Russian Lamb Pilaf (Plov) Recipe – Russian Special
Russian Lamb Pilaf is a delicious one-pot dish combining juicy lamb cubes, sweet matchstick carrots, and fragrant long-grain rice cooked together with earthy cumin, coriander, paprika, and garlic. Inspired by Central Asian plov traditions yet rooted in Russian home cooking, this dish delivers layers of flavor and heartiness. It’s perfect for family dinners, festive gatherings, or meal prep — offering tender meat, built-in vegetables, and comforting warmth in every bite.
- Prep Time20 min
- Cook Time1 hr 15 min
- Total Time1 hr 35 min
Russian Lamb Pilaf (Plov) Ingredients:
- 500g (1.1 lb) lamb (shoulder or leg), cut into cubes
- 2 cups long-grain rice (e.g., basmati), rinsed and soaked for 20–30 mins
- 3–4 tbsp vegetable oil
- 2 large onions, thinly sliced
- 3 medium carrots, cut into thin matchsticks
- 4–5 garlic cloves, whole (peeled)
- 1 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp paprika
- 1/2 tsp turmeric (optional, for color)
- Salt and black pepper, to taste
- 3 ½ cups water or lamb broth
Sear the Lamb:
In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Add lamb and brown it well on all sides. Remove and set aside.
Cook the Onions & Carrots:
In the same pot, add more oil if needed. Sauté onions until golden brown. Add carrots and cook for 5–7 minutes until soft and slightly caramelized.
Add Spices & Garlic:
Stir in cumin seeds, coriander, paprika, turmeric, salt, pepper, and whole garlic cloves. Cook for another 1–2 minutes until fragrant.
Combine with Lamb:
Return lamb to the pot and mix everything well.
Layer Rice:
Drain the soaked rice and gently layer it on top of the lamb mixture without stirring. Pour in the water or broth slowly over the rice.
Simmer & Steam:
Bring to a boil, then reduce heat to low. Cover tightly and simmer for 30–40 minutes until rice is cooked and all liquid is absorbed.
Rest & Fluff:
Turn off heat and let Plov rest for 10 minutes. Gently fluff the rice before serving, mixing the meat and vegetables evenly.
Recipe Notes :
Rice Soaking Tip: Soak the long-grain rice for 20-30 minutes before cooking — this helps prevent stickiness and lets the rice grains stay separate.
Spice Variations: To deepen the taste, add barberries or raisins for a subtle sweet contrast, or include a pinch of turmeric for extra color.
Meat Choice: Use either lamb shoulder or leg (cubed) for rich flavor and tender texture; trimming excess fat improves balance.
Resting Before Fluffing: Let the pilaf rest covered for about 10 minutes after cooking — this locks in moisture and allows flavors to settle.
Serving Suggestion: Serve with fresh herbs, pickled vegetables, or a dollop of sour cream to brighten the dish and add tang.
