Top 14 Uzbekistani Rice Dishes

Plov is the national dish of Uzbekistan and the Uzbek word for the famous rice dish called pilaf or pullao. It is of great importance to the nation's history, tradition, and culture. Over fifty versions of the recipe exist, some of them even 10 centuries old, but to make the best-known version, the first step is to make zirvak, a base consisting of seasoned carrots, onions, and meat sautéed in fat. Once the base is done, rice is added in a layer over the previously sautéed ingredients, topped with water, and everything is simmered until the rice is fully cooked. A vast array of ingredients can be added to plov such as meat, vegetables, and fruit.Expand

Tovukli palov is a traditional rice pilaf dish originating from Uzbekistan. The dish is usually made with a combination of rice, chicken, onions, carrots, oil, salt, and pepper. A whole chicken is washed and cut into portions. The onions are sliced and fried in hot oil, then mixed with the chicken pieces and carrot strips. The mixture is covered with water, rice is added to the pot, and the dish is simmered over low heat until everything becomes tender and the water evaporates. This plov is served warm on a large platter.Expand

Sarimsokli palov is a traditional rice pilaf dish originating from Uzbekistan. The dish is usually made with a combination of rice, garlic, onions, carrots, mutton or beef, oil, salt, and pepper. The meat is cut into pieces and browned in oil with sliced onions and carrot strips. The mixture is seasoned with salt and pepper, covered with water, and simmered over low heat with unpeeled garlic cloves. The soaked rice is added to the pot and the dish is cooked until the water evaporates. Once done, the garlic is removed, and the rice pilaf is stirred and served on a large platter. The garlic is then peeled and arranged on top of the pilaf.Expand

Pomidor quymoqli palov is a traditional rice pilaf originating from Uzbekistan. Due to its attractive visual presentation, it's usually made for weddings and similar festive occasions. It's made with a combination of rice, meat (lamb or beef), onions, carrots, coriander, cumin, oil, salt, eggs, and tomatoes. The meat is sautéed in oil with the vegetables and herbs, and the mixture is then covered with rice and simmered until the liquids evaporate. The tomatoes (with their flesh scooped out) are placed on top of the rice and an egg is placed into each tomato. The lid is closed and the plov is cooked until the eggs set. Pomidor quymoqli palov is then served on large platters with the tomato-omelets on top.Expand

Nuhatli palov is a traditional rice pilaf dish originating from Uzbekistan. The dish is usually made with a combination of rice, chickpeas, mutton or beef, onions, carrots, oil, salt, and pepper. The chickpeas and the rice are both soaked in water and set aside. The meat, carrot strips, and onion slices are sautéed in oil, then mixed with chickpeas, salt, pepper, rice, and water. This type of plov is simmered over low heat until everything is tender and the water evaporates. Once done, nuhatli palov is served warm on a large platter.Expand

Kovurma palov is a traditional rice pilaf dish originating from Uzbekistan. The dish is usually made with a combination of rice, carrots, onions, mutton or beef, salt, oil, and cumin. The meat is cut into pieces, marinated and mixed with salt, pepper, cumin, and thinly sliced onions. It is then browned in oil and mixed with carrot strips and water. The mixture is cooked until the carrots become tender, and the rice is then added to the pot with more water. The plov is cooked over low heat until the rice becomes tender and fully cooked. This rice pilaf is served warm on large platters or on individual plates.Expand

Ma'jun palov is a traditional rice pilaf originating from Uzbekistan. This type of plov is made with a combination of carrot juice, oil, chicken, onions, carrots, coriander, cumin, rice, and salt. The chicken is sautéed in oil with carrots, coriander, cumin, onions, and carrot juice. The heat is lowered and the rice is added to the pot. The mixture is covered with more carrot juice and water, and it is then simmered until the juices evaporate. Ma'jun palov is typically served warm on large platters.Expand

Behili palov is a traditional rice pilaf originating from Uzbekistan. This type of plov is usually made with a combination of rice, mutton or beef, quinces, carrots, onions, oil, and salt. The meat is cut into strips and it's browned in oil with carrots, onions, and quinces. The dish is seasoned with salt, the rice is added to the pot, and the mixture is covered with water and simmered until the rice is fully cooked. Once done, behili palov is served on a large platter and garnished with pieces of quince.Expand

Sofakli palov is a traditional Uzbek rice pilaf dish originating from Samarkand. The plov is usually made with a combination of rice, onions, carrots, oil, salt, pepper, and mutton or beef. The meat and whole carrots are boiled in water, and the meat is cut into pieces, while the carrots are cut into thin strips. Both are seasoned with salt and pepper, then mixed with fried onion slices. The rice is boiled in salted water, served in individual plates, coated with hot fat, then topped with the mixture of meat, onions, and carrots.Expand

Tuy palovi is a traditional rice dish originating from Uzbekistan. This type of Uzbek pilaf is prepared for weddings and it's always cooked by men. The dish is usually made with a combination of rice, onions, chickpeas, carrots, oil, meat such as lamb or chicken, raisins, coriander, turmeric, garlic, cumin, and salt. The meat is browned in oil and then sautéed with onions and carrots. Water is added to the pot along with chickpeas, garlic, raisins, and spices. The rice is added later, and the dish is then simmered until the rice becomes fluffy and the rest of the ingredients become tender. If desired, tuy palovi can be garnished with pomegranate seeds before serving.Expand