Uzbek Palov

Authentic Uzbek Palov Recipe from Uzbekistan - Lamb, Carrots, Onions, Rice, and More!

Region / culture: Uzbekistan | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Uzbek Palov, also known as plov or pilaf, is a traditional dish from Uzbekistan that is loved for its rich flavors and hearty ingredients. This dish is a staple in Uzbek cuisine and is often served at special occasions and gatherings.

History

Uzbek Palov has a long history that dates back to ancient times. It is believed to have originated in Central Asia and was brought to Uzbekistan by nomadic tribes. Over the years, the recipe has evolved and been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

1 lb (454 g) boneless lamb, cubed into 1-inch pieces
3 carrots, julienned
2 onions, cut into strips measuring 0.25 inches wide and 2 inches long
0.25 cup peanut oil
6 cups cold water
3 cups uncooked rice
1 tsp freshly ground black pepper
1 tbsp salt
1 minced garlic clove
0.25 cup raisins
0.25 cup chickpeas (garbanzo beans)

How to prepare

Heat oil in a large, heavy skillet over high heat.
Add the lamb cubes and fry them for 6–7 minutes, turning constantly.
Drain the lamb cubes and transfer them to a large casserole dish (4 qt or 3.78 liter is recommended).
In the same skillet, add the onions, garlic, carrots, raisins, chickpeas, salt, and pepper.
Cook until browned, then add the rice.
Reduce the heat to low and stir for 3 minutes.
Pour this mixture into the casserole dish and toss lightly.
Add the water.
Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 25 minutes.
Remove from heat and let it sit for 10 minutes.
Serve immediately.

Variations

You can substitute the lamb with beef or chicken for a different flavor.
Add dried fruits such as apricots or prunes for a sweeter twist.

Cooking Tips & Tricks

Make sure to fry the lamb cubes until they are browned on all sides to enhance the flavor of the dish.

- Be sure to use a heavy skillet to ensure even cooking and prevent burning.

- Let the dish sit for 10 minutes after cooking to allow the flavors to meld together before serving.

Serving Suggestions

Uzbek Palov is traditionally served with a side of yogurt or a cucumber and tomato salad.

Cooking Techniques

Frying the lamb cubes before adding them to the dish helps to seal in the juices and enhance the flavor.

- Simmering the dish on low heat allows the flavors to meld together and creates a tender and flavorful dish.

Ingredient Substitutions

You can use vegetable oil instead of peanut oil.

- You can use different types of rice such as basmati or jasmine rice.

Make Ahead Tips

Uzbek Palov can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Uzbek Palov in a large serving dish garnished with fresh herbs such as cilantro or parsley.

Pairing Recommendations

Uzbek Palov pairs well with a glass of red wine or a cold glass of ayran, a traditional yogurt drink.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Uzbek Palov contains approximately 400 calories.

Carbohydrates

Each serving of Uzbek Palov contains approximately 45 grams of carbohydrates.

Fats

Each serving of Uzbek Palov contains approximately 15 grams of fats.

Proteins

Each serving of Uzbek Palov contains approximately 20 grams of proteins.

Vitamins and minerals

Uzbek Palov is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains nuts (peanuts) and gluten (from the wheat in the soy sauce).

Summary

Uzbek Palov is a nutritious and hearty dish that is rich in carbohydrates, proteins, and fats. It is a good source of vitamins and minerals, making it a well-rounded meal option.

Summary

Uzbek Palov is a delicious and hearty dish that is perfect for special occasions or gatherings. With its rich flavors and tender lamb, this dish is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. I had always been intrigued by the exotic flavors and spices of Uzbek cuisine, and the thought of creating a traditional dish like Palov in my own kitchen was both exciting and daunting.

I first learned how to make Uzbek Palov from a kind Uzbek woman who I met at a local market. She was selling beautiful embroidered textiles and traditional spices, and I couldn't resist striking up a conversation with her. As we chatted, she mentioned that she was a wonderful cook and invited me to her home to learn some of her recipes.

I eagerly accepted her invitation and found myself in her cozy kitchen the following week. The warm aroma of spices greeted me as soon as I walked through the door, and I knew I was in for a treat. The kind woman showed me how to prepare the ingredients for Palov, starting with the rice and lamb.

She explained that the key to a delicious Palov was in the layering of flavors. First, she browned the lamb in a large pot with onions, garlic, and a blend of spices that filled the kitchen with an intoxicating scent. Next, she added carrots, raisins, and chickpeas, along with a generous amount of fragrant cumin and coriander.

As the ingredients cooked together, she ladled in the rice and poured in enough water to cover everything. She then covered the pot and let the Palov simmer gently until the rice was fluffy and the flavors had melded together perfectly.

I watched in awe as she effortlessly created a dish that was not only delicious but also filled with memories and tradition. She told me stories of her own grandmother making Palov for special occasions, and I felt privileged to be learning such a treasured recipe.

After a few hours of cooking and simmering, the Palov was finally ready. The kind woman ladled generous portions onto our plates, garnishing each serving with fresh herbs and a dollop of creamy yogurt. I took my first bite and was transported to a world of rich flavors and tender, fragrant rice.

I knew that I had found a recipe that would become a staple in my own kitchen, a dish that I would make for my family and friends for years to come. The kind Uzbek woman smiled as she watched me savor every bite, knowing that she had passed on a piece of her culture and heritage to me.

Since that day, I have made Uzbek Palov countless times, each batch reminding me of the wonderful woman who taught me the recipe and the rich history behind it. I have added my own twists and variations over the years, incorporating seasonal vegetables and different cuts of meat, but the essence of the dish remains the same.

As I stir the pot of simmering Palov on my stove, I am filled with a sense of gratitude for the kind woman who shared her knowledge with me and for the joy that cooking has brought into my life. I know that each time I make this dish, I am honoring her and the traditions that have been passed down through generations.

And as I sit down to enjoy a steaming plate of Uzbek Palov with my loved ones, I am reminded of the power of food to bring people together, to create memories, and to celebrate the beauty of different cultures and cuisines. I am forever grateful for the day I walked into that market and met the woman who would change the way I cook and eat forever.