COPPER🇰🇬 Kyrgyzstan
Plov recipe
Savor the rich flavors of this traditional Kyrgyz dish.
Ingredients
- 400 g rice
- 500 g lamb
- 2 onions
- 2 carrots
- 4 garlic
- 100 ml vegetable oil
- 1 tbsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 800 ml water
How to make Plov
- Heat 3 tablespoons of vegetable oil in a large pot over medium heat until shimmering.
- Add 1 chopped onion to the pot and sauté for 5-7 minutes until golden brown, stirring occasionally.
- Stir in 500 g of diced lamb and cook for 8-10 minutes until it’s browned all over, ensuring even cooking.
- Add 2 sliced carrots, 4 minced garlic cloves, 1 tablespoon of cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well.
- Pour in 1 liter of water and bring to a boil over high heat before reducing it to low heat.
- Simmer the mixture for 10 minutes, allowing the flavors to develop before the rice is added.
- Add 400 g of rice to the pot, ensuring it is evenly distributed in the liquid.
- Cover the pot with a lid and cook on low heat for 20-25 minutes until the rice is tender and has absorbed all the water.
- Once cooked, remove from heat and let it rest for 10 minutes with the lid on for the best texture.
- Fluff the rice gently with a fork before serving, making sure to combine the layers.
- Serve hot, garnished with additional herbs or vegetables if desired.
What is Plov?
Plov is a traditional dish from Kyrgyzstan, simmered in one pot, and takes about 90 minutes from start to finish. It is built around lamb and rice. The recipe below uses 10 ingredients and is written out step by step.
How long does Plov take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 16 dishes built on lamb. The method runs to 11 steps, the longest being 20 minutes.
Any tips for making Plov?
To enhance flavor, let it rest off the heat for 10 minutes before serving!
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