Original recipe yields 8 servings
Based on a 2,000 calorie diet
Very close to the true uzbek recipe (I'm originally from Uzbekistan). Agree with previous reviewers abour julienned carrots. Another thing we do differently: put raw garlic on top the rice (sque...
I was born in Uzbekistan and my family has been making this dish for as long as I can remember, the only thing we do diffently is we cut the carrots in thick julienne not grate the carrots
I made the Lamb and Rice. The most difficult part was trying to find barberries. I used dried cranberries instead. The dish is OUTSTANDING. It took time, but was worth it. thanks, Sarah
I happened upon this from the front page and what you're probably missing is fenugreek seasoning, you add this after you add the water to the rice right on top. Also, the carrots traditionally a...
So to make this more authentic use broth instead of water (beef or chicken). It gives the rice a richer flavor. Also, I add a little butter right before I throw in the rice. It really improves ...
Very authentic,you can also try bone in peaces of lamb, that is sold in Costco. Bone will give much flavor to rice. Uzbek eat plov without utensils meat on the bone less messy this way.
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
following this recipe exactly for cooking times and so forth, everything was burned and unedible. Very disappointed. Lamb is not cheap either.
I used beef, since it was the only meat I had at the time, as well as generous amount of olive oil. I also used pre-mixed spices for plov that I bought in a Russian store. BTW, you can find drie...