Low Sodium Traditional Uzbek Plov

Discover the rich, aromatic flavors of *Low Sodium Traditional Uzbek Plov*, a lighter twist on Uzbekistan's national dish. This one-pot wonder combines tender cubes of beef or lamb, sweet carrots, caramelized onions, and fluffy long-grain rice, all infused with warm spices like cumin, coriander, and paprika. Simmered in low-sodium chicken or vegetable broth, this version ensures bold flavor without excess salt, making it a heart-healthy option for your dinner table. A whole bulb of garlic steams to perfection, adding subtle depth to every bite, while the final garnish of fresh parsley provides a vibrant finishing touch. Perfect for family meals or special occasions, this authentic yet accessible recipe will transport your taste buds straight to Central Asia.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams Boneless beef or lamb (cut into 1-inch cubes)
• 3 medium Carrots (julienned)
• 2 medium Onions (thinly sliced)
• 1 bulb Garlic (whole bulb, unpeeled)
• 2 cups Long-grain rice or basmati (well rinsed)
• 3 cups Low sodium chicken or vegetable broth
• 3 tablespoons Olive oil or neutral vegetable oil
• 1.5 teaspoons Cumin seeds
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika (unsmoked)
• 0.5 teaspoon Black pepper (freshly ground)
• 1 leaf Bay leaf
• 2 tablespoons Fresh parsley (for garnish, optional)

Directions

Step 1

Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch, then soak it in water for 20 minutes while prepping other ingredients. Drain before cooking.

Step 2

Heat the olive oil in a deep, heavy-bottomed pan or Dutch oven over medium heat.

Step 3

Add the cumin seeds to the hot oil and stir for 30 seconds until aromatic.

Step 4

Add the cubed beef or lamb and sear until browned on all sides, about 5–7 minutes. Remove the meat and set aside.

Step 5

In the same pan, add the onions and sauté until softened and golden, about 5 minutes.

Step 6

Stir in the julienned carrots and continue cooking for about 5–7 minutes until they slightly caramelize.

Step 7

Return the meat to the pan. Add the ground coriander, paprika, and black pepper, stirring well to coat the ingredients in the spices.

Step 8

Place the whole unpeeled garlic bulb in the center of the pan, then pour the drained rice over the meat and vegetables, spreading it out in an even layer.

Step 9

Carefully pour the low-sodium broth over the rice, ensuring the rice is completely submerged but do not stir. Add the bay leaf.

Step 10

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for 30 minutes without lifting the lid.

Step 11

After 30 minutes, turn off the heat and let the plov rest, covered, for an additional 10 minutes to allow the flavors to meld.

Step 12

Gently fluff the rice with a fork, being careful not to break the grains. Remove the garlic bulb, squeeze out the softened garlic cloves, and stir them back into the dish, if desired.

Step 13

Garnish with freshly chopped parsley, if using, and serve warm.

Nutrition Facts

Serving size	(2057.2g)

Amount per serving	% Daily Value*
Calories	2477.6

Total Fat 145.9g	0%
Saturated Fat 46.7g	0%
Polyunsaturated Fat g
Cholesterol 375mg	0%
Sodium 879.7mg	0%
Total Carbohydrate 182.8g	0%
Dietary Fiber 12.6g	0%
Total Sugars 15.0g
Protein 114.8g	0%

Vitamin D 0IU	0%
Calcium 454.9mg	0%
Iron 20.5mg	0%
Potassium 2790.9mg	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: 52.5%

Protein: 18.3%

Carbs: 29.2%