Osh / Plov (Uzbek Rice Pilaf With Lamb And Carrots)

Name: Osh / Plov (Uzbek Rice Pilaf With Lamb And Carrots)
Yield: 6
Cuisine: Uzbekistan
Ingredients: Lamb shoulder, cut into chunks — 600 g (1.3 lb); Vegetable oil — 120 ml (1/2 cup); Large onions, sliced — 2; Large carrots, cut into thick matchsticks — 4; Long-grain rice, rinsed and soaked in water for 30 minutes — 500 g (2.5 cups); Whole head of garlic, outer skin removed, root end trimmed — 1; Ground cumin — 1 tsp; Salt, plus more to taste — 1 tsp; Black pepper — 1/2 tsp; Water — 900 ml (3.75 cups); Raisins (optional) — 100 g (2/3 cup)

The Quirky Foodster Team

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Servings

Ingredients

Lamb shoulder, cut into chunks — 600 g (1.3 lb)
Vegetable oil — 120 ml (1/2 cup)
Large onions, sliced — 2
Large carrots, cut into thick matchsticks — 4
Long-grain rice, rinsed and soaked in water for 30 minutes — 500 g (2.5 cups)
Whole head of garlic, outer skin removed, root end trimmed — 1
Ground cumin — 1 tsp
Salt, plus more to taste — 1 tsp
Black pepper — 1/2 tsp
Water — 900 ml (3.75 cups)
Raisins (optional) — 100 g (2/3 cup)

Method

Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the lamb and brown on all sides, about 8 minutes.
Add the sliced onions and cook until deeply golden, about 10 minutes.
Add the carrots and cook, stirring occasionally, for 8–10 minutes until softened and slightly caramelized.
Season with cumin, salt, and pepper, and stir well.
Pour in the water, bring to a simmer, and cook uncovered for 30–40 minutes until the lamb is tender, forming a flavorful base broth (called "zirvak").
Drain the soaked rice and spread it evenly over the meat and carrot mixture, without stirring.
Nestle the whole head of garlic into the rice, and scatter raisins on top if using.
Gently pour a little extra hot water over the rice if needed so the liquid sits about 1 cm (1/2 inch) above the rice level. Bring to a boil, then reduce heat to low, cover tightly, and cook for 25–30 minutes without lifting the lid, until the rice is tender and the liquid is fully absorbed.
Remove from heat and let rest, covered, for 10 minutes. Remove the garlic head, gently fluff and mix the rice with the meat and carrots, and serve hot.

Introduction: Plov (locally called "osh") is Uzbekistan's national dish and arguably its most culturally significant recipe: a fragrant rice pilaf cooked with lamb, carrots, and onions in a large cauldron called a kazan.

Cultural Background: Plov (locally called "osh") is Uzbekistan's national dish and arguably its most culturally significant recipe: a fragrant rice pilaf cooked with lamb, carrots, and onions in a large cauldron called a kazan. Traditionally prepared by men at community and family celebrations, weddings, and holidays, plov varies by region but always centers on the technique of layering rice over a rich meat and carrot base so it steams to fluffy perfection while absorbing the meat's flavor.

Tips: Do not stir the rice into the meat mixture before covering; layering allows the rice to steam properly and prevents mushiness. Soaking the rice beforehand helps it cook evenly and absorb flavor without becoming sticky. Resist lifting the lid during the final steaming stage, as this releases essential steam needed to cook the rice through.

Variations: Beef can be substituted for lamb for a slightly milder flavor. Some regional versions add chickpeas or quince for sweetness. Vegetarian version: replace the meat with extra vegetables and chickpeas, using vegetable stock instead of a meat-based zirvak.

Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.

Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, for 8–10 minutes, or microwave in short bursts until heated through.

FAQs:

Q: Why is my plov mushy instead of fluffy?

A: This usually happens if the rice wasn't rinsed and soaked properly, or if too much liquid was added before the steaming stage.

Q: Can I make plov without a kazan?

A: Yes, a large heavy-bottomed Dutch oven or deep pot works well as a substitute.

Q: Why is a whole garlic head added instead of minced garlic?

A: The whole head steams gently and infuses mild garlic flavor throughout the dish without becoming overpowering; it is typically discarded or served whole as a garnish.