlic is added to the top of the rice while cooking, allowing it to add aroma and flavor to the dish.

How to make Uzbek Plov?

Plov begins by creating something known as zirvak, or a homeade liquid stock that later flavors the rice. The beef is cooked slowly with onions, carrots, spices, and water. It is then cooked at a low heat for about 40 minutes. This allows a flavorful stock to develop while also allowing the beef to become incredibly tender.

Afterwards, uncooked, rinsed rice is added to the top of the zirvak. Additional water and spices are added. An entire bulb of garlic is placed on top of the rice. The rice is then left to cook until ready to serve!

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This recipe is adapted from the book Samarkand, which is a great guide to Uzbek cuisine!

Interested in cooking more recipes from around the world? Check out all of my travel-inspired recipes here!

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Print Recipe

Uzbek Plov Recipe

Author: joellebohringer

Ingredients

Servings

• 500 g chuck steak (or any inexpensive beef cut)
• 80 ml neutral oil (I use canola)
• 2 large onions, diced
• 5 medium carrots, cut into small matchsticks
• 3 tsp salt (divided)
• 1 pinch saffron
• ¹⁄₂ tsp black pepper
• 1 tsp paprika
• 2 tsp ground cumin (divided)
• 4 bay leaves
• 500 g batsmati rice (or other long-grain rice)
• 1300 ml water (divided)
• 1 head garlic ((top cut off))

Instructions

1. Cut beef in small one inch cubes. In a large stockpot, heat oil until very hot. Add beef and cook until well-browned (about 10 minutes) 

2. Reduce heat to medium, Add chopped onion to beef and oil. Cook for about 5 minutes or until onion is softened. 

3. Stir in carrot matchsticks. Add 1 tsp salt, a pinch saffron,  black pepper, paprika, 1 tsp cumin, and bay leaves. Cook 5-10 minutes more, or until carrots soften. 

4. Add 400 milliliters of  boiling water to beef, onion, and carrot mixture and simmer uncovered on medium heat for 40 minutes. While waiting for beef mixture to cook, rinse the rice until water runs clear. 

5. Once the beef mixture has been boiling for about 40 minutes, place the washed rice on top of the beef mixture. Do not mix. Gently push the entire head of garlic (with the top cut off) into the rice mixture. Sprinkle the remaining 2 tsp of salt  and 1tsp of cumin over the rice. Pour the remaining 900 milliliters of water on top of the rice mixture. 

6. While pot is uncovered, bring to a boil and let boil 10 minutes until the water is mostly absorbed. Poke holes throughout the rice to allow the steam to escape. Turn the mixture to low heat and cover. Let cook for 5-20 minutes until rice is tender. 

7. Remove the garlic head and bay leaves. Stir mixture to combine and serve.