Fergana Plov
A celebratory and iconic Uzbek rice dish, Fergana Plov is known for its rich flavors and aromatic spices, typically made with lamb or beef, carrots, onions, and rice, slow-cooked to perfection.
🧂 Ingredients
- 1 kg Lamb or Beef(cut into 3-4 cm cubes)
- 1 kg Rice(Devzira or other medium-grain rice, rinsed thoroughly)
- 1 kg Carrots(julienned)
- 3 large Onions(thinly sliced)
- 250 ml Vegetable Oil
- 2 heads Garlic(whole, unpeeled)
- 2 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds(crushed)
- 2 tbsp Barberries(optional, rinsed)
- 1-2 whole Hot Red Pepper(optional)
- to taste Salt
- as needed Water
👨🍳 Instructions
- 1
Heat the oil in a heavy-bottomed pot (kazan) over high heat until smoking. Brown the meat in batches until deeply colored on all sides. Remove meat and set aside.
- 2
Add the sliced onions to the hot oil and cook until deeply golden brown, stirring frequently. This caramelization is key to the plov's color and flavor.
- 3
Return the meat to the pot. Add the julienned carrots and cook for about 10 minutes, stirring occasionally, until the carrots soften slightly.
- 4
Add cumin seeds, crushed coriander, barberries (if using), and salt. Pour in enough hot water to just cover the meat and vegetables. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the meat is very tender.
- 5
Add the rinsed rice evenly over the meat and vegetable mixture. Do not stir. Carefully add more hot water, just enough to cover the rice by about 1.5-2 cm. Add the whole garlic heads and chili peppers (if using) into the rice.
- 6
Bring the water to a boil over high heat. Cook uncovered until most of the water has evaporated from the surface of the rice. You should see small craters forming.
- 7
Reduce the heat to very low. Cover the pot tightly with a lid, and if necessary, wrap the lid with a kitchen towel to create a seal. Let the plov steam for at least 20-30 minutes.
- 8
Remove the garlic heads and chili peppers. Gently fluff the rice with a slotted spoon, mixing it with the meat and carrots from the bottom. Serve hot, garnished with the garlic and peppers.
💡 Pro Tips
- ✓Using a cast-iron kazan is ideal for even heat distribution.
- ✓Rinsing the rice multiple times is crucial to remove excess starch and prevent stickiness.
- ✓Don't stir the rice once it's added to the pot; it should cook in layers.
- ✓The browning of the onions is critical for the plov's signature color and deep flavor.
🔄 Variations
- Add chickpeas or raisins for extra texture and sweetness.
- Use different cuts of meat like mutton or even chicken.
- Incorporate quince for a unique fruity note.