Plov (Pilaf)

Name: Plov (Pilaf)
Cook time: 135 min
Total time: 135 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 800g Lamb, shoulder or leg, boneless; cut into 3 cm chunks; 500g Long-Grain Rice, preferably Uzbek devzira or basmati, well rinsed; 4 large Carrots, about 500 g, cut into matchsticks; 2 large Onions, about 300 g, thinly sliced; 2 heads of Garlic, tops trimmed; 120ml Sunflower Oil; 2 tsp Cumin Seeds, zira, lightly crushed; 1 tbsp Barberries, zereshk, rinsed; 2 Bay Leaves; 1 tsp Ground Black Pepper; 2 1/4 tsp Salt, to taste; 750ml Water

Plov is a hearty, aromatic pilaf where tender lamb and sweet, caramelized carrots mingle with toasted cumin and tangy barberries for a richly flavored, one-pot meal. The long-grain rice steams to fluffy perfection over slow-simmered meat and vegetables, creating layers of savory depth and bright pops of acidity. Serve it family-style for a comforting centerpiece that feels both rustic and refined.

Plov is a hearty, aromatic pilaf where tender lamb and sweet, caramelized carrots mingle with toasted cumin and tangy barberries f... Show more

Traditional Russian Recipe

Health Grade

B- · Healthy

Rating

4.4

Time

2 hrs

Price

1,66 €

Calories

926 kcal

meal prep

one pot

gluten free

high protein

Method

Prep the ingredients

Cut the Lamb into 3 cm chunks. Peel the Carrots and cut them into thin matchsticks, thinly slice the Onion, and trim the tops off the Garlic heads so the cloves are exposed but the heads stay intact. Rinse the Long-Grain Rice in several changes until the rinse liquid runs almost clear, then drain well. Quickly rinse the Barberries and lightly crush the Cumin Seeds with a spoon, the side of a knife, or a mortar and pestle.

Brown the lamb

Set a large heavy-bottomed pot over medium-high heat and warm the Sunflower Oil until it shimmers. Add the lamb in a single layer and sear it, turning only as needed, until the pieces are browned on several sides. Work in batches if necessary, then transfer the browned meat to a plate.

Soften the vegetables

Keep the pot over medium heat, add the onion, and cook, stirring often, until it turns soft and lightly golden, about 5 minutes. Add the carrots and crushed cumin seeds, then cook, stirring and scraping the bottom, until the carrots are just starting to soften, about 8 minutes.

Build the broth

Return the lamb to the pot, tuck in the two Bay Leaf leaves, and season with about 2 tsp of the Salt and the Ground Black Pepper. Pour in 600 ml of the Water, bring everything to a boil, then lower the heat and simmer gently, partially covered, until the lamb is nearly tender, about 35 minutes. Keep the pot at a gentle simmer so the liquid stays around the meat instead of boiling away too fast.

Add the rice

Spread the drained rice over the lamb and vegetables in an even layer without stirring, then scatter the barberries over the top. Pour the remaining 150 ml of water around the edges, raise the heat just enough to bring the pot back to a steady boil, and cook uncovered until the liquid level drops below the rice and little steam holes appear on top, about 10 minutes. Gently poke a few channels down through the rice with the handle of a spoon so the steam can move through.

Steam the plov

Heap the rice into a gentle dome, cover the pot tightly, lower the heat to very low, and steam until the grains are tender and separate, 20 minutes. Turn off the heat and let it sit, still covered, for 10 minutes so the moisture redistributes and the top finishes cooking.

Serve hot

Fluff the plov very gently from the top down, taste, and add a little more salt if needed. Lift the garlic heads out or set them on top for serving, then spoon the lamb, carrots, rice, and juices onto a warm platter and serve immediately.