A traditional Uzbek plov made with long-grain rice, slow-braised beef, onions, and carrots, seasoned with cumin, coriander, and saffron. A hearty, aromatic, authentic dish of Central Asian cuisine, ideal as a main course.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Beef and spices like cumin and coriander are warming and support the digestive fire.
Ingredients
Base
- Lamb (shoulder or leg) – 1.6 kg
- Long-grain rice (basmati or jasmine) – 1.2 kg
- Yellow onion – 600 g
- Carrots – 1 kg
- Garlic – 3 whole heads
- Vegetable oil (sunflower or cottonseed) – 300 ml
- Water or broth – about 2 l
Spices and seasoning
- Cumin (whole) – 2 tbsp
- Coriander (seeds, crushed) – 1 tbsp
- Saffron – a pinch (or a saffron infusion)
- Black pepper – 1 tbsp
- Salt – to taste
Coconut dip
- Coconut yogurt – 200 ml
- Lime juice – 1 tbsp
- Ground cumin – ½ tsp
- Salt – to taste
Method
- Rinse the rice thoroughly in cold water until the water runs clear, and leave it to soak.
- Cut the meat into large cubes. Slice the onion, and cut the carrots into thin strips.
- Heat the oil in a wide pot or kazan and sear the meat over high heat until golden.
- Add the onion and sauté until soft and lightly browned.
- Add the carrots, sauté briefly, add the spices and salt, and pour in enough water to cover the meat.
- Tuck in the whole heads of garlic, cover, and simmer for about 40–50 minutes, until the meat is tender.
- Level the meat, pour off the water down to the level of the meat, and spread the rice evenly on top (don't stir).
- Pour in hot water to about 2 cm above the rice and add the saffron infusion.
- Cook without stirring until the rice absorbs the liquid. Then cover, lower the heat, and steam for about 20 minutes.
- Mix the dressing ingredients and let it rest in the fridge.
- Before serving, gently fold from the bottom up.
Serving
Serve hot, ideally with pickled vegetables or a simple tomato and onion salad. Top with 2 tbsp of the yogurt dressing. A serving is about 350 g.
Key ingredients
- Beef
- Quality protein, haem iron and B12; slow braising makes it easier to digest.
- Basmati rice
- Aromatic long-grain rice with a lower GI; a light side.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Cumin
- Supports digestion and eases bloating; a source of iron.
- Coriander seeds
- Soothes digestion and gently cools the heat of spices.
- Tomatoes (peeled / passata)
- Lycopene (an antioxidant), the umami base of sauces.
- Jasmine rice
- Slightly sticky aromatic rice; naturally thickens soups.
- Coconut milk
- Plant fat for creaminess without dairy; medium-chain fats.
Why it’s good for the body
- Rice is an easily digestible source of energy.
- Lamb provides quality protein and iron.
- Carrots bring beta-carotene and fiber.
- The spices traditionally support digestion.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- Traditionally, plov is made without stirring the rice while it cooks.
- It can also be made with beef.
- It holds its quality very well at service and when reheated.