15 Uzbek Plov-Style Holiday Recipes for Central Asian Thanksgiving Pilaf

Classic Uzbek Plov With Lamb

Uzbek Plov, also known as Pilaf, is a traditional and hearty dish made primarily with rice, meat, and a variety of spices, making it a staple of festive gatherings in Uzbekistan. This Classic Uzbek Plov with Lamb captures the authentic flavors and textures of this beloved meal, perfect for serving at holidays or special occasions.

Cooking Steps:

1. Rinse and soak the rice in water for about 30 minutes, then drain.
2. In a large pot, heat the vegetable oil and add finely chopped onions, cooking until golden.
3. Add the lamb, seasoned with salt and black pepper, and cook until browned on all sides.
4. Stir in sliced carrots and cook for additional 5-7 minutes before adding the soaked rice.
5. Pour in water, ensuring the mixture is well combined, and add whole garlic cloves and spices.
6. Cook until the water is mostly absorbed, then reduce heat, cover tightly, and simmer for about 20 minutes.
7. Once done, fluff the rice, let it rest for a few minutes, and serve garnished with barberries if desired.

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Chicken Plov With Dried Fruits

Chicken Plov with Dried Fruits is a delightful variation of the traditional Uzbek Plov that combines tender chicken with the sweetness of dried fruits, creating a perfect dish for holiday celebrations. This aromatic and flavorful rice dish is not only comforting but also showcases the rich culinary traditions of Uzbekistan, making it suitable for any festive occasion.

Cooking Steps:

1. Rinse and soak the rice in water for about 30 minutes, then drain.
2. In a large pot, heat the vegetable oil and add finely chopped onions, cooking until golden.
3. Add the chicken, seasoned with salt and black pepper, and brown on all sides.
4. Stir in sliced carrots and cook for an additional 5-7 minutes before adding the soaked rice.
5. Pour in the water, then add whole garlic cloves, dried apricots, and raisins along with the spices.
6. Cook until the water is mostly absorbed, then reduce heat, cover tightly, and simmer for about 20 minutes.
7. Once done, fluff the rice, let it rest for a few minutes, and serve garnished with coriander if desired.

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Vegetarian Plov With Roasted Vegetables

Vegetarian Plov With Roasted Vegetables is a vibrant and wholesome take on the classic Uzbek dish, perfect for those who prefer a meatless option. This recipe highlights an array of colorful vegetables, seasoned to perfection, and combined with fluffy rice, making it an ideal centerpiece for any holiday gathering or special occasion.

Cooking Steps:

1. Rinse and soak the rice in water for about 30 minutes, then drain.
2. Preheat the oven to 200°C (390°F) and chop the vegetables into bite-sized pieces. Toss them with vegetable oil, salt, and pepper, then roast for about 20-25 minutes until tender.
3. In a large pot, heat oil and sauté the chopped onion until golden.
4. Add minced garlic and cook for another minute before adding the soaked rice, stirring to combine.
5. Pour in water, add roasted vegetables and spices. Bring to a boil.
6. Reduce heat, cover tightly, and simmer for about 20 minutes until the rice is cooked.
7. Fluff the rice, let it rest for a few minutes, and serve garnished with fresh parsley if desired.

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Seafood Plov With Shrimp and Salmon

Seafood Plov With Shrimp and Salmon is a delightful twist on the traditional Uzbek plov, incorporating the fresh flavors of the sea. This dish combines succulent shrimp and tender salmon with aromatic rice and spices, making it an exciting centerpiece for any holiday feast, embodying both elegance and heartiness in every bite.

Cooking Steps:

1. Rinse the rice under cold water until the water runs clear, then soak it for about 30 minutes.
2. In a large pot, heat vegetable oil and sauté the chopped onion until golden brown.
3. Add minced garlic and grated carrots, cooking them until slightly softened.
4. Stir in the soaked rice and gently mix to coat it with the flavors.
5. Pour in water, add the spices, and bring to a boil.
6. Reduce heat and cover, simmering for about 15 minutes, then carefully fold in the shrimp and salmon.
7. Cover again and cook for an additional 5-7 minutes until seafood is cooked through and rice is fluffy.
8. Allow to rest for a few minutes, then fluff the rice and garnish with fresh dill before serving.

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Spiced Lentil Plov

Spiced Lentil Plov is a hearty and nutritious twist on the traditional Uzbek plov, perfect for vegetarian-friendly celebrations. This dish features lentils merged with aromatic spices and fluffy rice, providing a wholesome meal that is both satisfying and flavorful, ideal for any holiday gathering.

Cooking Steps:

1. Rinse the lentils under cold water and soak them for about 30 minutes, then drain.
2. In a large pot, heat vegetable oil and sauté the chopped onion until golden brown.
3. Add minced garlic and grated carrots, cooking until slightly softened.
4. Stir in the soaked lentils and rice, mixing to combine and coat with flavors.
5. Pour in water, add the spices, and bring to a boil.
6. Reduce heat, cover, and simmer for about 15-20 minutes until the rice and lentils are tender.
7. Allow to rest for a few minutes, then fluff the rice and garnish with fresh parsley before serving.

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Plov With Nuts and Apricots

Plov With Nuts and Apricots is a delightful variation of the classic Uzbek plov that combines fragrant rice with the sweet and nutty flavors of dried apricots and mixed nuts. This dish not only brings a burst of flavors to your holiday table but also adds a touch of elegance, making it perfect for festive occasions.

Cooking Steps:

1. Soak the dried apricots in warm water for about 15 minutes, then chop them into small pieces.
2. In a large pot, heat vegetable oil and sauté the chopped onion until golden brown.
3. Add minced garlic and grated carrots, cooking until softened.
4. Stir in the rice and the mixed nuts, mixing to combine and coat with flavors.
5. Add the soaked apricots, pour in water, and season with spices, bringing to a boil.
6. Reduce heat, cover, and simmer for about 20-25 minutes until the rice is cooked and liquid is absorbed.
7. Let rest for a few minutes, fluff the rice gently, and garnish with fresh herbs before serving.

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Saffron-infused Plov

Saffron-infused Plov is a luxurious twist on traditional Uzbek plov that showcases the aromatic and distinctive flavor of saffron. This dish elevates any festive meal with its vibrant golden hue and rich taste, making it a standout centerpiece for holiday gatherings or special occasions.

Cooking Steps:

1. Soak saffron strands in a small bowl with a few tablespoons of warm water for about 10 minutes to release their color and flavor.
2. In a large pot, heat vegetable oil over medium heat and sauté the chopped onion until golden brown.
3. Add minced garlic and grated carrots, cooking until softened.
4. Stir in the rice, mixing well to coat it with the oil and onion mixture.
5. Pour in the saffron-infused water along with the remaining water and season with spices; bring to a boil.
6. Reduce heat, cover, and let simmer for about 20-25 minutes until the rice is cooked and the liquid is absorbed.
7. Fluff the rice gently with a fork, let it rest for a few minutes, and garnish with fresh herbs before serving.

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Wild Mushroom Plov

Wild Mushroom Plov is a delightful and earthy variation of the traditional Uzbek plov that brings together the rich umami flavors of wild mushrooms with fragrant rice. This plov is perfect for special occasions and holiday feasts, offering a comforting and hearty dish that complements any festive gathering.

Cooking Steps:

1. In a large pot, heat vegetable oil over medium heat and sauté the chopped onion until golden brown.
2. Add minced garlic and sliced wild mushrooms, cooking until the mushrooms are softened and have released their moisture.
3. Stir in grated carrots and cook for a few minutes until tender.
4. Add the rice to the pot, mixing well to combine with the vegetable mixture.
5. Pour in the water and season with cumin, coriander, salt, and black pepper; bring to a boil.
6. Reduce heat, cover, and simmer for about 20-25 minutes until the rice is cooked and the liquid is absorbed.
7. Fluff the rice with a fork, let it rest for a few minutes, and garnish with fresh herbs before serving.

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Plov With Pomegranate and Carrots

Plov with Pomegranate and Carrots is a vibrant and festive dish that combines the nutty flavor of rice with sweet carrots and the tartness of pomegranate seeds. This colorful variation of traditional Uzbek plov is perfect for holiday celebrations and family gatherings, adding a touch of elegance and unique flavor to your table.

Cooking Steps:

1. In a large pot, heat vegetable oil over medium heat and sauté the chopped onion until translucent.
2. Add minced garlic and grated carrots, cooking until the carrots are softened.
3. Stir in the rice and mix well with the vegetables.
4. Pour in water and season with cumin, coriander, salt, and black pepper; bring to a boil.
5. Reduce heat, cover, and simmer for about 20-25 minutes until the rice is fully cooked and liquid is absorbed.
6. Gently fold in the pomegranate seeds, fluff the rice with a fork, let it rest for a few minutes, and garnish with fresh herbs before serving.

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Beef and Barley Plov

Beef and Barley Plov is a hearty and comforting dish that combines tender pieces of beef with chewy barley, creating a delightful twist on the traditional rice-based plov. This variation is rich in protein and offers a unique texture, making it perfect for family dinners or holiday gatherings. The flavors of spices and vegetables meld together seamlessly, resulting in a satisfying meal that everyone will love.

Cooking Steps:

1. In a large pot, heat vegetable oil over medium heat and sauté chopped onion until soft.
2. Add the beef cubes, browning them on all sides before incorporating minced garlic and grated carrots; cook until softened.
3. Stir in the barley and mix well with the beef and vegetables.
4. Pour in water and season with cumin, coriander, salt, and black pepper; bring to a boil.
5. Reduce heat, cover, and let simmer for about 35-40 minutes, or until the barley is tender and liquid is absorbed.
6. Fluff with a fork, let it rest for a few minutes, and garnish with fresh herbs before serving.

Turmeric Coconut Plov

Turmeric Coconut Plov is a vibrant and aromatic dish that combines the earthy flavor of turmeric with the rich creaminess of coconut milk. This unique plov variation is not only visually appealing with its golden hue but also offers a wonderful blend of flavors that delight the palate. Perfect for festive occasions or cozy family meals, it’s a comforting and nourishing option that beautifully showcases the essence of Uzbek cuisine.

Cooking Steps:

1. Heat vegetable oil in a large pot over medium heat and sauté chopped onion until translucent.
2. Add minced garlic and grated carrots, cooking until soft.
3. Stir in the turmeric, followed by rinsed basmati rice; mix well to coat the rice.
4. Pour in coconut milk and water, then season with salt and black pepper; bring to a boil.
5. Reduce heat, cover, and let simmer for about 20-25 minutes, or until rice is cooked and liquid is absorbed.
6. Fluff the rice gently with a fork, let it rest for a few minutes, and garnish with fresh herbs before serving.

Plov With Spinach and Feta

Plov With Spinach and Feta is a delightful twist on traditional Uzbek plov, incorporating the vibrant flavors of fresh spinach and the creamy, salty tang of feta cheese. This colorful dish not only brings a nutritious element to your table but also creates a beautiful harmony of flavors that is perfect for festive gatherings or a satisfying family dinner.

Cooking Steps:

1. In a large pot, heat vegetable oil over medium heat and sauté chopped onion until translucent.
2. Add minced garlic and grated carrots, cooking until slightly softened.
3. Stir in rinsed basmati rice and mix well.
4. Pour in water, season with salt and black pepper, then bring to a boil.
5. Reduce heat, cover, and simmer for about 15-20 minutes, or until rice is almost cooked.
6. Fold in fresh spinach and crumbled feta cheese, cover, and let it sit for an additional 5 minutes until spinach wilts.
7. Fluff the rice gently with a fork, garnish with fresh dill if desired, and serve.

Sweet and Savory Apple Plov

Sweet and Savory Apple Plov is an innovative dish that combines the classic flavors of Uzbek plov with the natural sweetness of apples. This recipe balances the savory elements of traditional plov with tart and sweet apple slices, making it a unique addition to any holiday or festive meal. It’s perfect for those looking to explore new flavor profiles while still enjoying the comfort of a hearty, rice-based dish.

Cooking Steps:

1. Heat vegetable oil in a large pot over medium heat, and sauté chopped onion until it becomes translucent.
2. Add minced garlic and grated carrots, cooking until softened.
3. Stir in rinsed basmati rice, followed by water, salt, black pepper, and cinnamon. Bring to a boil.
4. Reduce heat, cover, and simmer for about 15-20 minutes, or until rice is nearly cooked.
5. Add diced apples and raisins, cover again, and let it sit for an additional 5 minutes to allow the flavors to meld.
6. Gently fluff the rice with a fork and garnish with fresh parsley, if desired, before serving.

Festive Plov With Cranberries

Festive Plov With Cranberries is a vibrant and festive twist on the traditional Uzbek plov. This dish infuses the hearty flavors of plov with tart cranberries, adding a pop of color and a refreshing zing that makes it perfect for holiday gatherings. The combination of warm spices and fruity notes creates a delightful balance that will impress your guests and brighten up your festive table.

Cooking Steps:

1. In a large pot, heat vegetable oil over medium heat and sauté chopped onion until translucent.
2. Add minced garlic and grated carrots, cooking until they are softened.
3. Stir in rinsed basmati rice, followed by water, salt, black pepper, cumin, and cinnamon. Bring to a boil.
4. Once boiling, reduce heat, cover, and let simmer for about 15-20 minutes, or until the rice is almost cooked.
5. Gently fold in fresh cranberries, cover again, and let it sit for another 5 minutes to allow the flavors to combine.
6. Fluff the rice with a fork and garnish with fresh herbs before serving.

Plov With Citrus and Herbs

Plov With Citrus and Herbs is a fresh and aromatic take on the classic Uzbek dish, offering a burst of zesty flavors complemented by a vibrant mix of herbs. This variation not only awakens the palate but also brings a refreshing twist to festive gatherings, making it an ideal choice for holiday feasts. The combination of citrus zest with fragrant herbs creates a delightful medley that highlights the comforting essence of traditional plov.

Cooking Steps:

1. Heat vegetable oil in a large pot over medium heat and sauté chopped onion until translucent.
2. Add minced garlic and grated carrots, cooking until soft.
3. Stir in rinsed basmati rice and add water, salt, black pepper, citrus zest, citrus juice, cumin, and bay leaves. Bring to a boil.
4. Once boiling, reduce heat, cover, and simmer for about 15-20 minutes, or until rice is nearly cooked.
5. Remove from heat, fold in chopped fresh herbs, and let it sit for an additional 5 minutes to meld flavors.
6. Fluff the rice with a fork and serve warm.