An Uzbek lamb dish built on whole ingredients.

Servings: 4
Active time: 40 min
Total time: 1 h 30 min

Organic sourcing

Carrots and onions are best sourced organic due to their higher pesticide residues and presence on the Dirty Dozen list. This improves overall quality.

Ingredients

• 500 g lamb shoulder, cut into cubes
• 2 cups long-grain rice
• 3 carrots, julienned
• 2 medium onions, sliced
• 4 tbsp vegetable oil
• 3 cups water
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 head garlic, whole
• 1 tsp salt
• to taste black pepper

Method

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the lamb and brown it on all sides.
3. Add the sliced onions to the pot and sauté until they are golden.
4. Stir in the julienned carrots and cook for another 5 minutes.
5. Add the cumin, coriander, salt, and black pepper; mix well.
6. Pour in the water and bring to a simmer.
7. Place the whole head of garlic in the pot and cover with a lid.
8. Simmer on low heat for about 40 minutes until the lamb is tender.
9. Rinse the rice under cold water until the water runs clear.
10. Spread the rice evenly over the lamb, do not stir.
11. Make holes with a spoon to help the steam rise through the rice.
12. Cover and cook on low heat until all the water is absorbed and rice is tender, about 20 minutes.
13. Let the plov rest for 10 minutes before fluffing with a fork and serving.

Notes

• You can substitute lamb with beef if preferred.
• Use a heavy-bottomed pot for even cooking.
• Serve with a side of pickled vegetables for added crunch.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Uzbek recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.