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Uzbekistan · Main dish
Uzbek Palov (Osh)
Local name: Palov (osh)
Uzbek-style pilaf cooked in a kazan with lamb, carrots and cumin, with fluffy separate grains.
- Servings4
- Prep45 min
- Cooking1 h 58 min
- Total time2 h 43 min
- DifficultyMedium
About this dish
Palov, also called osh, is Uzbekistan's best-loved dish. It is cooked for weekend meals, weddings, holidays and large gatherings, and in many places it is traditionally prepared by men.
What sets Uzbek palov apart is that the rice is layered over a zirvak, a base of meat, onions and carrots fried in plenty of oil with cumin. The carrots are cut into thin strips, and the rice steams without stirring. At the end it is mixed and served on a large platter.
Ingredients
Tick the ingredients off like a shopping list.
Rice
Zirvak (meat and vegetables)
Spices and extras
Method
Rinse the rice several times until the water runs clear, then soak it in warm water with 1 tbsp salt for 30 minutes.
Cut the lamb into large pieces, slice the onions into half rings and cut the carrots into thin strips. Make sure the chickpeas were soaked beforehand.
Heat the oil in a kazan or large heavy-bottomed pot for about 3 minutes, until it just starts to smoke lightly.
Add the lamb and fry for 10 minutes until browned on all sides.
Add the onions and fry for about 10 minutes until golden.
Add the carrots and cook for 10 minutes, stirring occasionally.
For the zirvak, add the salt, cumin, chickpeas and chili, then pour in 400 ml of the boiling water. Cover and simmer on low for 40 minutes.
Drain the rice and spread it evenly over the zirvak without stirring. Scatter the raisins on top and press the head of garlic into the center. Gently pour the remaining boiling water (about 600 ml) over the back of a spoon until it covers the rice by about 1 cm.
Turn up the heat and boil, without stirring, for about 15 minutes until the water has evaporated.
Gather the rice into a mound, poke a few holes with a spoon handle and sprinkle with 3 tbsp water. Cover and steam on the lowest heat for 20 minutes.
Turn off the heat and let it rest, covered, for 10 minutes.
Gently mix the rice, meat and carrots together. Transfer to a large platter, top with the meat and garlic and serve hot.
💡 Tips
- Yellow carrots give palov its authentic flavor; if you cannot find them, use sweet orange carrots.
- Always soak the rice so the grains lengthen and stay separate.
- If you have no kazan, use your widest heavy pot and do not skimp on the oil.
- Do not stir after adding the rice to the zirvak, or the palov will turn mushy.
🛒 Can't find it abroad?
- Lamb — Beef works well; cook the zirvak 15 minutes longer.
- Yellow carrots — Use sweet orange carrots.
- Devzira rice — If you cannot find it, use another good long-grain or medium-grain rice; avoid basmati-style aromatic rice and keep the soaking step.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
