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Classic Pilaf

Lamb pilaf

Pilaf (‘plov’) is a rice dish that’s usually cooked in stock or broth, with lots of spices, veggies, and meat. This is a staple of Uzbekistan’s cuisine. This dish is known for having the perfect combination of sweet and savory. The most common meat used is lamb but beef, chicken and pork can also be incorporated.

Cook prep: 10 minutes

Total time: 1 hours 45 mins

Yield: 10 servings




  • 2 lb of lamb stew meat
  • 2 diced onions
  • 5 carrots – julienned
  • ½ cup avocado oil
  • 3 cups jasmine rice
  • 4 cups of water
  • 1 head garlic sliced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp black pepper
  • 1 ½ tsp salt


  1. 1. Cut the lamb into 2-inch chunks.
  3. 2. In a heavy dutch oven pot, sear the meat and drain any excess foam. Rinse if necessary. Pour 4 cups of water over the lamb and simmer for 1 hour until tender. 
  5. 3. Remove the lamb and drain the water into a measuring cup. Add additional water to make 4 cups of water in total. Set aside.
  7. 4. Wipe clean pot and add oil, carrots, and onion. Sauté for 15 minutes over medium-high heat. Bring the lamb pieces back into the pot and add spices. Mix thoroughly.
  9. 5. Top with rice and a head of garlic. Pour reserved water from the lamb over the rice and lightly shake to avoid any stirring. Bring everything to a light boil then cover and simmer for 30 minutes covered.
  11. 6. Once the rice is nice and soft, remove from heat. Serve and enjoy!