This Plov Recipe is savory, flavorful, and filling. It is a Slavic take on a classic dish that’s easy to make and perfectly satisfying with chunks of tender meat, fluffy rice, and veggies.
Table Of Contents
Recipe Details
The origin of this Plov dish comes from Uzbekistan,but there are many Slavic versions of it. This is my Bulgarian mother’s recipe and I have always loved it. It’s easy,delicious,and wonderfully hearty.
- TASTE:Savory meat,sweet onions and carrots,and fragrant rice make this Plov recipe so good. The seasonings add smoky,spicy,and earthy flavors to the dish.
- TEXTURE:This recipe is made with fluffy rice,tender veggies,and juicy pieces of beef. It’s chunky and very filling.
- TIME:It takes just over 2 hours to make,but most of that time is for cooking so the meat gets nice and tender.
- EASE:This is a one-pot meal that is simple to make and uses mostly kitchen basics. You’ll find it a breeze to make.
What You’ll Need
Ingredient Notes
- Beef-I used chuck beef for this dish because it has a good amount of fat that renders down to tenderness.
- Vegetables-Onions,garlic,and carrots add excellent flavor after slow cooking to release their natural goodness.
- Rice-Long-grain rice is best,so I used jasmine rice. It has a wonderful aromatic flavor.
- Spices-Coriander,Cumin,Smoked Paprika,Turmeric,Curry,Sea Salt,and Black Pepper combine to create the deliciously balanced flavors that make Plov so tasty.
Add-ins and Substitutions
- Substitute a different meat-Plov can be made with pork,chicken,or lamb as well. You can also use another cut of beef,such as shank or ribs.
- Add other vegetables-Thought it’s not traditional,you could add celery,mushrooms,or spinach to your pot for added flavor and health benefits.
- Substitute the jasmine rice-You can also use basmati rice,or any other long or medium-grain rice for this dish.
- Add fruit-Barberries are a traditional addition,but you can also use raisins,currants,cranberries,or chopped apricots.
How to Make Plov
- Sear the beef. Cut the beef into 1-2 inch pieces. Add the olive oil to a large dutch oven potand sear the beef in batches over high heat.
- Add in the onion. After you’ve seared the last batch of meat,add back the rest with the chopped onion. Sauté the onion until golden (about 3-5 minutes).
- Add the carrots. Now add in the sliced carrots and saute for another 3-5 minutes.
- Season the mix. Add in the salt,pepper, cumin, coriander, turmeric, curry, smoked paprika.
Pro Tip: Be careful not to overcrowd the pot or the beef won’t sear properly. It needs to be able to touch the hot surface of the pot.
- Cook the meat. Add 6 cups of water or just enough to cover about 1 inch above the meat. Simmer over medium heat for about 1 hour with the lid slightly open.
- Prepare the rice. While the meat simmers,rinse your jasmine rice really well until the water runs clean. I love using a colander for this step!
- Add rice and finish cooking. Lastly,add your washed rice and cover it with about 1 inch of boiling water (about 2 more cups). Then add 1 whole head of garlic (bottom cut off+a little of the top cut off as well). Cook for 15-20 minutes over medium-low heat,fully covered,or until the rice is fully cooked. Then fluff up the rice and gently mix so that the meat isn’t only sitting at the bottom.
Recipe Tips
- Wash the rice-Make sure you rinse your rice well to get rid of dirt and any excess starch.
- Use a Dutch oven-These cooking vessels have a good base that conducts heat well. The lid seals in the heat to help the rice cook thoroughly.
- Don’t add too much water-Add enough water to cover the rice and top it by an inch. The actual amount of water will vary depending on the size of your pot.
- Don’t stir too often-You don’t want to stir too much because it can lead to mushy rice. Just be patient and let the dish cook until done.
FAQs
Plov and rice pilaf are similar dishes,but they vary as to their region and ingredients. Plov is a meat and vegetable dish with rice,while pilaf is a rice dish that is usually cooked in broth.
Uzbek plov consists of lamb meat,carrots,onion,and long-grain rice,usually with cumin and salt. This recipe is a Bulgarian version that is made with beef and many spices,including curry,coriander,and smoked paprika.
Serving Suggestions
Because this homemade Plov recipe is so complementary,it goes great with everything. Enjoy it with a fresh salad,warm bread,vegetables sides,or finish the meal with a scrumptious dessert.
- Salad:Start the meal off with a Cucumber Radish Salad,Spinach Salad Recipe,or Broccoli Cranberry Salad.
- Bread:Serve this Plov with some Focaccia Bread,Super Soft Brioche Dinner Rolls,Cornbread Muffins,or Rustic Bread.
- Sides:Enjoy it alongside a side dish,like these Scalloped Potatoes,Sauteed Garlic Asparagus,or Crispy Air Fryer Broccoli.
- Desserts:End your meal with a cool weather favorite,such as Chocolate Creme Brulee,Tiramisu Cake (VIDEO),Pumpkin Cheesecake (VIDEO),or Homemade Apple Pie.
Make This Recipe in Advance
Make ahead:You can cut and sear the beef,cut the vegetables,and then store them in the fridge until you’re ready to cook the meal. Or you can prepare this Plov in its entirety and store it in the fridge once cooled to reheat later.
Storing:Store any leftover Plov in an airtight container in the refrigerator for up to 4 days.
Freeze:Freeze this dish once it has cooled in gallon-sized ziplock bags for up to 3 months and thaw at room temperature. Then reheat in the microwave or oven.
More Delicious Beef Dishes!
Full Recipe Instructions
Plov Recipe
This Plov Recipeis savory,flavorful,and filling. It is a Slavic take on a classic dish that’s easy to make and perfectly satisfying with chunks of tender meat,fluffy rice,and veggies.
PrintPinRateServings:10
Calories:777kcal
Instructions
- Cut the beef into 1-2 inch pieces. In a large dutch oven pot,bring the olive oil to high heat and sear the beef in batches. Careful not to overcrowd the dish or it won’t sear properly.
After you’ve seared the last batch of meat,add back the rest of the seared beef along with chopped onion. Sauté the onion until golden (about 3-5 minutes).
Now add in the sliced carrots and saute for another 3-5 minutes.
- Then mix in the spices (salt,pepper,cumin,coriander,turmeric,curry,smoked paprika).
Add 6 cups of water or just enough to cover about 1 inch above the meat. Cook on medium heat for about 1 hour with the lid slightly open. Note:the amount of water needed really depends on the size of your pot.
- While the meat simmers,rinse your jasmine ricereally well until the water runs clean. I love using this colander for this step!
Lastly,add your washed rice and cover it with about 1 inch of boiling water (about 2 more cups). Then add 1 whole head of garlic (bottom cut off+a little of the top cut off as well). Cook for 15-20 minutes on medium-low heat (with lid fully covered) or until the rice is fully cooked. Then fluff up the rice and gently mix so that the meat isn’t only sitting at the bottom.
Notes
- Wash the rice-Make sure you rinse your rice well to get rid of any excess starch. This will help prevent sticky rice.
- Use a Dutch oven-These cooking vessels have a good base that conducts heat well. The lid seals in the heat to help the rice cook thoroughly.
- Don’t add too much water-Add enough water to cover the rice and top it by an inch. The actual amount of water will vary depending on the size of your pot.
- Don’t stir too often-You don’t want to stir too much because it can lead to mushy rice. Just be patient and let the dish cook until done.
Nutrition
Calories:777kcal| Carbohydrates:67g| Protein:41g| Fat:38g| Saturated Fat:12g| Polyunsaturated Fat:4g| Monounsaturated Fat:23g| Trans Fat:1g| Cholesterol:125mg| Sodium:1584mg| Potassium:892mg| Fiber:3g| Sugar:4g| Vitamin A:6325IU| Vitamin C:6mg| Calcium:89mg| Iron:5mg
Hi,I’m Dina,so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes,you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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