Plov – Плов

  • 127 comments
  • April 10, 2013
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Plov is a rice pilaf with meat, carrots, onions and spices, tender chunks of meat and fluffy rice with lots of aromatic flavors. Plov-1-13

Plov is traditionally made with lamb and is cooked in a huge cooking vessel over an open fire. It is a skill that is passed down through generations and is perfect for holidays and gatherings with lots of people.

Of course, Plov is also prepared on a humble and ordinary stovetop too. It is a beloved dinner and is a reliable staple menu option. It is delicious served immediately, but also reheats very well too, so I tend to make a big batch so I can have a day off from cooking the next day.

Anyway, Plov is a rice pilaf with meat, carrots, onions and spices. It’s absolutely delicious – tender chunks of meat, fluffy rice with lots of aromatic flavors given by onions, carrots and garlic. It also has several great spices to kick it up a notch. 
Ingredients:

1 1/2 – 2 lbs beef chuck, cut into 1/2 inch pieces

1/4-1/3 cup canola or vegetable oil

2 onions, chopped

3-4 carrots, peeled and julienned into matchsticks, or shredded

1 1/2-1 3/4 cups water, for braising

salt

freshly ground black pepper

2-4 dry bay leaves

1-2 teaspoons cumin

1-2 teaspoons paprika

3 cups long grain rice

1 garlic head

4 cups water, hot, when cooking the rice

Instructions:

Plov-1-25Cut the beef, about 1 1/2 lbs, into 3/4-1/2 inch chunks. It really depends on how big you like your meat. I like it medium sized, so that’s the size I use.

Traditionally, lamb is used in Plov. I prefer the taste of beef. You can also use chicken, but if you do, use dark meat, not chicken breast.

Blot the meat dry using a paper towel.

Why? Because the meat needs to sear (get really nicely brown). If you put it in wet, first of all it will splatter in the hot oil and second of all, it will start to steam instead of sear. The golden brown meat will give an awesome flavor to the whole dish. 

Using a dutch oven or a large pot, heat about 1/4-1/3 cup of oil over high heat until it’s smoking hot.

You should have enough oil to generously cover the bottom of the dutch oven.

Add the meat to the oil, and cook for 7-10 minutes, until the meat has a deep golden brown color. Plov-1-24
Reduce the heat to medium and add the two chopped onions to the dutch oven. Cook for 5-7 minutes more, until the onions are tender and slightly golden. Plov-1-23
Add the shredded or julienned carrots, stir to combine and season with salt, pepper, dry bay leaf, paprika and cumin.

Plov-1-22Instead of shredding the carrots, you can julienne the carrots or cut them into strips. It’s really up to you.

The cumin and paprika will add a lovely golden color to the Plov. They are both very aromatic and punch some real flavor into the finished dish.

Cover the beef, onions and carrots with about 1 1/2 -1 3/4 cups of water, enough to barely cover them. Cover with a lid and simmer for about 45 minutes – 1 hour, until the beef is tender.

Don’t skip this step, since the meat will be rubbery and chewy if you don’t give it enough time to cook into tender and moist chunks.Plov-1-21

Plov-1-19Meanwhile, if you want an extra precaution, rinse the rice in water, until the water runs clear. I place the rice in a fine mesh sieve and place it over a bowl, fill it with water, rinse, pour out and repeat about 5 times.

The point is to get rid of an extra starch that is on the rice. Starch will make the rice sticky, and for this dish we are trying to achieve fluffy rice, where each granule is separate.

IMG_2437 (500x333)

IMG_0971 (500x333)When I use basmati rice, it cooks a little bit quicker than regular long grain white rice. If you use the plain long grain rice, cover it with boiling water and let it stand it in while the beef, onions and carrots are simmering.

This will help to ensure that the rice cooks all the way through. Basmati doesn’t need the extra soaking in hot water, otherwise it will overcook and turn into mush. I don’t even rinse basmati rice or steep it in hot water either.  IMG_0974 (500x333)When the beef is tender, drain the water from the rice (if you’re soaking it) and place the rice on top of the the beef, onions and carrots. DON’T mix them together. Spread the rice out evenly, and pour in about 4 cups of hot, or boiling water. Season with salt.

Plov-1-18

Bring it to a boil, reduce the heat to medium high heat and keep cooking it, uncovered, until most of the water is absorbed. Plov-1-17Insert a whole garlic head into the rice, make a few holes in the rice, to help the water cook out faster, (I use the handle of a long wooden spoon to create the holes, cover the pot, reduce the heat to low and cook for another 10-15 minutes, just until the rice is cooked through.

Plov-1-15At this point, take out the roasted garlic and mix the whole dish, to incorporate the beef, onion, and carrots with the rice.

You can press some of the roasted garlic through a garlic press and add it to the rice, or used the roasted garlic in flavored butters, Garlic Bread, etc. Plov-1-14
Plov freezes very well too, so you can make a large batch and freeze the extra portions.

To reheat, thaw the Plov, and heat it up, either in the microwave or in a skillet. I like adding a little bit of grated cheese to leftover Plov when I’m reheating it in a skillet. The cheese melts, and becomes a little crisp in some places and adds creaminess and crispness to the dish.Plov-1-13

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Plov

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★★★★★

5 from 9 reviews

Plov is a rice pilaf with meat, carrots, onions and spices, tender chunks of meat and fluffy rice with lots of aromatic flavors.

  • Author: Olga's Flavor Factory
  • Prep Time: 25 minutes
  • Cook Time: 120 minutes
  • Total Time: 145 minutes
  • Yield: 8 1x
  • Category: Main Course

Ingredients

Scale
  • 1 1/2 – 2 lbs beef chuck (cut into 1/2 inch pieces)
  • 1/4–1/3 cup canola or vegetable oil
  • 2 onions (chopped)
  • 3–4 carrots (peeled and julienned into matchsticks, or shredded)
  • 1 1/2–1 3/4 cups water (for braising)
  • salt
  • freshly ground black pepper
  • 2–4 dry bay leaves
  • 1–2 teaspoons cumin
  • 1–2 teaspoons paprika
  • 3 cups long grain rice
  • 1 garlic head
  • 4 cups water (hot, when cooking the rice)

Instructions

  1. Cut the beef, about 1 1/2 lbs, into 3/4-1/2 inch chunks. Blot the meat dry using a paper towel.
  2. Using a dutch oven or a large pot, heat about 1/4-1/3 cup of oil over high heat until it’s smoking hot. You should have enough oil to generously cover the bottom of the dutch oven.
  3. Add the meat to the oil, and cook for 7-10 minutes, until the meat has a deep golden brown color.
  4. Reduce the heat to medium and add the 2 chopped onions to the dutch oven. Cook for 5-7 minutes more, until the onions are tender and slightly golden.
  5. Add the shredded carrots, stir to combine and season with salt, pepper, dry bay leaf, paprika and cumin. Cook for about 5 more minutes, until the carrots also become tender. Instead of shredding the carrots, you can julienne the carrots or cut them into sticks, as thick or thin as you like.
  6. Cover the beef, onions and carrots with about 1 1/2 -1 3/4 cups of water, enough to barely cover them. Cover with a lid and simmer for about 45 minutes – 1 hour, until the beef is tender.
  7. Meanwhile, if you want an extra precaution, rinse the rice in water, until the water runs clear.
  8. When I use basmati rice, it cooks a little bit quicker than regular long grain white rice. If you use the plain long grain rice, cover it with boiling water and let it stand it in while the beef, onions and carrots are simmering. This will help to ensure that the rice cooks all the way through. I don’t rinse basmati rice or steep it in hot water either.
  9. When the beef is tender, drain the water from the rice and place the rice on top of the the beef, onions and carrots. DON’T mix them together.
  10. Spread the rice out evenly, and pour in about 4 cups of hot, or boiling water. It should cover the rice by about an 1 -1 1/2 inches. Season with salt. Bring it to a boil, reduce the heat to medium, high heat and keep cooking it, uncovered, until most of the water is absorbed.
  11. Insert a whole garlic head into the rice, make a few holes in the rice, to help the water cook out faster, (I use the handle of a long wooden spoon to create the holes), cover the pot, reduce the heat to low and cook for another 10-15 minutes, just until the rice is cooked through.
  12. At this point, take out the roasted garlic and mix the whole dish, to incorporate the beef, onion, and carrots with the rice. You can press some of the roasted garlic through a garlic press and add it to the rice, or used the roasted garlic in flavored butters, garlic bread, etc.
  13. Plov freezes very well too, so you can make a large batch and freeze the extra portions. To reheat, thaw the Plov, and heat it up, either in the microwave or in a skillet. I like adding a little bit of grated cheese to leftover Plov when I’m reheating it in a skillet. The cheese melts, and becomes a little crisp in some places and adds creaminess and crispness to the dish.

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127 Comments

  • Anna

    This looks delicious. Mine for some reason usually turns out kind of clumped together and I’m starting to think it’s because I don’t rinse it well enough? Thanks for the tips!

    • olgak7

      That could be the reason, Anna. Another reason might be that you’re overcooking it. Some rice cooks faster than others. For example, when I use basmati, it cooks much faster. Also, different types of rice has different levels of starch on it. The more starch, the stickier it will be. I recommend using long grain rice. Definitely not medium or short grain rice.(Those are great in rice pudding – risovaya kasha, or risotto.)

  • Oksana

    Yummy! I love plov, and I will have to try you method of making it. Mine comes out good but I usually make with chicken. Yours just looks more aromatic and I love the color.I think my husband will appreciate the beef …he loves his meat!

  • Liliya

    I always buy jasmine rice. Do i still have to rinse it? And what about cooking time? When i cook white rice i never rinse and its not sticky. Thanks

    • olgak7

      Hi Liliya!
      Jasmine rice would take the same amount of time to cook.
      If your rice isn’t sticky when you make Plov, then by all means, don’t rinse it.
      However, if you meant that the rice isn’t sticky when you simply cook it by itself, that is a different story altogether. When I cook plain rice, it’s never sticky either.
      When you cook Plov you are using additional ingredients and are cooking it with a different cooking method, that’s why it tends to be clumpy.
      Like I said, some rice doesn’t need this extra step. I am talking about rinsing plain long grain rice.

    • Julie Quates

      This is so funny. Im coming two Plovs right now….October 2020. One is this one by Olga. And the other is yours Natasha, the Instant Pot version. Both amazing!

  • Oksana K

    I’ve cooked plov many times, and used different recipes, last time i cooked one, the recipe was too overwhelming with fats. i mean, it was leaking fat from the fork, when you eat.. yuck! :-/ I did not like it, at all.
    So, this one looks very good and similar to the simple recipes i’ve done before (i’ve not used paprika or cumin) – love both, so will add those this time.
    I do have a question tho, will plov turn out with brown rice? I’ve never used it in plovs, and wanted to give it a try, but thought before i ruin the ingridients and kill all that time for nothing, I better ask, as i know it takes MUCH longer to cook…

    • olgak7

      Hi Oksana K,
      Unfortunately, I’ve never made Plov with brown rice, so I can’t help you with that. If you ever try it, let me know how it turns out; I’d love to get some pointers.

        • Maryana

          I have cooked this recipe with brown rice and it took a LONG time to cook. It didn’t cook through by the time the water was gone. So, next time I will have to adjust water as my husband won’t eat it with white rice. 🙂

          • olgak7

            Brown rice will definitely take a lot longer to cook than brown rice. If I were making Plov with brown rice, I would cook the meat and vegetables on the stovetop, but when I add the brown rice, I would cook it in the oven, just like I did in this recipe: Brown Rice in the Oven.

  • alina

    I came from Kazakhstan and those people know how to make some yummy plov. My mom makes it perfectly so I’ve been trying to master it myself and I fail :/ I will be trying this recipe though

  • Olga

    Thank you so much for this recipe. I’m finishing up some that i made a few days ago. you’re a great chef! =] plov is yummy!

  • Sveta

    Hi!! I just came back to tell you I absolutely LOVED this recipe!! I always failed at making yummy plov before. Thanks so much for sharing this recipe!!! I am excited to have found it!! May God bless!

    • olgak7

      Hi Oksana!
      The garlic will roast as it cooks in the rice.
      However, if you want to roast garlic separately, you can do you several ways.
      My favorite – wrap a whole garlic clove in aluminum foil and roast it in the oven (400 degrees) for 10-30 minutes, depending on the size of the garlic head. You can check for doneness by pressing on the garlic head. If it’s soft, it’s done.
      You can also separate the garlic head into cloves (with the skin on) and place it in a dry skillet. Cook on medium heat until golden on both sides.Once again, check for doneness by pressing on the garlic clove. If it’s soft, it’s ready. Here’s a recipe for Garlic Bread the has more details and photos on roasting garlic.

  • Augustina

    Hi. Thanks for sharing this recipe! One question, can I replace the cumin with another spice if I don’t have it? If so, what spice can I replace it with? If not, where do I buy cumin?

    • olgak7

      Hi Augustina,
      Cumin is a very specific spice for Plov. There isn’t another spice that will give it the same flavor and color. If you’d rather not use it, you can omit it.

  • Tanya

    OMG!! This plov taste so much like the uzbekistan restaurant has by my house. Amazing!! Thank you. I no longer need to order from them. 🙂

  • inna

    Hi Olga,
    I have never attempted to make plov but this is one of the classic dishes at our house. My mom always makes extra and we make breakfast burritos with the leftovers.

  • Beef Plov (Beef Rice Pilaf) Recipe | NatashasKitchen.com

    […] discovered this recipe through Olga’s Blog. Guess what, she’s a nurse too! I guess nurses make good food , or maybe we just happen to […]

    • Irina

      Is true. My oldest sister Oksana is a RN works nights and manages to cook and bake and take care of her family. Nurses are the best

  • Natalie

    Hi Olga,
    Made this plov from natashaskitchen but I hear that all the credit goes to you! It turned out perfect and delicious! Thank you so much for sharing your recipes! 🙂

  • Olga @ MangoTomato

    This looks amazing! I have a monthly series on my blog called Russian Recipes Revisited and might just have to make this in June!!

  • gregory

    Thanks for the great website, it’s put together really well. I’m going to try this recipe it looks great..So using the garlic head like that roasts it and infuses the flavor into the dish ? Thanks again for the recipes

    • gregory

      Made this today and everything went well except for me completely destroying the rice (overcooked) – so it is mushy but I was thinking maybe it could be a filling for pierogi or something? What do you think Olga. Will eat it regardless haha

      • olgak7

        That’s too bad, Gregory!
        You probably can use it for a filling in pierogi, but I haven’t tried it myself. What a creative idea. Let me know how it goes.

  • Tatyana

    Po tvoemu receptu, ja delala plov uzhe raz 5 i pozavchera sin menya poprasil snova shtob ja prigotovila. Kak vidish, tvoj recept otmennij! Tol’ko ne mogu ponyat’ pochemu myaso prigoraet v kostriulke kogda delaju step #11. Any ideas?

    • olgak7

      I’m so glad to hear that you enjoyed the Plov! One of the reasons that the meat might be burning on the bottom of the pot is because the pot overheats too easily. Try turning down the heat even more or use a different pot, if possible.

  • Ben

    I imagine this is a very tasty dish. Can you direct me to some recipes for appropriate vegetable dishes to accompany this dish?

  • Tonya

    Nice recipe though I found 3 cups of rice to be a bit overwhelming compared to the seasoning and beef. Next time I’ll try two

  • olga

    Hi olga. What do you think of using black pepper balls instead of powder form for this recipe, would it taste diff? How many would u recommend?

    • olgak7

      I know you can add peppercorns to Plov and many people do. I don’t like to do this, simply because it’s hard to fish out the peppercorns later from the Plov and someone will most likely bite down on a peppercorn, which is a very unpleasant experience.

  • Yelena G

    Olga, I made this plov recipe several times and for some reason the rice just breaks into pieces when I mix it. I used Basmati rice and I did half the recipe since the original is just too much for my family. I’m not sure what I’m doing wrong.
    Thanks for you help.

    • olgak7

      My guess is that you overcooked it. If you used basmati rice, there is no need to soak it in hot water before adding it to the pot. Different rice cooks differently, so that’s why I included tips for cooking different varieties.

      • Yelena G

        Yes, I red that about basmati rice and didn’t soak it! I just rinsed it out, put it in the pot, let some of the water boil out and then 15 min. I guess Ill try jasmin rice next time. Thanks.

        • olgak7

          Just cook it less, next time. Keep an eye on the rice and as soon as it’s done cooking, turn it off. Some stoves cook faster than others and also the brand of rice, etc. As a general rule of thumb, I always start to watch anything I’m cooking 10-15 minutes BEFORE the time that the recipe specifies, because I know that many things come into play, the pot you’re using, the specific ingredients, the stove, etc.

  • Irina

    Olga, I absolutely LOVE your recipes. I feel like a stalker or something because just today I made your Tiramisu, the cabbage chicken meatballs, but ya ab’la’malas because I totally forgot the cabbage but I still did everything else and it was DELICIOUS!!!! I’m also making your recipe for Plov and right now for tomorrow. It’s simmering right now and it smells heavenly!!! This is my first time so thank you. May God bless you and your family.

  • Irina

    The plov turned out really good for my first time. But I think I added too much water to the meat because I once I put the rice in and some more water it took longer to evaporate plus the rice wasn’t completely cooked through. Do I added a bit more water and let it cook an additional ten min and the rice underneath was fine so I just mixed everything and closed the lid without the heat. It was done but slightly over cooked however the meat turned out soft, melt in your mouth. My mom always done it with pork but the beef I feel turned out better

    • olgak7

      It sounds like maybe there wasn’t enough liquid covering the rice, although what you can try next time is poking a fe holes all the way through to the bottom using the handle of a large wooden spoon, covering the pot and this way the rice on top will steam as well and should cook through at the same time as the bottom rice and help the liquid evaporate as well.

  • Igor K

    My family is from Uzbekistan and I can tell you your recipe lacks a few things. First to make good Plov you need to use the stronger burner in your kitchen. Also Plov is traditional make in a Kazan which is similar to what’s being used here but the metal that it is castes from is different. Rice is very important and it’s important to not wash the rice but soak it first. Let the rice take in as much water as it needs. Another note… When you put in the rice you leave the top open until all the water disappears and only oil is left then you close it. The recipe calls for 1/4 – 1/3 cup which is way to little you need to use at least 1/2 2/3 cups of oil.

    P.S. This is not a dish you can learn to make without either A. Watching someone make it who is from the region B. Have crazy specific instructions.

    • olgak7

      Thanks for your input, Igor. I know you Uzbekistanians are amazing at making Plov. Thank you for taking the time to share your expertise.
      I know my version is not “authentic”, nor do I claim it to be. I created this version based on what I have available, the pots that I own and the type of taste that I prefer:). I make do with the stove that I have. I would love to own a stove with a better burner, but that is what I have.
      Also, you’re right about the amount of oil. My recipe calls for significantly less than most Plov recipes, but that’s because I prefer it that way:).

  • Kerry

    I’ll have to try this! My husband’s family is Tajik and they’ve tried to teach me how to make it, but I don’t learn recipes well by watching people – I need specific measurements to start out and his mom just does everything by eye! They use whole cumin seeds and no paprika or bay, but otherwise it looks very similar to their recipe. They also have some delicious variations such as making it with meatballs instead of chuck or making it with stuffed grape leaves (my favorite).

  • Felicia

    My husband loves plov! I’m so glad I found your recipe, which was easy to follow and just as good as the ones we’ve had in Russia. Thank you!

  • Helen G

    This is by far the best recipe I ever followed because it explains not only what to do, but also why. We are from the North, and for me rice dishes are totally foreign.
    Even so, I was able to make a very tasty dish from the first try by following instructions.

    I do realize that this is not ‘THE’ Plov (as an Azer guy explained to me, he can not make Plov here in NJ because – Do you think this is lamb? No, this is no lamb: His mother used to buy lamb only from a sheep that was raised ‘on the right side of the mountain’.)

    And an ethnic Greek guy, who’s family has been living by the shores of Black sea for generations, told me: Plov is food cooked by males. Otherwise it is just a meat and rice dish. Admittedly he was cooking it in the open air, over the open fire in tagan with his school-age sons, and the result was impossibly spicy and very tasty.

    Still, I would like to thank you for this very very close approximation. Our family loves it.

    • olgak7

      Hi Helen!
      Thank you so much for taking the time to write. I am so glad you enjoyed the recipe and that the instructions were helpful:).

  • Yana

    Wow!! I just made this plov, and I think this the best i’ve ever made! Thank you so much for this recipe Olga! I will be making this again and again. 🙂

  • Anna M

    Hi Olga, have you made this with pork? Would I cook it for same amount of time as with beef, or do anything else differently? In my experience, pork tends to cook faster than beef so I don’t want to overcook it.

    • olgak7

      No, I don’t make Plob with pork, but you certainly can, Anna. I would suggest using pork shoulder, aka Boston Butt and then just brown it until it’s golden brown. The meat will be tender without cooking it for a long time, like you need to do with the beef.

      • Julia

        Hi, looks amazing! A few questions: can I make this with chicken bone in thigh/legs and also if I can’t do black pepper, can I do papaya seeds instead? Thank you so much

        • olgak7

          Hi Julia,
          Yes, you can use chicken thighs, but I would recommend using boneless chicken. Of course, that is your choice, but this recipe works better with cuts up pieces of meat better.
          I have not used papaya seeds in this recipe, but you are welcome to make your own flavor substitutions.

          • Julia

            Thank you so much! One more question: with plov does the meat to rice ratio make a difference? For example if I do a lot more meat (chicken) will it ruin the taste? I have 6 people total and I am thinking of using 3 or a bit more lbs of chicken. I am nervous to ruin the ratio if that is a thing. Thank you!

  • Milena

    Ok, it IS possible to mess up this recipe. I halved it because people at home (completely understandably) don’t always eat what I cook and I didn’t want to make too much. I over-browned the meat, accidentally put twice the amount of paprika, which made the meal quite red, and didn’t get the rice-water proportions right so I had to add water but then I added too much so the rice overcooked 🙂 Pretty much all that could go wrong did, but the meal still has such a good flavor! I will work on it until I can make it right! For some reason, though, I can never get rice right, unless I make it in a rice cooker! 🙁

  • Paul

    I’ve tried different types of rice, I think best rice for plov is basmati rice. I soak it in cold water for at least an hour and rinse it until water is clear.

  • Olga

    Hi Olga,
    I wonder how would I go about making this with chicken? My husband won’t eat meat unless it’s chicken 🙁 My mom always made it with beef, but when I try it with chicken it overcooks. Any suggestions?
    Thanks 🙂
    Olga.

  • Kristine

    My kids agreed i can make this again =) husband said i ruined the meat by adding rice – silly Americans. I personally am ecstatic – have been dreaming about plov for many years now but never dared try making it as it in theory requires a proper kazan etc. Well i made it in a cheap non stick regular soup pot and am amazed that it turned out so well. Thanks a million!

  • Caitlin

    Thank you for the recipe!! My Russian husband requested “Russian style pilaf” for dinner and I googled around a bit to find a recipe… When I saw yours I knew it would be the one to try! My only experience with pilaf is as a side dish with rice, golden raisins and almonds… This way looks much better! Making it this week!

  • Olga

    Hi Olga, i have a question can i make this in a slow cooker? And if i can make it in a crock pot, when should i add the rice? please advise. Thank you

  • jieva

    hi olga..am palnning to cook plov this weekend as my fiance luvs them..he was in ukraine for about 7 yrs n keeps telling me how much he misses plov..im a vegetarian..i ve never cooked with lamb before..but i ve tried cooking chicken for him a couple of times..was wondering what kind of changes do i make if i use chicken meat instead…tq

    • olgak7

      I don’t use lamb either for Plov, jieva, but I’ve used chicken many times:).
      I would recommend using boneless, skinless chicken thighs and cutting the meat into about 1 inch pieces. Don’t use chicken breast because it will dry out very quickly.
      Brown the chicken, on all sides, but don’t worry about cooking it all the way through, since it will continue to cook with the vegetables and the rice. Then add the onion, carrots and spices, just like I specify in the recipe instructions. However, at this point, you don’t need to braise the meat and vegetables for 45 min – 1 hour. The beef needs that extra time to become tender, but the chicken will be tender already. Don’t add the braising water, just add the rice and continue with the rest of the recipe. It’s actually much easier and faster with chicken than with beef. I hope that helps.

  • Amastasia Anastasia

    Hi Olga
    I like your recipe for Plov, it’s easy to read and it’s not complicated…
    Just wanted to mention that when cooking Plov I prefer to use short grain rice, that’s what my dad always used when he made it, and he had a reputation for making the most yummiest Plov recipe in our Russian community, my parents were well known and praised for all their tasty dishes…they were the best.
    I’m going to try to use basmati when I make this and also we use lamb, and also chicken thigh fillets, sometimes we mix it up with lamb and chicken in the same dish…..love yr recipes 🙂

  • David

    I have been looking for a good plov recipe since I returned from Minsk in 2009. We stayed in the home of a wonderful couple and she made the most incredible traditional foods (including plov and borscht). I have been trying to re-create those wonderful dishes ever since. Do you have any other traditional favorites you would like to share?

    • olgak7

      Hi David! I’m so happy to hear that you spent some time in the city of my birth:). That’s so cool.
      I’m thrilled that you were happy with this recipe. It is a favorite in our family.
      I have a whole section on the blog that is in the Category “Russian Recipes“. Even though not all of them may be traditional, authentic Russian recipes, these are the flavors that I grew up with and have been enjoyed in our family. I hope you find some that will appeal to you. If you have any questions, please feel free to ask.

  • Diana G

    First time trying this recipe out and it was a success! thank you for sharing!
    Plus, I’m stoked that i can freeze it for days where i just don’t feel like cooking or when i need a quick dinner prepped for hubby! May God Bless you!

  • Inga

    This is my GO-TO Plov recipe! It comes out incredibly tender and the rice grains fall apart on the plate – perfection. People – don’t skimp on the spice, it really “makes” the plov taste like plov! On another note, Olga, hope you and your family are well. Praying God keeps you in His hands.

  • Olga

    Secretly love this recipe for plov more than the version my mom makes…. lol! but don’t tell her! :))))))
    Thanks for sharing with us! I’ve made it so many times now since you’ve first shared it. Everyone always wants seconds and this time my son asked to take it for lunch to school the next day! THATS when you know the recipe is a keeper! 🙂

  • Tali

    Olga,
    Thank you so much for sharing this wonderful recipe. My husband, was born in Uzbekistan and left the country at the age of 8. But he still remembers his father and grandpa cooking plov together. I followed your recipe exactly, and it cake out amazing! My husband said it’s the closest in taste to the original as he remembers it. Thanks a million!

    • olgak7

      That’s so awesome, Tali! I am so happy that your husband enjoyed a taste of his childhood:). What a huge compliment. Thank you so much for taking the time to write. I love hearing from people who made the recipe.

  • Julia

    Plov is NOT a Russian or a Slavic dish… It just isn’t!!!! It comes from Central Asia, that for some 70 years was part of Soviet Union, but was never Russian or Slavic. I don’t mean to be mean, I just really needed to make this clarification, because my culture and ancestry are very important to me.

    • olgak7

      I think it’s great that you feel so much love for your culture, Julia.
      Nowhere did I say that Russians or Slavic people came up with the recipe, I merely said that we cook it, which is very true. Every Slavic person I know cooks Plov on a regular basis. And I did write that it originated in the Uzbek kitchen, which is the best that I know and based on the research that I did. I guess I should just refrain from writing anything about a recipes origin, just write about how delicious it is.

  • Kristin

    Hi! I love plov and have made it several times, but no matter what I do, the rice turns out sticky! I am going to make it for a party and I don’t want sticky rice. I am going to use basmati rice. So should I not rinse it at all? It sounds like maybe I shouldn’t. Could you help me?? Thanks!

    ★★★★★

    • olgak7

      Hi Kristin,
      I don’t rinse rice, but it’s up to you.
      This recipe should create really fluffy rice that isn’t sticky at all. Keep a close eye on it once you add the rice, to make sure it doesn’t over cook. As long as it doesn’t overcook and you don’t mess around with it, it should be great. I wish you all the best!

  • Susan Dubose

    This was AMAZING. I followed the recipe exactly, except I used a bone-in beef shank with most of the meat cut up for that extra deep beefy flavor. Plov is definitely a comfort food staple!

    ★★★★★

  • Mallory

    Super excited to try this recipe! I’ve made several of your other ones and they turned out great. I want to make this for a group of friends, any suggestions on side items or desserts which would go well with this z?

  • Gabriel

    I loved it! Very good! At first I was scared that there were a lot of onions and carrots but it turned out very good. It tastes really good and really easy to make. Amazing! 3

    ★★★★★

  • Jessamyn

    Prepared this today in honour of the Azerbaijan Grand Prix! Turned out perfectly, used lamb and basmati rice. Thanks for the great instructions.

    ★★★★★

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