Dairy-Free Traditional Uzbek Plov

Experience the rich and aromatic flavors of *Dairy-Free Traditional Uzbek Plov*, a classic centerpiece of Central Asian cuisine now made completely dairy-free! This hearty one-pot dish combines tender, melt-in-your-mouth lamb, golden caramelized onions, and sweet julienned carrots, all perfectly complemented by fragrant basmati rice infused with cumin, turmeric, smoked paprika, and ground coriander. Whole garlic cloves, optional raisins, and chickpeas add layers of depth and texture. Cooked to perfection in a heavy-bottomed pot, this gluten-free traditional Uzbek recipe is perfect for family gatherings, special occasions, or a comforting weeknight meal. Whether you're following a dairy-free diet or exploring global cuisines, this plov will transport your taste buds with its authentic flavors and effortless appeal.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 cups long-grain basmati rice
• 1 pound lamb (boneless, shoulder or leg)
• 2 medium yellow onion
• 3 large carrots
• 6 whole garlic cloves
• 0.25 cup vegetable oil
• 1 tablespoon cumin seeds
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3.5 cups water
• 0.5 cup raisins (optional)
• 1 cup chickpeas (cooked or canned, optional)

Directions

Step 1

Rinse the basmati rice under cold running water until the water runs clear, then soak in cold water for 30 minutes. Drain and set aside.

Step 2

Cut the lamb into bite-sized pieces, trimming away excess fat. Thinly slice the onions and julienne the carrots.

Step 3

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.

Step 4

Add the lamb pieces to the pot and sear until browned on all sides. Remove the lamb and set aside.

Step 5

In the same pot, add the sliced onions and cook until golden brown and caramelized, about 8 minutes.

Step 6

Stir in the julienned carrots and cook for another 5 minutes until slightly softened.

Step 7

Return the lamb to the pot and sprinkle in the cumin seeds, smoked paprika, ground coriander, turmeric, salt, and black pepper. Stir to coat evenly.

Step 8

Nestle the whole garlic cloves into the mixture and pour in the water. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes to develop the flavors.

Step 9

Gently spread the soaked and drained rice over the lamb and vegetable mixture without stirring. Sprinkle raisins and chickpeas (if using) over the top.

Step 10

Carefully pour enough boiling water over the rice to just cover it (about 3 cups), then increase the heat to medium-high and cook uncovered until most of the liquid has evaporated, about 10 minutes.

Step 11

Reduce the heat to low, cover the pot tightly with a lid, and let the plov steam for 20-25 minutes. Do not uncover during this time.

Step 12

Turn off the heat and allow the pot to rest, covered, for another 10 minutes.

Step 13

Before serving, gently fluff the rice with a fork while mixing it with the lamb and vegetables. Serve hot and enjoy your dairy-free traditional Uzbek plov!

Nutrition Facts

Serving size	(2537.3g)

Amount per serving	% Daily Value*
Calories	3919.3

Total Fat 155.1g	0%
Saturated Fat 45.6g	0%
Polyunsaturated Fat 33.8g
Cholesterol 362.9mg	0%
Sodium 5609.6mg	0%
Total Carbohydrate 493.3g	0%
Dietary Fiber 38.9g	0%
Total Sugars 82.0g
Protein 140.2g	0%

Vitamin D 0IU	0%
Calcium 612.6mg	0%
Iron 30.2mg	0%
Potassium 4231.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 14.3%

Carbs: 50.2%