Low Carb Traditional Uzbek Plov

Discover a flavorful and guilt-free twist on a beloved classic with this Low Carb Traditional Uzbek Plov. This recipe reimagines the hearty Central Asian rice dish by replacing traditional rice with nutrient-packed cauliflower rice, making it a perfect choice for those on keto or low-carb diets. Tender chunks of lamb are simmered to perfection with a medley of aromatic spices, including cumin, coriander, and paprika, alongside sweet julienned carrots, golden onions, and whole garlic cloves for an irresistible depth of flavor. The dish is beautifully finished with fresh parsley or cilantro for a vibrant garnish. With its rich flavors, traditional cooking techniques, and a healthy, modern twist, this low-carb plov is an easy yet satisfying meal that brings authentic Uzbek cuisine to your table without compromising your dietary goals. Perfect for family dinners or meal prep, it pairs wonderfully with a fresh side salad or tangy pickled vegetables.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 g Lamb shoulder or leg (boneless, cut into 1-inch cubes)
• 400 g Cauliflower rice
• 200 g Carrots (julienned or cut into thin matchsticks)
• 150 g Onions (thinly sliced)
• 5 Garlic cloves (peeled but left whole)
• 1 tsp Cumin seeds
• 1 tsp Ground coriander
• 1 tsp Paprika
• 0.5 tsp Black pepper
• 1 tsp Salt
• 0.5 tsp Chili flakes (optional)
• 2 Bay leaf
• 3 tbsp Olive oil or ghee
• 100 ml Water or beef broth
• 2 tbsp Fresh parsley or cilantro (chopped, for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil or ghee in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Add the lamb pieces to the skillet and cook for 6–8 minutes until browned on all sides. Remove the lamb and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil or ghee. Add the sliced onions and sauté for 5 minutes until softened and golden.

Step 4

Stir in the julienned carrots and cook for another 5 minutes until they begin to soften.

Step 5

Add the cumin seeds, ground coriander, paprika, black pepper, salt, and chili flakes (if using). Cook the spices with the vegetables for 1–2 minutes until fragrant.

Step 6

Return the browned lamb to the skillet, placing it on top of the vegetables. Nestle the whole garlic cloves and bay leaves into the mixture.

Step 7

Pour in the water or beef broth, reduce the heat to low, cover the skillet, and let simmer for 35 minutes, stirring occasionally. Ensure the lamb becomes tender but not overly dry.

Step 8

Once the lamb is cooked through, gently fold in the cauliflower rice, spreading it evenly across the dish.

Step 9

Cover again and cook for an additional 7–10 minutes, allowing the cauliflower rice to soften and absorb flavors.

Step 10

Remove the skillet from the heat. Discard the bay leaves and fluff the plov gently with a fork.

Step 11

Garnish with freshly chopped parsley or cilantro before serving.

Step 12

Serve the low-carb Uzbek plov warm, accompanied by a side salad or pickled vegetables, if desired.

Nutrition Facts

Serving size	(1426.2g)

Amount per serving	% Daily Value*
Calories	1928.9

Total Fat 143.3g	0%
Saturated Fat 46.0g	0%
Polyunsaturated Fat g
Cholesterol 375mg	0%
Sodium 3009.3mg	0%
Total Carbohydrate 68.6g	0%
Dietary Fiber 21.7g	0%
Total Sugars 26.3g
Protein 105.5g	0%

Vitamin D 0IU	0%
Calcium 335.2mg	0%
Iron 14.6mg	0%
Potassium 3189.6mg	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: 64.9%

Protein: 21.2%

Carbs: 13.8%