Uzbek Plov (Lamb and Carrot Rice)
Lamb, sweet carrot strips and cumin cooked low and slow under long grain rice with a whole head of garlic, the great dish of Uzbek celebrations.
- Time2 hr 15
- LevelMedium
- Costabout £2.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 892kcal
- 86.5gcarbs
- 8.8gof which sugars
- 44.4gfat
- 17gsaturates
- 35.2gprotein
- 8.6gfibre
- 2.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Rinse the rice, cover with warm salted water and leave to soak for 30 minutes. Drain before using.
30 min - 2
Heat the oil in a large heavy casserole until very hot. Brown the lamb for 8 minutes, then add the onions and cook for 12 minutes until deep golden.
20 min - 3
Add the carrots, half the cumin, the pepper and salt. Cook for 10 minutes, stirring, until the carrots soften.
10 min - 4
Pour in 500 ml of the boiling water, add the chickpeas, cover and simmer very gently for 45 minutes, until the lamb is tender.
45 min - 5
Spread the soaked rice evenly over the meat without stirring. Press the garlic bulb and chilli into the middle. Pour in the remaining 500 ml of boiling water so it just covers the rice, and scatter over the rest of the cumin.
- 6
Cook uncovered over a medium heat until the water has been absorbed, about 10 minutes. Then poke a few holes in the rice with a spoon handle, cover tightly with foil and the lid and cook on the lowest heat for 20 minutes.
30 min - 7
Rest for 10 minutes, then mix the rice, lamb and carrots together. Squeeze the soft garlic cloves over each portion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
