zoom_in Click to enlarge

Plov (Uzbek)

▲ ▼

description Plov (Uzbek) Overview

Uzbek plov, also called palov or osh, is a Central Asian rice dish in which rice is cooked with a seasoned mixture of meat, onions, and carrots. In a common preparation, the meat and vegetables are first cooked as a base known as zirvak, after which rice is added and cooked in the same pot, often a large cauldron. Uzbek versions are associated with household meals, celebrations, and communal serving, while ingredients and proportions vary by region and cook.

help Plov (Uzbek) FAQ

What is zirvak in Uzbek plov?

Zirvak is the seasoned base made by cooking oil, meat, onions, carrots, and spices before the rice is added. It develops the main flavor of the dish and is usually simmered in a large kazan.

Why is Uzbek plov cooked in a kazan?

A kazan is a large, heavy cauldron that distributes heat well for browning meat and slowly cooking a communal batch of rice. Its shape also lets the zirvak and rice cook in distinct layers.

What type of rice is used in Uzbek plov?

Devzira rice is strongly associated with Uzbek plov, although cooks also use other local or long-grain varieties. The rice is placed over the cooked zirvak and steamed until it absorbs the meat and carrot flavors.

In what order are the ingredients cooked in Uzbek plov?

The cook usually heats oil, browns the meat, softens the onions, and cooks the carrots and spices into zirvak before adding the rice. The rice stays on top during cooking and is folded together with the lower layers before serving.

swap_horiz

Looking for Plov (Uzbek) alternatives? Compare top competitors ranked & scored

arrow_forward