Uzbek plov (Rice with lamb & carrot)
The Uzbek national dish that you'll find versions of all over Central Asia and the Caucasus.
Hey there,
This month’s free new recipe is a classic found all over Central Asia and the Caucasus – even into Turkey. I’ve enjoyed making this one for years, and I’m very happy to pass on my recipe to you, too!
With all best wishes from Istanbul 🧿
Vidar
My first encounter with plov, the Uzbek national dish, wasn’t on the steppes of central Asia. Sadly, I’ve yet to go.
Instead, it was at an Uyghur restaurant in Istanbul. Here, it was disguised under its Turkish name, özbek pilavı. Uzbeks and Uyghurs are both Turkish ethnic groups, so the dish’s appearance on the menu was no surprise.
In their wonderful book Samarkand,
and Eleanor Ford tell us that – according to legend, at least – the dish came about when Alexander the Great demanded an easy but filling meal for his soldiers. Centered around rice, onions, carrots and meats, it’s easy to see that plov would have satisfied the demands of an army!Today, plov is an integral part of cuisines across Central Asia and the Caucasus. The Uzbeks, however, Eden and Ford note, are the self-proclaimed masters of it.
Like many other historic dishes, plov is more than just food. A lot more. The dish is front and centre at celebrations and large gatherings. It’s a source of pride and community, often cooked outdoors in large cauldrons. The various local versions reflect the history of the region and the various cultures that have passed through the Silk Road.
The version usually served in Istanbul is the most basic, with little else than rice, onions, meat and carrots. Other versions add spices, eggs, vegetables or flavourings. Eden and Ford offer up three different recipes in their book, which I cannot recommend enough for a glimpse into the food cultures of Central Asia. Their Samarkand plov, featuring quails eggs, is delectable, and I’ve got my eyes set on the Rosh Hashanah plov with barberries, pomegranate and quince for winter.
My version of a more classic plov is adapted for a modern city lifestyle, rather than an outdoor life at high altitudes. I’ve therefore reduced the amounts of fat considerably. Using a leaner cut of lamb makes it far quicker to cook. I also use a little more meat than is perhaps customary in traditional recipes.
The end result is a wonderful pilaff that comes together in half an hour. It’s still a hearty dish, though, so make sure to serve with a zingy salad. A big bowl of yoghurt alongside is also welcome.
I hope you enjoy this recipe as much as I do!
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