UzbekistanUzbek plov
Arabic name البلوف الأوزبكستاني
Original name Osh / Plov
Watch how it’s made
Videos are hosted on YouTube and belong to their creators; they load only when you press play. Open on YouTube
Ingredients (8)
Tap an ingredient once it is ready.
Method
Brown the meat in the oil or samna in a large pot (kazan) until it changes colour and is browned on the outside.
Add the sliced onion and stir until soft and golden.
Add the long thin carrot sticks on top of the meat and onion without stirring much, and let everything sweat over a low heat until the carrots soften slightly.
Add the water, whole garlic bulbs, cumin and salt, and simmer gently until the meat is fully cooked and a rich broth has formed.
Spread the well-washed rice evenly over the top without stirring, add hot water to cover the rice slightly, then cover the pot, lower the heat and let the rice steam until fully cooked and all the liquid is absorbed. Gently mix everything together before serving. Plov is Uzbekistan’s national dish and its most festive; it is usually cooked in a huge pot called a kazan for big occasions and weddings, to serve dozens of guests from one large platter.
