COPPER🇰🇿 Kazakhstan
Plov recipe
Savor the rich flavors of traditional Kazakh plov.
Ingredients
- 400 g rice
- 500 g lamb
- 2 onions
- 2 carrots
- 1 garlic
- 100 ml vegetable oil
- 1 tbsp cumin
- 1 tsp salt
- 1 tsp black pepper
How to make Plov
- In a large pot, heat 100 ml of vegetable oil over medium heat until shimmering.
- Add 1 kg of chopped lamb to the pot and brown the meat on all sides for about 8-10 minutes until golden.
- Stir in 2 chopped onions and 2 grated carrots, cooking until the onions are soft and translucent, about 5 minutes.
- Pour in 400 g of rice into the mixture and sprinkle with 5 g of cumin, 15 g of salt, and 3 g of black pepper; stir well.
- Add enough water to cover the rice by about 2 cm and place 1 whole garlic bulb in the center of the rice.
- Cover the pot, lower the heat to low, and simmer for about 20-25 minutes until the rice is tender.
- Remove from heat and let the plov rest for 5 minutes before fluffing the rice with a fork.
- To serve, spoon the plov onto plates, ensuring to include lamb and vegetables.
What is Plov?
Plov is a traditional dish from Kazakhstan, simmered in one pot, and takes about 90 minutes from start to finish. It is built around lamb and rice. The recipe below uses 9 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 8 steps, the longest being 20 minutes.
Any tips for making Plov?
Allow the plov to rest before serving for better flavor.
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