Uzbek Plov (One Pot Recipe) (2024)

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Plov is a very popular, historic Uzbek dish. Also referred to as “pilaf” or “palov”, it’s made up of long grain rice, tender chunks of lamb, onions, and carrots. In this recipe, you’ll learn how to make this traditional dish in no time.

Uzbek Plov (One Pot Recipe) (1)

What is Plov?

Plov to Uzbekis is like pasta to Italians. Considered Uzbekistan’s national dish, it’s a source of delicious pride throughout the country and everyone has their own spin on it. Because it’s so simple to prepare, plov is often served at large gatherings, such as weddings, holiday parties, and birthdays.

If you’re unfamiliar with Uzbekistan, it’s a Central Asian nation that sits at the border of Turkmenistan and Kazakhstan. A former Soviet republic and a stopping point on the Silk Road (the ancient trading route between China and the Mediterranean), the country boasts a delicious cuisine that has been influenced by many different cultures over the centuries. Plov is a perfect example of Uzbekistan’s rich food history.

In this recipe, you’ll tap the powers of the dutch oven to get the most flavorful plov possible. Get ready for an irresistibly savory smell to waft from your kitchen. Bonus: This entire dish is made in just one pot.

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Best Meat to Use for Plov

Traditionally, plov is best made with lamb. Its rich and savory flavors are signature to the dish. However, many also like to use beef. Below, find the best cuts to use for plov:

  • Lamb (most traditional and recommended): Bone-in pork shoulder, bone-in leg, or sirloin chop (the marrow from the bone adds a wonderful, fatty flavor)
  • Beef: Short ribs, ribeye, New York Strip, stew meat, or chuck roast

Hot Tip: If you have the time, salt your meat overnight. Season it on both sides, pop it into a bowl, and cover it with plastic wrap. This will tenderize and infuse flavor into the meat.

How to Make Uzbek Plov

Making Uzbek plov only requires a handful of wholesome ingredients and a bit of legwork. Most of the magic is done in the Dutch oven, which perfectly fluffs the rice and tenderizes the meat.

  • Prep the Meat and Veggies: Cut the meat into cubes, slice carrots, and dice onions.
  • Brown the Meat: In a preheated Dutch oven, use tongs to brown the sides of the meat.
  • Cook the Veggies: Add onions and carrots to the Dutch oven, sautéing until the onions turn translucent.
  • Add Rice and Seasoning: Add long grain rice and bay leaves to the Dutch oven, stirring until ingredients are evenly distributed, and toasting the rice slightly. Slice off the top of a head of garlic and place the entire head inside the Dutch oven. Add water and season generously with salt and pepper.
  • Cook and Cover: Allow the plov to come to a simmer. Turn the heat down low, pop the lid on, and cook for an additional 40-50 minutes.
  • Serve: Serve warm alongside pickled veggies or salad.
Uzbek Plov (One Pot Recipe) (3)
Uzbek Plov (One Pot Recipe) (4)

Tips to Make the Best Uzbek Plav

Below, find the top tips to making the best, most authentic Uzbek Plav:

  • Using a dutch oven is a must. A Dutch oven is essential for this dish. It tenderizes the meat and really brings out the best flavors.
  • Don’t skip browning the meat. Brown the meat until it has a golden brown color on all sides. This will not only enhance the texture of the plov, but it will also create a richer, meatier taste.
  • Rinse the rice before cooking. Run the rice under cold water in a colander a few times to remove any excess starch. This will prevent the rice from turning mushy.
  • Toast the rice slightly. Once you add the long grain rice to the pan, take a few minutes to toast it. This will bring out its fragrant flavors and also help it keep its texture as it cooks in the broth.
  • Use a whole garlic head versus individual cloves. Cooking plov with an entire garlic head is not only traditional, it also yields the most flavor. It also makes for such a lovely presentation.
  • Use a sharp knife to cut carrots. Carrots can be one of the tougher veggies to slice. Invest in a sharp knife to prevent slippage.
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Serving Uzbek Plov

Uzbek plov is perfect for lunch or dinner. It’s also a wonderful dish to make for your next dinner party, as it serves a lot of people, requires minimal clean-up, and is ultra filling. Keep it traditional by serving plov alongside vinegary pickles. It’s hard to explain how satisfying this combination is! The savoriness of the dish is also complimented nicely by a cabbage salad.

FAQ

Are pilaf and pulao same?

Yes, pilaf and pulao are the same. There are many different names for pilaf-style dishes all across the globe, but the essential recipe remains the same – broth, meat, veggies, and long grain rice.

What’s the best rice for plov?

Long grain rice is the best for plov. The grains are long and slender, and they contain a type of starch that prevents the from sticking and turning to mush.

Should I rinse the rice for plov?

You should always rinse your rice before making plov. This removes excess starch and yields rice with more texture.

Storing Leftover Plov

  • Refrigerating: Refrigerate leftover plov by storing it in an airtight container in the fridge. It should stay fresh for up to a week.
  • Freezing: Freeze leftover plov by storing it in a freezer-safe storage bag. It will stay fresh for up to three months.

Reheating Tip: Reheat plov in a skillet with a bit of butter or oil. You could also zap it in the microwave with a bit of water to help the rice rehydrate.

More Rice Recipes to Try:

  • Lazy Cabbage Rice Stew – Healthy cabbage and rice stew
  • Creamy Cauliflower Rice Pilaf – Low-carb pilaf
  • Slow-Cooker Beef And Barley Pilaf – Set it and forget it pilaf

Recipe

Uzbek Plov (One Pot Recipe) (6)

Uzbek Plov Recipe

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Servings

8 People

Prep Time 35 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Recipe contributed by: Natalya Drozhzhin

Plov is a popular Uzbek dish, also referred to as "pilaf" or "palov". It's made up of long grain rice, chunks of lamb, onions, and carrots.

Ingredients

  • 1 1/2 lbs lamb (or beef)
  • 2 medium onions
  • 5 medium carrots
  • 3 cup long grain rice
  • 3 bay leaves
  • 1 bulb of garlic
  • 1/2 cup olive oil
  • salt to taste
  • pepper to taste
  • 2 tsp cumin (optional)

US UnitsMetric

Instructions

  • Prepare ingredients for the recipe. Clean carrots and cut them into long slices about 1/4-inch thick. Dice onions into small pieces. Cut meat into 1-inch cubes.

  • Preheat oil in the Dutch oven over high heat. Using tongs, brown the sides of the meat. Add onions and carrots and cook until the onion turns translucent and the carrots soften.

  • Add rice and bay leaves to the Dutch oven. Saute for a couple of minutes. Remove a couple of the top layers of a garlic head and cut off the small part of the clove edges. Place the garlic clove inside of the rice. Cover the cooking ingredients with boiled water. The water should be filled just about 1-inch over the rice. Season with salt and pepper.

  • Once it simmers, turn the heat down to very low. Cook for about 40-50 minutes. About 20 minutes into cooking, turn over the top layer of rice to promote even cooking.

Nutrition Facts

Uzbek Plov Recipe

Amount Per Serving

Calories 641 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 11g55%

Polyunsaturated Fat 3g

Monounsaturated Fat 18g

Cholesterol 62mg21%

Sodium 82mg3%

Potassium 440mg13%

Carbohydrates 62g21%

Fiber 3g12%

Sugar 3g3%

Protein 20g40%

Vitamin A 6378IU128%

Vitamin C 4mg5%

Calcium 57mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Posted July 21, 2021

About Author

Uzbek Plov (One Pot Recipe) (11)

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.

  1. Uzbek Plov (One Pot Recipe) (12)

    VPNov 23, 2023

    Really wanted to love this recipe but unfortunately it came out very bland and meat was chewy (used beef chuck).

    1. Uzbek Plov (One Pot Recipe) (13)

      Natalya DrozhzhinNov 23, 2023

      Hey dear, how big were the beef pieces? Also, did you season with salt and pepper to taste? I am trying to understand why it came out bland. Thanks for your feedback.

  2. Uzbek Plov (One Pot Recipe) (14)

    Tim AOct 30, 2023

    Hi, just a quick comment on water to rice ratio for those of us who use a measuring cup. i use 1 cup of rice to 1.5 cups of water for long rain rice.
    I have also been pleased with the results from cleaning the rice prior to cooking by rinsing 3 times. I add water to cover and swish with my fingers to help remove the covering on the rice. As I haven't tried this particular recipe yet, The method of stirring after 20 minutes intrigues me. Also, I think I would prefer that the size of the carrots would fit on a spoon.

    1. Uzbek Plov (One Pot Recipe) (15)

      andre gursesFeb 25, 2024

      Rice has ARSENIC problem. You either try to rinse (3) times, still 25% remains. Or, you may do what I always do: Uncle Ben's (smiling black guy) makes delicious PARBOILED rice, with NO ARSENIC since it was gently boiled/cleaned before. I am a Chemical Engineer and lover of rice & beans.

    2. Uzbek Plov (One Pot Recipe) (16)

      Natalya DrozhzhinOct 31, 2023

      Hi Tim, Thanks for sharing your experience with us! I hope you give this recipe a try!

  3. Uzbek Plov (One Pot Recipe) (17)

    ValSep 21, 2023

    Anyone know how much water is needed if only using 2 cups of rice? This recipe calls for a ton of rice, which is too much for a small family. Would love guidance so that it’s enough water and not too much !

    1. Uzbek Plov (One Pot Recipe) (18)

      Natalya DrozhzhinSep 21, 2023

      Hi Val, you can just dive the recipe. Where it says "8 people for serving" that can be changed to whatever you prefer. Enjoy

    1. Uzbek Plov (One Pot Recipe) (20)

      Natalya DrozhzhinJul 1, 2023

      Hi Andy, it is preheated prior to adding meat to the pan. See step 2, it shared details of the oil use. Hope you love this one!

  4. Uzbek Plov (One Pot Recipe) (21)

    AnnJun 24, 2023

    Turned out very mushy... Found the directions to be really lacking for such a time consuming dish.

    1. Uzbek Plov (One Pot Recipe) (22)

      Natalya DrozhzhinJun 26, 2023

      Hi Ann, Sorry to hear that. Some things that help prevent mushy rice is rinsing the rice with water before cooking it. Also, making sure the rice isn't being cooked in too much liquid, or perhaps it needed to be cooked a bit longer. Hope this helps for next time you try the recipe.

  5. Uzbek Plov (One Pot Recipe) (23)

    AlMar 31, 2023

    It's a great dish! Can be time consuming doing it from scratch, if you're not a great cook like me. I always add some raisins and chickpeas to spice things up a bit. Highly recommended. Make sure to soak the hickpeas overnight before start cooking. Enjoy!

    1. Uzbek Plov (One Pot Recipe) (24)

      Natalya DrozhzhinApr 1, 2023

      Hi Al, thank you for those great tips! I am thrilled that you love this recipe. Thank you for taking the time to share your process and feedback. Enjoy!

  6. Uzbek Plov (One Pot Recipe) (25)

    DCMar 22, 2023

    I tried the recipe today and specifically bought long grain rice after reading the comments. My rice also came out mushy even though I followed all the instructions. Next time I will probably use less rice and less water, and add more cumin for more flavor. My first time trying Uzbek cuisine so thank you for sharing the recipe!

    1. Uzbek Plov (One Pot Recipe) (26)

      AreenJan 2, 2024

      I make this Palov all the time and we never put the rice and the meat together right away! The meat needs way longer to cook than the rice. We always cook with meat in a lot of water to get a nice broth, for an hour or two till it’s pretty tender. You then strain the broth, add the meat back to pot with the onions and carrots, add the rice and top with the broth. At this point it only needs 15-20 minutes to cook on low heat till the rice is just right. Hope this helped! Also, I would definitely suggest adding a cinnamon stick and a tsp of cumin and coriander powder and generous amount of pepper. The authors palov looks great!!

      1. Uzbek Plov (One Pot Recipe) (27)

        Natalya DrozhzhinJan 2, 2024

        Areen, thank you for sharing your tips. I want to try your version. It sounds delish!

    2. Uzbek Plov (One Pot Recipe) (28)

      Rashid AhmadApr 1, 2023

      You need to wash long grain rice a few times till the water is transparent and soak it for about 15 minutes to get rid of the powder that makes it stick together. And like Natasha mentioned dont mix rice a lot but only once when the water has almost dried.

    3. Uzbek Plov (One Pot Recipe) (29)

      Natalya DrozhzhinMar 22, 2023

      Hey dear, with plov the rice is going to be fully cooked and on a soft side but we didnt find it mushy. Its important not to mix it too much. Just enough to combine everything together. The fats in the meat will also help for the rice to be fully coated. Did you mix it a lot? Also, what type of meat did you use? I am trying to understand what happened.

  7. Uzbek Plov (One Pot Recipe) (30)

    TosyaMar 14, 2023

    My rice came out mushy. I don’t make this often and feel that the instructions were lacking details. Would love to know how much salt to add since I have no idea if I should add 1 teaspoon or 2 tablespoons, again, I don’t make this often. I chose this recipe because of the star rating. Also, would be great to see optional spices to add besides coriander.

    1. Uzbek Plov (One Pot Recipe) (31)

      Natalya DrozhzhinMar 14, 2023

      Hi Tosya, thank you so much for sharing your feedback. I can see how adding measurement to salt would be useful but it really depends type of salt you use. I will think of ways to add more details. We only use cumin, salt and pepper in this recipe. If you like other seasoning, you are welcome to add it. Not sure why the rice was mushy, what type of rice did you use?

  8. Uzbek Plov (One Pot Recipe) (32)

    GaryJan 21, 2023

    Thanks for posting this. I'll be honest, I haven't cooked it with your recipe but really like how you organized the instructions. My family is from Uzbekistan so have been taught by them with their techniques. I couldn't even get ingredient amounts. It's all by their "eye" LOL. The beauty with this dish is that every family (and cooks within) have their own unique touch and twists/tips in cooking. Some add chickpeas, or fruit, specific spice, etc. I've always been curious about the nutrition, how did you obtain that and what is the serving size?

    1. Uzbek Plov (One Pot Recipe) (33)

      Natalya DrozhzhinJan 23, 2023

      Hi Gary! Thank you very much for the kind words. I love the passed down recipes that don't have specific instructions, that's probably why everyone has their own twist on them, haha! Because no one remembers exactly how it was supposed to be made! We have a nutrition calculator that calculates all of that for us. This recipe serves 8 people. Hope this helps!

  9. Uzbek Plov (One Pot Recipe) (34)

    KylieDec 24, 2022

    This was so super yummy. Reminded me of my childhood. I think to the people writing the rice came out mushy or had too much water, it's very important to first rinse the rice. I rinsed mine with cold water about 7-8 times, until water was closer to being clear (less starch). Then I soaked it overnight. And while cooking added slightly less water. Like 1/4 cup less. The dish came out perfect.

    1. Uzbek Plov (One Pot Recipe) (35)

      Natalya DrozhzhinDec 24, 2022

      Hi Kylie, this is such a great recommendation. We always rinse the rice but never let it soak. I need to try your recommendation! Thanks for sharing, happy Holidays to you!

  10. Uzbek Plov (One Pot Recipe) (36)

    PeteDec 4, 2022

    Is a good recipe. I've done it 3 times now.
    However I altered it a bit. I used 2 lb lamb shoulder. If you use leg of lamb be careful can come up dry.
    1 shy table spoon of turmeric and
    1 proud table spoon of paprika.
    4 garlic bulb since my garlic was small, own crop.
    Since lamb shoulder is quiet fat, cut some fat bits and add them first in your pan on low heat and let the melt- you'll have enough fat to brown the meat and follow the other phases of cooking, I really don't see the the point of 1/2 oil cup.
    Invest in good carrots it counts a lot.
    I added 2 pointy peppers, adds a very good flavor.
    Note:
    Always use 2 big onions or 3 - are healthy veg and adds flavor.
    Don't use too much water is a grave mistake.
    I replace water with lamb or vegetable stock. 500ml for 2lbs lamb and 2 cups rice.
    Lamb stock has to be done on bones mostly.
    If you use vegetable stock that is good to.
    Good luck and enjoy

    1. Uzbek Plov (One Pot Recipe) (37)

      KylieDec 24, 2022

      all amazing suggestions....I will use lamb stock next time. I have a feeling this will elevate the dish tremendously

    2. Uzbek Plov (One Pot Recipe) (38)

      Natalya DrozhzhinDec 5, 2022

      Hi Pete, I love all of these super helpful tips! Thank you so much for taking the time to leave feedback. Sounds like you make an amazing Plov! Thank you for sharing. Happy holidays!

  11. Uzbek Plov (One Pot Recipe) (39)

    PaulNov 13, 2022

    This was a bust for me. Rice was soggy and more like oatmeal by the 30 minute mark, and the meal was generally bland (which wasn't much a surprise given the minimal seasoning). Wondering if I did something wrong, but the recipe is so simple is hard to understand what that might be.

    1. Uzbek Plov (One Pot Recipe) (40)

      Natalya DrozhzhinNov 14, 2022

      Hi Paul, Not sure what could have gone wrong, The only thing I can think of is that maybe you used too much water?

  12. Uzbek Plov (One Pot Recipe) (41)

    Ed CNov 6, 2022

    I’m a little confused on how to prep the garlic bulb. Should I take a whole clove and remove the outer papery-layers? Is that what you’re referring to as the “top layers?” My fear is that the papery layers will flake into the rice. I’m wondering if I should just put the bulb into a small spice sachet or wrap in cheese cloth to prevent that from happening.

    1. Uzbek Plov (One Pot Recipe) (42)

      Natalya DrozhzhinNov 7, 2022

      Hi Ed, What I always do is just take the few top layers of the garlic off and leave the rest on. They dont flake into the rice at all. Good luck and enjoy!

  13. Uzbek Plov (One Pot Recipe) (43)

    SvetlanaOct 9, 2022

    Ya rodom iz Uzbekistana😍🥰 mi dobavlyaem kishmish mmm❤️👌

    1. Uzbek Plov (One Pot Recipe) (44)

      Natalya DrozhzhinOct 10, 2022

      Hi Svetlana! That sounds so delicious!

  14. Uzbek Plov (One Pot Recipe) (45)

    VascoJul 31, 2022

    In what parallel universe is Uzbekistan a tiny country?! It’s larger than Germany, Italy, Japan, Vietnam, just to name a few…

    1. Uzbek Plov (One Pot Recipe) (46)

      Natalya DrozhzhinAug 1, 2022

      Hey Vasco- that's a good point. Size is relative- it's smaller than some of the other countries near it. That being said, it's not "tiny" like you point out, and it's one of the bigger countries when you compare it to all countries, so we will make an update to our post. Thank you for commenting!

  15. Uzbek Plov (One Pot Recipe) (47)

    JenMay 15, 2022

    Hello,
    Could I use a regular pot instead of a Dutch Oven? Will it give off a different taste?

    1. Uzbek Plov (One Pot Recipe) (48)

      Natalya DrozhzhinMay 16, 2022

      You'll want to use an oven-safe pot with a lid, Jen. You should be golden so long as it's safe to bake in!

  16. Uzbek Plov (One Pot Recipe) (49)

    RadaApr 30, 2022

    This looks absolutely delicious. Have you ever tried cooking this in an instant pot?

    1. Uzbek Plov (One Pot Recipe) (50)

      Natalya DrozhzhinApr 30, 2022

      No I haven't! I'm pretty sure there's some way to make that work, I'm just not sure. If you try it, let me know. 🙂

  17. Uzbek Plov (One Pot Recipe) (51)

    Jon Anton ZiskaApr 14, 2022

    I have had this dish a couple of times and love it, I have not yet made it myself. I was wondering though since my kids do not eat red meat, would chicken thighs work well, or ok in its place?
    Thanks,
    Jon Ziska

    1. Uzbek Plov (One Pot Recipe) (52)

      Natalya DrozhzhinApr 15, 2022

      Hey dear, yes, you can use chicken thighs. You will need to shorten the cooking time because chicken does cook much quicker. Come back to let us know how it goes!

      1. Uzbek Plov (One Pot Recipe) (53)

        YanaOct 13, 2022

        I used chicken because that's what I had on hand and it was absolutely delicious!

  18. Uzbek Plov (One Pot Recipe) (54)

    EmilyMar 16, 2022

    Tasty Recipe Easy to make. Thank you for the good content.

    1. Uzbek Plov (One Pot Recipe) (55)

      Natalya DrozhzhinMar 16, 2022

      Thank you, Emily! We love plov around here and glad you enjoyed it, too!

  19. Uzbek Plov (One Pot Recipe) (56)

    RachanaFeb 23, 2022

    What a damn simple recipe! The taste was just incredible! Thankyou soooo much.❤

    1. Uzbek Plov (One Pot Recipe) (57)

      Natalya DrozhzhinFeb 23, 2022

      Hi Rachana- thank you for your feedback, I'm thrilled that you enjoyed it so much! Next time pair it with a marinated cucumber or tomato (on my blog), you'll love the whole meal even more, promise!

  20. Uzbek Plov (One Pot Recipe) (58)

    A.N.Jan 29, 2022

    Ok I rarely leave reviews but oh my goodness! This is the only plov recipe I will ever use! It was phenomenal! My picky eater 5 year old had 5 servings of it, no lie! Husband was a huge fan too and wouldn’t stop raving about it. Thank you Natalya for such a wonderful recipe!

    1. Uzbek Plov (One Pot Recipe) (59)

      Natalya DrozhzhinJan 30, 2022

      Wow, I love that! So glad your entire family enjoyed it, especially your 5 year old. 😊 Thank you for the feedback!

  21. Uzbek Plov (One Pot Recipe) (60)

    Salk UriahNov 23, 2021

    When you say long grain rice, which type is preferable? When I look it up it says there are 7. I’ve seen people comment who used Basmati and said it didn’t work, so am wondering what exactly I should get if I want to make this recipe

    1. Uzbek Plov (One Pot Recipe) (61)

      Natalya DrozhzhinNov 23, 2021

      Hi Salk - Hope you're well and thanks for reaching out. Not sure what happened with the basmati - my guess is that it was a quick cook variety? We always use basmati or jasmine rice for this recipe and haven't faced that issue. Hope this helps!

  22. Uzbek Plov (One Pot Recipe) (62)

    kat bNov 19, 2021

    Looking forward to making this since the plov we had in Uzbekistan was outstanding! But need to know what size Dutch oven should I purchase? Thanks!

    1. Uzbek Plov (One Pot Recipe) (63)

      Natalya DrozhzhinNov 19, 2021

      Hi Kat! Plov is soooo good. Hope you love this recipe as much as the plov you had abroad. This is the Dutch oven we use: https://amzn.to/3vO2cgZ.

  23. Uzbek Plov (One Pot Recipe) (64)

    SeldenNov 13, 2021

    I had Uzbek Plov for the first time at a Turkish food festival north of Atlanta today. This is worth trying.

    1. Uzbek Plov (One Pot Recipe) (65)

      Natalya DrozhzhinNov 14, 2021

      I hope you love the recipe, let me know how it goes, I would love to hear back!

  24. Uzbek Plov (One Pot Recipe) (66)

    LanaSep 1, 2021

    This is exactly how my grandma used to make it! Great clear classic recipe. Just picked up some lamb, making it tonight!

    1. Uzbek Plov (One Pot Recipe) (67)

      Natalya DrozhzhinSep 2, 2021

      So good to hear! Enjoy!!

  25. Uzbek Plov (One Pot Recipe) (68)

    JulieAug 23, 2021

    I am a little confused. You suggest bone-in lamb because the marrow gives the dish a nice fatty flavor, but then instruct to trim the meat off the bone. Do I put the bones in the dish, and dig them out after cooking? Thanks!

    1. Uzbek Plov (One Pot Recipe) (69)

      Natalya DrozhzhinAug 23, 2021

      The part of the meat next to the bone has the most flavor. You can use the bone for a broth or soup.

  26. Uzbek Plov (One Pot Recipe) (70)

    RavshanAug 6, 2021

    I am Uzbek, plov is very good food and nutritious, I love Uzbekistan

    1. Uzbek Plov (One Pot Recipe) (71)

      Natalya DrozhzhinAug 6, 2021

      It is a delicious dish!

  27. Uzbek Plov (One Pot Recipe) (72)

    KennyAug 5, 2021

    I loved it! Very good! At first I was scared that there were a lot of onions and carrots but it turned out very good. It tastes really good and really easy to make. Amazing!

    1. Uzbek Plov (One Pot Recipe) (73)

      Natalya DrozhzhinAug 5, 2021

      I am so glad you enjoyed the recipe, thank you for taking the time to share your feedback!

  28. Uzbek Plov (One Pot Recipe) (74)

    AllyssaJul 22, 2021

    Thanks a lot for sharing this amazing recipe! It's super easy to make and tasted perfectly! Will have this again for sure, Well done! Highly recommended!

    1. Uzbek Plov (One Pot Recipe) (75)

      Natalya DrozhzhinJul 22, 2021

      Thank you for your feedback, I am so glad you loved the recipe!

  29. Uzbek Plov (One Pot Recipe) (76)

    ToniJul 22, 2021

    This is really amazing! Perfect for any night of the week!

    1. Uzbek Plov (One Pot Recipe) (77)

      Natalya DrozhzhinJul 22, 2021

      So glad to hear that!

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