Traditional Uzbek Pilaf Recipe with Lamb - Uzbek Plov Uzbekistan National Dish - Plov Pulao or Pilaf

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers health benefits while sunflower oil is cost-effective.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: no fruits

Fresh fruits can add flavor without the added sugar of dried.

chickpeas

🥗Healthier: lentils

💰Cheaper: peas

Lentils provide protein and are often more affordable than chickpeas.

Rinse rice under cold water until the water runs clear.

Soak rice in water for 30 minutes, then drain.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in diced lamb and cook until browned on all sides, about 10 minutes.

Add sliced carrots and cook for another 5 minutes, stirring occasionally.

Mix in garlic cloves, cumin, black pepper, and bay leaves, cooking for 2 minutes.

Add soaked rice to the pot, spreading it evenly over the meat and vegetables.

Pour in water until it covers the rice by about an inch.

Bring to a boil, then reduce heat to low and cover the pot.

Cook for 20-25 minutes without stirring, until rice is tender and water is absorbed.

Remove from heat and let it sit, covered, for 10 minutes.

Fluff the rice with a fork and mix in chickpeas and dried fruits, if using.

Garnish with fresh herbs before serving.

Cooking Techniques

Spice Level: