Uzbek Plov adds to the culinary delight of Uzbekistan as the country’s national dish. It is believed to have aphrodisiac qualities, so Uzbeks traditionally prepare and eat it on Thursdays.

The Uzbekistan Pilaf or Plov is popular throughout the countries of the Silk Road, but it originated mainly in the Uzbek region. While its exact origins are shrouded in mystery, Historically, the Plov was first invented for Alexander the Great. He ordered the food preparation to sustain his large Army during the campaigns in Central Asia. So, Plov or Pilaf dates back to the 9th or 10th century.

The Uzbekistan food plov is a traditional meal that holds cultural significance because it strengthens the bonds between family and friends. It is the most significant dish prepared during weddings, family celebrations, births, and funerals, and it honours the Muslims returning from Hajj. Life without plov in Uzbekistan is unthinkable.

People enjoy eating Pilaf Uzbek because rice has been a staple crop in the region for almost 1000 years. It is a high-calorie and nutrient-rich dish primarily consumed by the agrarian society.

Plov is so deeply ingrained in Uzbek culture and heritage that it was recently inscribed on UNESCO’s Intangible Cultural Heritage of Humanity List.

Global Influence of Uzbek Plov

The subtle flavors of Plov Uzbek Include fewer spices, but the aroma is to die for. It is made from long-grain basmati rice (golden rice), onions, yellow carrots, and mutton and is cooked in sheep fat and vegetable oil.

A few Uzbek restaurants or renowned chefs add garlic, raisins, chickpeas, beef, and chicken to the recipe. However, the two spices, salt and cumin, remain unchanged in every variant. The Plov dish can change slightly depending on the location.

It is a hearty party food for Uzbeks, and a buzz of conversation starts when you sit around the table and eat Plov Uzbek food. It is famous among Central Asians as a high-calorie food, but its aroma mesmerizes people globally.

Plov is now Pilau in Middle Eastern countries, with variations introduced by Arabs, Turks, Persians, and Armenians. Persian Jews and Bukharians introduced Pilau to Israel. It has become a favorite dish in Russia, Georgia, Ukraine, and Southeast Texas. 

Why Uzbeks Use Basmati Rice for Plov?

The best rice for Uzbek Plovi is long-grain Basmati rice. Rice is a staple food prominently used in Uzbek cuisines. Uzbekistan imports large quantities of Basmati Rice from India, especially like Golden Sella Basmati Rice variety.

It is mainly used to cook rice-based dishes, especially their national Plov dish. People use long-grain basmati rice to cook Plov because its grains are long and well separated after cooking. They are not mushy and sticky, which adds to the splendid texture of the Plov or Pilaf dish.

Basmati rice has a rich aroma when cooked using tender meat, chicken, beef, caramelized carrots, onion, salt, cumin, garlic, raisins, chickpea, etc., making the Plov sumptuous.

Traditional Kazan Plov is enhanced in texture and flavor. It is cooked in a cast iron wok, which is used in homes and restaurants. The wrong utensil can mess up the Uzbek dish. Parboiled long-grain Basmati Rice is used for cooking because it holds its shape when cooked in vegetable cooking oil in Kazan.

Now you know why Plov is an integral part of Uzbekistan. Let us now take you through its authentic, lip-smacking recipe, which makes it a delicious meal.

Uzbek Plov Traditional Recipe

Uzbek Plov is a culinary masterpiece. Here lies the authentic recipe for this iconic dish, prepared with the finest long-grain basmati rice.

·       Ingredients

-1000 grams long-grain Basmati rice

-40 grams salt for soaking rice

-1250 grams of lamb cut into 1-inch cubes. Shoulder preferred but leg is also acceptable. You can use chicken or beef (but it depends on the location and is optional).

-833 grams yellow carrots cut into julienne strips

-125 grams onion sliced

-275 ml vegetable cooking oil (you can also use Olive Oil, Cottonseed Oil, Avocado Oil, Grapeseed Oil, or Canola Oil)

-40 grams of smoked sea salt for Zirvak to cook Plov over a wood fire

-2 tablespoons cumin seeds

– 1 teaspoon turmeric powder

-2 teaspoons smoked paprika

-2 tablespoons dried barberries

– 2 whole garlic

– 2 whole fresh or dried chili pepper

-1400 ml boiling water for rice

·  Directions to Cook

1.   Put the rice in a large bowl of hottest water with 40 grams of salt added and set aside.

2.   Add cooking oil to Uzbeki Kazan and heat it until it shimmers.

3.   Add lamb and other optional ingredients and fry them until browned. It would be best if you patiently caramelized this ingredient.

4.   Add onions and fry until golden brown.

5.   Add half the carrots and fry until a bit saggy. Lay the other half of the carrots above them, and add the boiling water.

6.   Now, add cumin, an additional 40g salt, barberries, garlic heads, and peppers and nestle them down into the Zirvak broth.

7.   Reduce the heat so that Zirvak is at a bare simmer. Uncover it and cook for 20 minutes. Check the salt and add if necessary. Remove the garlic and pepper for use later.

8.   After 20 minutes, rinse the rice 8 to 10 times with hot water until the water runs clear. Be gentle with the rice, as grains can break.

9.   Preheat the Kazan for up to 250 degrees Fahrenheit.

10.   Gently place the rice over Zirvak with a spatula. Remember not to mix the rice with Zirvak or meat/ chicken/vegetables below.

11.   Turn the heat up and gently start mixing the rice. The idea is to let the rice absorb the water without disturbing the layers of meat and vegetables.

12.   Your rice must be well cooked, and there must be no water in the depths of the Wok.

13.   Add garlic and chili pepper to the mixture before covering the Kazan with a ceramic plate.

14.   Cook for another 30 minutes on low heat. Mix the rice gently with the meat and veggies. Taste the rice and check if it is cooked well. If it is undercooked, cook for another 15-20 minutes.

15.   After your Uzbek Palov is well-cooked, serve it hot, topping it with garlic and chili pepper.

A few ingredients, such as chickpeas, quail eggs, and raisins, are optional in the dish. A few Uzbeks may add these ingredients while cooking.

T20ZZZ Basmati Rice: The Perfect Grain for Uzbek Plov

Long-grain Basmati rice is the quintessential ingredient for Uzbek Pilaf. Its exceptional ability to maintain its texture, even when cooked, has made it a preferred choice among Uzbek culinary experts.

While various Basmati rice varieties exist, T20ZZZ Basmati Rice stands out due to its extraordinary length. With uncooked grains exceeding 8.40mm, this rice variety expands up to three times its original size during cooking. The result is a perfectly long and slender, non-sticky grain that elevates the traditional Uzbek Plov to new heights.

The unique characteristics of T20ZZZ Basmati Long-Grain Rice make it the ideal foundation for this beloved dish. Its ability to retain its shape and enhance the overall flavor profile is unmatched, ensuring a truly authentic and delectable Uzbek Plov experience.