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Plov

Name: Plov
Cuisine: Uzbek
Ingredients: 2 cups long-grain rice; 500 grams lamb or beef; 3 medium carrots; 2 medium onions; 100 ml vegetable oil or lamb fat; 1 bulb garlic; 1 teaspoon cumin; 2 tablespoons barberries (optional); to taste salt; to taste black pepper

Plov is a hearty and aromatic rice dish that serves as the national dish of Uzbekistan. It typically combines rice, meat, carrots, and onions, cooked together with spices to create a rich and flavorful meal often served at gatherings and celebrations.

10 ingredients

savoryaromaticearthyspiced

Culinary DNA Preview

Uzbek70%

Persian (Iranian)30%

Ingredients

long-grain rice
2 cups
lamb or beef
500 grams
carrots
3 medium
onions
2 medium
vegetable oil or lamb fat
100 ml
garlic
1 bulb
cumin
1 teaspoon
barberries (optional)
2 tablespoons
salt
to taste
black pepper
to taste

Method

Steps not available

Origin Story

Plov's origin traces back to Central Asia, where it developed as a communal dish among nomadic peoples. It reflects the fusion of Persian pilaf traditions with local ingredients and cooking methods unique to Uzbek culture.

Culinary DNA

Ingredient ancestry breakdown

Uzbek70%

ingredients+techniques

Persian (Iranian)30%

ingredient_origin

Techniques

sautéing simmering steaming layered cooking

Stories about this dish

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Central Asiacuisines →Foodways connections →