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Uzbek classic pilaf with lamb in a cauldron

Classic Uzbek Lamb Plov in a Cauldron

Try lamb plov made in a cauldron — authentic and delicious! Classic plov cooked in a cauldron comes closest to the national Uzbek dish. A cauldron holds its heat for a long time after you turn off the stove, which lets all the liquid soak in. The plov comes out fragrant and fluffy!

naniki

Recipe author

Uzbek classic pilaf with lamb in a cauldron

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Composition / ingredients

Servings:

Lamb

300

Parboiled rice (long-grain rice)

1.5

Onion

Carrot

Water (amount is approximate; see steps)

Sunflower oil

Saffron

Paprika

Salt

Barberries

Cumin

Turmeric

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 4 g

Fats 35 % 6 g

Carbohydrates 41 % 7 g

101 kcal

GI: 29 / 0 / 71

Cooking method

Step 1:

How do you make classic Uzbek lamb plov? Gather the ingredients from the list. I recommend filtered water. We'll need a little water to soak the barberries, and for the plov itself the amount of water is approximate — traditionally it's added by eye, so that once you've put the rice in the cauldron it covers the rice by 1 cm (about a finger's width).
Step 2:

Pour boiling water over the dried barberries and let them soak.
Step 3:

Set the cauldron over the heat, let it warm up, and add the oil. In the hot sunflower oil, first fry the onion, cut into half-rings.
Step 4:

Add the carrot, cut into matchsticks. Note: traditionally the carrot is cut, though many people grate it instead. Keep in mind that this isn't just about tradition but about the look and taste of the dish. Cut carrot holds its shape during cooking, while grated carrot turns mushy and blends into the other ingredients. It's your choice, but I personally prefer the traditional way. Fry the vegetables.
Step 5:

Add the lamb, cut into pieces. Fry it. At this stage the lamb doesn't need to be cooked through — it just needs a good sear on the outside.
Step 6:

Add the saffron — you can steep it in boiling water ahead of time or grind it finely and sprinkle it into the plov. Add the turmeric, too.
Step 7:

Add the barberries. Pour in a cup of hot water and simmer over low heat until the meat is done (this mixture of fried vegetables and meat is called zirvak).
Step 8:

Now it's the rice's turn. If you're using regular rice, pick it over and rinse it well, then drain it in a sieve. Pour the rice into the cauldron.
Step 9:

Top up with hot (just-boiled) water so it covers the rice by about 1 cm. Whatever you do, don't stir!
Step 10:

Add a whole head of garlic to the center (just trim off the tough base and peel off the loose outer layers of skin) or individual cloves scored crosswise (this lets the garlic give all its aroma to the plov).
Step 11:

Simmer the lamb plov in the cauldron over low heat, covered, until all the water is absorbed. Don't stir the plov, or the rice will turn to mush.
Step 12:

You can take the finished plov off the heat and, if you have time, let it rest under the lid for another 15–20 minutes — it'll only taste better for it. Serve the lamb plov nicely arranged on a large platter. Enjoy!

Lamb plov in a cauldron is a popular Uzbek plov recipe that has become a classic.
These days plov is made in a slow cooker, in the oven, in a skillet, and even in a pot. But you always have to account for the quirks of each method. In a cauldron, the plov comes out the fluffiest and most fragrant, thanks to its thick walls and material (usually cast iron).