Tashkent Plov: Authentic Uzbek Pilaf Made in a Kazan
Classic Tashkent plov with lamb, yellow carrots and devzira rice. The secrets of a good zirvak, exact measurements and a photo for every step.
In Tashkent, plov is what the teahouses cook on Thursdays and Fridays and what families make whenever guests are on their way. You can recognise the capital’s style at a glance: the lamb is browned hard, the carrots are cut into long matchsticks and the rice is folded through the zirvak right at the end.
What makes Tashkent plov different
Samarkand plov is served in layers, with the rice and carrots kept apart. In Tashkent everything is mixed once the rice has steamed, so every grain picks up the flavour of the zirvak and the whole dish turns an even golden colour.
Choosing your ingredients
- Lamb. Shoulder or leg is ideal. Beef works too; just give it an extra ten minutes of simmering.
- Carrots. Yellow carrots are sweeter and hold their shape. Ordinary orange carrots are a fine substitute.
- Rice. Devzira absorbs water slowly, which keeps the plov fluffy. Any medium-grain rice that does not turn sticky will do.
Use the calculator below to scale the recipe for your guests; each step has its own timer.
Nutrition
Per serving (≈ 420 g). Approximate values.
How to make it
7 steps · start a timer right inside a step
Soak the rice
Rinse the rice five or six times until the water runs clear, then cover it with warm salted water and leave for an hour. Soaked rice cooks evenly and the grains stay separate.
Cut the carrots and onions
Cut the carrots into long matchsticks about 3–4 mm thick; do not grate them. Slice the onions into half-moons and cut the lamb into 4–5 cm chunks, keeping any bones aside.
Start the zirvak: brown the lamb
Heat the oil in the kazan until it just begins to smoke. Add the bones first, then the meat, and fry for 10–12 minutes until deeply browned on all sides. Take your time here, because the colour and aroma of the plov come from this stage.
Onions, carrots and spices
Add the onions and fry until golden. Spread the carrots in an even layer, leave them untouched for 3–4 minutes, then stir. Once they soften, rub the cumin between your palms over the pot and add the pepper and half the salt. Pour in boiling water to cover by 1 cm and simmer gently for 20–25 minutes.
Add the rice
Taste the zirvak; it should be slightly too salty because the rice will absorb the salt. Drain the rice, spread it evenly over the zirvak and do not stir. Pour boiling water through a slotted spoon to cover the rice by 1.5 cm, turn up the heat and cook until the water has been absorbed.
Let it steam
Gather the rice from the edges into a dome and use the handle of the spoon to poke five or six holes down to the bottom. Press the head of garlic into the top. Cover tightly and steam over the lowest heat for 25–30 minutes.
Mix and serve
Remove the lid and gently fold the rice through the zirvak from the bottom. Pile it onto a large platter: rice first, then carrots, with the meat, garlic and eggs on top.
Cook’s tips
- 1Drop two or three dried chillies into the zirvak for a deeper aroma without much heat.
- 2Once the rice is in, do not stir until the very end or the plov will turn mushy.
- 3No kazan? A heavy cast-iron casserole spreads the heat just as evenly.
- 4To achieve perfectly tender carrots, slice them into thick matchsticks rather than grating them, which prevents them from disintegrating into the rice during the long steaming process.
Serving & storage: Present the plov on a large communal platter with the garlic head placed in the center and quail eggs arranged on top. Serve with a side of cold Achichuk salad to cut the richness of the lamb. Store leftovers in an airtight container in the refrigerator for up to three days and reheat portions in a pan with a splash of water to steam the rice back to life.
What to serve with plov
The classic partners are achichuk, a sharp tomato and onion salad, and a pot of hot green tea, which cuts through the richness. Slices of kazy sausage or a few quail eggs on top make the platter look properly festive.
Storing and reheating
Keep leftovers in a covered container in the fridge for up to two days. Reheat in a frying pan with 2–3 tablespoons of water, covered, over low heat.
The takeaway
Great Tashkent plov is less about rare spices and more about patience: well-browned meat, an unhurried zirvak and properly soaked rice. Cook it this way once and you will soon be making it without measuring.
