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Uzbek-Style Plov with Lamb and Quince

The real deal — rich, hearty, and easy to make! This Uzbek-style plov (pilaf) is loaded with spices, and while it cooks the whole house fills with an incredible, mouthwatering aroma. The quince gives it a flavor and fragrance all its own.

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Pilaf with quince and meat in Uzbek style
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 8 g
Fats 26 % 11 g
Carbohydrates 56 % 24 g
223 kcal
GI: 17 / 83 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make Uzbek-style plov with lamb and quince? It's easy. Start by gathering everything on the ingredient list. You can leave the barberries out, but they add a lovely aroma and a gentle tartness. You can also swap the individual spices for 1–2 tablespoons of a ready-made plov spice blend.

  2. Step 2:

    Step 2

    Rinse the lamb and cut it into large pieces.

  3. Step 3:

    Step 3

    Rinse the rice until the water runs clear, add a little salt, cover with warm water, and let it soak for 30 minutes. Soaking the rice before cooking keeps it from turning mushy. Use whatever rice you like — a dedicated plov rice or another variety — but make sure it's parboiled so it holds its shape and doesn't overcook. I'm using golden parboiled rice.

  4. Step 4:

    Step 4

    Then drain the water.

  5. Step 5:

    Step 5

    Peel the carrots and cut them into matchsticks.

  6. Step 6:

    Step 6

    Peel the onion and slice it into half-rings.

  7. Step 7:

    Step 7

    Wash the quince and cut it into large wedges — I simply quartered the fruit.

  8. Step 8:

    Step 8

    Heat the vegetable oil in a cauldron or heavy pot. Add the meat and fry over high heat, stirring occasionally, for 10 minutes, until golden brown.

  9. Step 9:

    Step 9

    Add the onion and season it with ground black pepper and salt.

  10. Step 10:

    Step 10

    Stir so the meat sits on top and the onion underneath. Fry the onion and meat together for 7–8 minutes.

  11. Step 11:

    Step 11

    Pour in hot water until it fully covers the meat and onion.

  12. Step 12:

    Step 12

    Bring to a boil, then cover and simmer over low heat for about 30 minutes.

  13. Step 13:

    Step 13

    Stir everything, spread the carrots in an even layer, and simmer for another 15 minutes.

  14. Step 14:

    Step 14

    In the palm of your hand, mix the cumin, barberries, paprika, salt, and ground pepper. Sprinkle the spices evenly over the contents of the pot.

  15. Step 15:

    Step 15

    Arrange the quince wedges on top and simmer for 2–3 minutes.

  16. Step 16:

    Step 16

    Spread the rice in an even layer over the meat.

  17. Step 17:

    Step 17

    Sprinkle the rice with the turmeric and 1 tablespoon of salt.

  18. Step 18:

    Step 18

    Pour in hot water so it sits about 1 inch (2–3 cm) above the rice. Cover the pot and bring the water to a boil over medium heat.

  19. Step 19:

    Step 19

    Push the whole rinsed garlic cloves down into the rice. Cook the plov, covered, for 15–20 minutes.

  20. Step 20:

    Step 20

    Then use a slotted spoon to mound the rice toward the center and poke a few deep holes down through the plov with a skewer.

  21. Step 21:

    Step 21

    If there's no water left in the pot, turn the heat down to its lowest setting. Wrap the lid in a clean kitchen towel and cover the pot with it. Steam the plov for 10–15 minutes. If there's still water in the pot, wait for it to cook off before covering.

  22. Step 22:

    Step 22

    Mound the rice and carrots onto a serving platter. Cut the lamb into smaller pieces and arrange them over the plov. Garnish with the garlic heads and quince wedges. Enjoy!

  • Every oil is good only up to a certain temperature — its smoke point, where it starts to burn and forms toxic compounds, including carcinogens. To learn how to gauge frying temperature and pick the best oil for the job (and which ones to skip entirely), read more here.
  • Because everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste. And if you're using a spice for the first time, remember that some are especially easy to overdo — chili pepper, for one.
  • You can use any other meat in place of lamb, but keep in mind the cooking time and calorie count will change accordingly.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - dorsal part - 459  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Quince - 40  kcal/100g
  • Turmeric - 325  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Zira - 112  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Barberry - 29  kcal/100g
  • Salt - 0  kcal/100g
  • Paprika - 289  kcal/100g

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