Uzbek Plov (Pilaf)

Plov (also called pilaf, palov or osh) is the national dish of Uzbekistan, cooked for weddings, family gatherings and whenever there are guests to feed. The Arab world knows its cousins as Bukhari rice and Kabuli rice, and Bukhara is an old Silk Road city, like Samarkand.

How we make our plov

We cook it the traditional way, in one pot. The beef and onions are browned in oil first, then the carrots, cut into long batons, cook down slowly with cumin until soft and sweet. Chickpeas, raisins and barberries go in, and the basmati rice steams on top, so every grain stays separate and full of flavour.

Plov, pilaf or kabsa?

A French riz pilaf is a side dish: rice fried in butter and cooked in stock. Plov is a whole meal, with the meat and vegetables cooked together with the rice, and the carrots give it its colour and sweetness. Unlike kabsa it has no tomato and no big spice mix. The flavour comes from cumin and the sour little barberries.

Portion and ordering

One portion is about 455 g, a full meal for one person, made with very lean beef. Order online and collect your plov from us in Tetouan. To reheat, add a spoonful of water, cover and warm it in a pan or the microwave.

PLEASE NOTE: Only available for Sunday Pickup