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Central Asian Plov



  • Serves 6
  • Cooks in 80 mins (20m prep + 60m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

a central asian specialty

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat the oil in a large pot or Dutch oven over medium-high heat. Add the meat and cook until browned on all sides, about 5 minutes. Remove the meat and set aside.
  2. 2.Add the onions to the pot and cook until caramelized, about 10 minutes. Add the carrots and garlic and cook for another 5 minutes.
  3. 3.Add the cumin, coriander, and paprika to the pot and cook for 1-2 minutes, until fragrant.
  4. 4.Return the meat to the pot and add the bay leaves, rice, and water or broth. Season with salt and pepper to taste.
  5. 5.Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
  6. 6.Remove the pot from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork and remove the bay leaves.
  7. 7.Serve the Plov hot, topped with fried garlic and fresh herbs, and a side of yogurt.

lightbulb_outline Tips

  • chevron_rightYou can add raisins, barberries, or chickpeas to the Plov for extra flavor and texture.
  • chevron_rightYou can also use a mix of spices or your favorite spice blend instead of the cumin, coriander, and paprika.