Palov (Uzbek Pilaf)

Personal Note

“I grew up in Uzbekistan. My mom would make Palov every Thursday—those smells and flavors are the rhythm of home.” —Nilufar Abdiraimova

👩‍🎓 Submitted by Nilufar Abdiraimova, Class of 2027
🎓 CISLA Center Scholar | Undeclared Major & Minor
📍 Home Country: Uzbekistan
🍽 Serves: 6–8 people
🕒 Prep Time: 15 minutes
🔥 Cook Time: 1+ hour
🌱 Dietary Info: Gluten-Free, Dairy-Free, Halal

Ingredients

• 1 lb (450 g) lamb or beef, cut into small pieces
• 2½ cups (500 g) long-grain rice (preferably basmati or Uzbek devzira)
• 3 large carrots, julienned
• 2 large onions, thinly sliced
• 1 whole garlic bulb (unpeeled)
• ½ cup (100 ml) vegetable oil or linseed oil
• 4 cups (1 liter) water
• ½ cup soaked chickpeas (optional)
• 1 tbsp cumin seeds
• 1 tsp ground coriander
• Salt to taste

Instructions

• Prep the Rice: Rinse rice several times until the water runs clear. Soak in lukewarm water for 30 minutes, then drain.
• Cook the Base: In a heavy-bottomed pot or kazan, heat oil over medium-high heat. Add onions and sauté until golden. Add meat and brown on all sides. Stir in carrots and cook for 5–7 minutes.
• Season and Simmer: Add cumin, coriander, salt, and any optional chickpeas. Pour in water to cover. Simmer for 20–30 minutes.
• Add Rice (Don’t Stir!): Spread drained rice on top of the meat-veggie mix. Insert whole garlic bulb into the center.
  Add more water to cover rice by 1–2 cm. Bring to boil on medium-high.
• Steam: Once the surface water evaporates, reduce heat to low and cover tightly. Cook 20–25 minutes until rice is tender.
• Serve: Remove garlic, fluff rice gently. Serve on a large platter with meat and carrots on top. Optional: garnish with dill or parsley.

Cultural Context

Palov is the national dish of Uzbekistan and part of Guinness World Records for the largest serving. It’s cooked for weekly gatherings, weddings, and state functions—every grain tied to identity and heritage.

Pro Tip
For authentic texture and aroma, use devzira rice if available. Uzbek cooks often treat the layering of rice and meat as a form of sacred geometry—never stirred once set.