Russian Lamb Pilaf (Plov) Recipe – Russian Special
Russian-style Lamb Plov is a rich, fragrant rice dish influenced by Central Asian cuisine. It’s made with tender lamb, sweet carrots, aromatic spices, and long-grain rice, all cooked together to absorb deep, savory flavors. Perfect for festive gatherings or comforting family dinners, Plov is a one-pot wonder that’s hearty and satisfying.
- 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 Tip : Soaking the rice prevents it from becoming sticky and helps it cook evenly.
Spice Variations : You can add a pinch of barberries or raisins for a sweet contrast.
Authentic Touch : Traditionally cooked in a kazan (cast iron cauldron) over open flame.
Serving Suggestion : Serve with pickled vegetables, fresh herbs, or a dollop of sour cream.
Meal Prep: Plov tastes even better the next day—great for leftovers!
