Published 28th Jun. 2021
Reading time
This plov recipe was picked up by Simoon Travel's Amelia in Uzbekistan. Plov is the country's national dish, a hearty mix of rice, lamb and vegetables.
Plov Recipe
On return from her recent trip to Uzbekistan, Simoon Travels' Amelia shares a recipe for the national dish, plov, a hearty rice dish cooked in lamb fat with vegetables.
Ingredients:
(For 4 people) 2 cups long grain parboiled rice 5 large carrots 2 large onions 400 grams cubed leg of lamb 100 grams lamb fat Vegetable or lamb broth 1 tsp peppercorns 2 tbsp coriander seeds 2 tbsp cumin seeds 1/2 cup barberries 4 heads of garlic
Method:
Chop off the top of each garlic head and throw away, then sprinkle a teaspoon of olive oil on top of the remaining bulbs and wrap in foil. Roast in a medium-hot oven (180°C) for about an hour. The garlic should be soft and brownish when done. Create a vegetable broth by chopping a leek, an onion, a potato, a couple of garlic cloves and adding salt, then cover with water and simmer for about 45 minutes. In the meantime, peel and cut two large onions in half, then thinly slice. Peel and roughly grate 6 large carrots. Soak the barberries in a little water. Grind the peppercorns, coriander seeds and cumin seeds in a mortar to a fine powder. Melt the lamb fat in an oven over high temperature and remove as much of the liquid fat out as you can. Then heat the fat in the oven until it smokes, but do not let it burn. Quickly fry the lamb cubes on all sides until nicely browned, remove from the heat and cover. Heat the lamb fat remaining in the oven and add the sliced onions, turning regularly until soft and light brown. Add the powered spices and mix well for 1 minute. Then add the carrots and cook for a further 3 minutes. Add the cubed lamb with all its juices and mix well whilst reducing the heat to medium hot. Add 2 cups rice and 4 cups of the hot vegetable broth prepared earlier. Cover and simmer over medium heat for about 10-15 minutes, stirring frequently. When the rice is cooked, add the drained barberries and remove the lid Continue to stir until all liquid has fully evaporated, and then serve piping hot with a garlic head prepared earlier for each guest. Enjoy!
And if you still have room leftover - Try some delicious traditional Uzbekistan biscuits...
Contact Original Travel
Experience the magic of Uzbekistan and its Silk Road sights with the guidance of our talented team. Besides must-see city sites like Samarkand’s Registan and Bukhara’s bewitching bazaars, we can plan activities to help you experience authentic Uzbek life. From making traditional plov in a cooking class to dinner with an Uzbek family in their home, our consultants tailor each trip to you. In-country, let us take care of travel arrangements while our friendly Concierge team provide hands-on help should you need it. When it comes to accommodation, we carefully vet our hotels to supply only the best this Central Asian gem has to offer.
ENQUIRE NOWPractical advice and inspiration for your next trip
By the end of an Uzbekistan holiday, you might have had your fill of monuments beginning with 'M'. There are enough mosques, mausoleums, Madrassah, museums and markets to make one's head spin.
28th June 2021 - Uzbekistan Culture
Uzbekistan might be best known for its ancient Silk Road cities' rich culture, history and art, but the country’s spectacular scenery should not be overlooked.
28th June 2021 - Uzbekistan Adventure
On the hill of Afrasiab, see the remains of the ancient city, on a desert promontory surrounded by a rampart of mud bricks. From there, Samarkand unfolds its silhouette over a crystal clear sky.
6th November 2019 - Uzbekistan 24 Hours In
Our team of destination experts will get to know you and your unique requirements for your holiday
We work with you to build an ultra-personalised holiday itinerary with your choice of accommodation, experiences and activities
All of our holidays include little extras designed to make a big difference to your trip, from fast-tracking you through airport check-in and security to our network of local Concierges
