# Uzbeki Plov

A traditional Uzbek one-pot dish where lamb, vegetables, and rice cook together, soaking up all the rich flavors.

- Cuisine: Other
- Category: Dinner
- Language: en

## Ingredients

- rice
- lamb fat
- boneless lamb shoulder roast
- cumin
- salt
- pepper
- onions
- carrots
- garlic
- jalapeños
- chickpeas
- raisins
- green pepper
- tomatoes
- parsley
- pomegranate molasses

## Instructions

1. Wash the rice multiple times until the water runs clear.
2. Soak the rice in water.
3. Cut the lamb shoulder roast into pieces.
4. Season the lamb pieces with salt, pepper, and cumin.
5. Mix the seasoning thoroughly into the lamb.
6. Finely chop the lamb fat.
7. Add the chopped lamb fat to a pan.
8. Render the lamb fat until it's crispy and releases its oil.
9. Remove the crispy fat pieces from the pan.
10. Sear the lamb pieces in the rendered lamb fat until browned on all sides.
11. Add sliced onions to the pan with the lamb and cook until caramelized.
12. Add sliced carrots to the pan.
13. Season the carrots and onions with salt and cumin.
14. Pour water into the pan, ensuring the ingredients are submerged.
15. Add a whole head of garlic, jalapeños, and chickpeas to the simmering liquid.
16. Let it simmer uncovered until the lamb is tender and the liquid reduces.
17. Add raisins to the pan.
18. Add the soaked rice on top of the meat and vegetables.
19. Smooth out the rice layer, ensuring it's even.
20. Cover the pan and let the rice steam until cooked and separated.
21. Mix all the ingredients in the pan gently.
22. Slice green peppers for the side salad.
23. Slice onions for the side salad.
24. Slice tomatoes and add them to a bowl with the sliced green peppers and onions.
25. Add chopped parsley to the salad ingredients.
26. Drizzle pomegranate molasses over the salad.
27. Season the salad with salt and pepper.
28. Toss the salad ingredients together.
29. Serve the plov with the achik chuchuk salad on the side.
30. Peel and eat a clove of garlic from the plov.
31. Enjoy the plov.

## Equipment

- metal bowl
- pan
- tongs
- spatula
- strainer
- knife
- cutting board

## Tips

- For faster cooking, use a boneless lamb shoulder roast.
- Be heavy-handed with the cumin as it's the soul of a good plov.
- Leave the liquid uncovered to reduce and concentrate flavor.
- Serve with achik chuchuk salad for a balanced meal.

## Source

- Original video: https://www.facebook.com/share/r/1GB8Pbu7h6/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/07be1387-5cac-4cbb-a676-1e55f91bed66
- Extracted: 2025-07-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt