Uzbek Pilov

  • sliced-onion
    Slice onions
  • sliced-carrots-garlic
    Slice carrots and clean the garlic head
  • cubed-meat
    Cube meat
  • adding-onion
    Add onion to preheated oil.
  • cooking-onion
    Onion needs to be brown in color but not burned.
  • adding-beef-1
    Add beef to cooked onion.
  • adding-beef
    Cook beef until it brown.
  • adding-carrots-1
    Add carrots to the beef.
  • adding-carrots
    Carrot needs to be cooked for about 5 minutes.
  • adding-camin
    Add cumin seeds to meat and vegetables.
  • adding-water
    Pour 1 cup of boiling water. This process calls "making zirbak"
  • add-garlic
    Stick garlic head in the middle.
  • add-rice
    Spread drained rice over the beef.
  • adding-garbanzo-beans
    Then spread drained garbanzo beans over the rice.
  • cover-rice-with-water
    Cover rice with boiling water about 1" above it.
  • boiling-out-the-water
    Cook it on high without stirring until all water will evaporate.
  • bring-rice-to-the-middle
    taste rice if it's cooked first and then make a dome with spatula.
  • making-volcano-effect
    Make a hole with the spoon in the middle.
  • close-the-lid
    Cover pot with lid.
  • cover-pot-with-towel
    Cover pot with the kitchen towel and turn off the heat.
  • uzbek-pilov
    Garnish Pilov with chopped green onion and parsley before serving!
  • serving-plov
  • pilov-on-the-plate


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4 Responses

  1. This is such a delicious way to cook lean beef Viktoria! This recipe is one of those rustic old-school authentic and hearty recipes that combine legumes and meat. Loved it! It’s so filling and so tasty!
    Excellent work.
    Have a wonderful weekend,
    Panos and Mirella

  2. Viktoria says:

    Deeply appreciate your comments Panos and Mirella! This is one of the traditional Central Asian meals which was passed down to me from my grandmother.

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