After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.

Recipe Summary

prep:
20 mins
cook:
1 hr 40 mins
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.

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  • Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.

  • Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.

Nutrition Facts

497 calories; protein 18.9g 38% DV; carbohydrates 56.2g 18% DV; fat 22.9g 35% DV; cholesterol 50mg 17% DV; sodium 1807.8mg 72% DV. Full Nutrition
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Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/24/2012
Very close to the true uzbek recipe (I'm originally from Uzbekistan). Agree with previous reviewers abour julienned carrots. Another thing we do differently: put raw garlic on top the rice (squeeze it in the rice in the center) before covering everything with water. Pour water over a tablespoon or wooden spatula to ensure even distribution over rice (to avoid making large holes in the rice). Cover, and when it starts boiling remove the cover to let water evaporate. Then cover again until rice is ready. Cook on slow heat. Also, we use round rice rather than long rice but in any case avoid sticky rice. The main key to the true uzbek plov: spices. In addition to what you already mention you need turmerick (it gives plov its golden colour), carum seeds (or caraway seeds), cumin can be used regular and black cumin for more flavor, some use paprika. Comment to other reviews: Cranberries is a poor substitute to barberries - you need something very sour. There is no butter in the plov. Serve with shikarop: a salad with finally sliced (almost shredded) tomatos, shredded sweet onions, oil, salt, pepper, cilantro, and paprika. Enjoy! Read More
(120)

Most helpful critical review

Rating: 1 stars
02/10/2014
following this recipe exactly for cooking times and so forth everything was burned and unedible. Very disappointed. Lamb is not cheap either. Read More
(8)
41 Ratings
  • 5 star values: 28
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
05/24/2012
Very close to the true uzbek recipe (I'm originally from Uzbekistan). Agree with previous reviewers abour julienned carrots. Another thing we do differently: put raw garlic on top the rice (squeeze it in the rice in the center) before covering everything with water. Pour water over a tablespoon or wooden spatula to ensure even distribution over rice (to avoid making large holes in the rice). Cover, and when it starts boiling remove the cover to let water evaporate. Then cover again until rice is ready. Cook on slow heat. Also, we use round rice rather than long rice but in any case avoid sticky rice. The main key to the true uzbek plov: spices. In addition to what you already mention you need turmerick (it gives plov its golden colour), carum seeds (or caraway seeds), cumin can be used regular and black cumin for more flavor, some use paprika. Comment to other reviews: Cranberries is a poor substitute to barberries - you need something very sour. There is no butter in the plov. Serve with shikarop: a salad with finally sliced (almost shredded) tomatos, shredded sweet onions, oil, salt, pepper, cilantro, and paprika. Enjoy! Read More
(120)
Rating: 4 stars
03/28/2011
I was born in Uzbekistan and my family has been making this dish for as long as I can remember, the only thing we do diffently is we cut the carrots in thick julienne not grate the carrots Read More
(40)
Rating: 5 stars
04/23/2011
I made the Lamb and Rice. The most difficult part was trying to find barberries. I used dried cranberries instead. The dish is OUTSTANDING. It took time, but was worth it. thanks, Sarah Read More
(15)
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Rating: 4 stars
04/23/2011
I happened upon this from the front page and what you're probably missing is fenugreek seasoning you add this after you add the water to the rice right on top. Also the carrots traditionally are julienned not grated. Read More
(13)
Rating: 4 stars
10/03/2011
So to make this more authentic use broth instead of water (beef or chicken). It gives the rice a richer flavor. Also I add a little butter right before I throw in the rice. It really improves the flavor. this is a classically rich dish so the flavor of butter takes it a long way. I thinly slice my carrots... this is the traditional way and does a lot for the texture. If you don't like lamb cut up chuck roast will do or any marbelized meat. Read More
(9)
Rating: 1 stars
02/10/2014
following this recipe exactly for cooking times and so forth everything was burned and unedible. Very disappointed. Lamb is not cheap either. Read More
(8)
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Rating: 5 stars
02/28/2011
Very authentic you can also try bone in peaces of lamb that is sold in Costco. Bone will give much flavor to rice. Uzbek eat plov without utensils meat on the bone less messy this way. Read More
(8)
Rating: 5 stars
03/04/2011
I loved it! Very good! At first I was scared that there were a lot of onions and carrots but it turned out very good. It tastes really good and really easy to make. Amazing! 3 Read More
(7)
Rating: 5 stars
09/07/2011
I used beef since it was the only meat I had at the time as well as generous amount of olive oil. I also used pre-mixed spices for plov that I bought in a Russian store. BTW you can find dried barberries there as well for cheap. This is a good recipe! Read More
(4)
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