About
“Culture is the mirror of a nation's soul, reflecting its history, values, and aspirations.”Islam Karimov may not have been thinking about food when he said it, but he could’ve been. Because if Uzbekistan has a soul dish — a meal that tells you who they are and where they came from — it’s plov.
Uzbek food has spread across Central Asia, Russia, and every corner of the diaspora, but plov is the one that never loses its passport. Every city in Uzbekistan claims their version is the original, the best, the purest. And they’re all right — because plov isn’t a recipe, it’s a tradition. A ritual. A piece of edible heritage with a thousand variations and one beating heart.
Imagine the Silk Road in full swing — caravans rolling in, horses foaming at the mouth, traders bargaining in a dozen languages. Somewhere on the edge of a camp, there’s a kazan — a big black cauldron — sitting over an open fire. A cook stands over it like a conductor, building the dish in layers.
First go the onions, cooked until they’re caramelized and sweet. Then chunks of lamb or beef hit the pot, seared until they give up their fat and start to smell like home.
The spices — cumin, coriander, black pepper — get crushed by hand, releasing their perfume into the desert air. Julienned carrots rain down next, staining the pot bright orange. Finally, rice — soaked but still stubborn — is poured overtop, and boiling water seals the pact. It simmers slowly, the ingredients merging the way cultures once did along this ancient highway.
Plov wasn’t just fuel. It was diplomacy. Storytelling. A meal shared by nomads, merchants, soldiers, and wanderers who had nothing in common except the fact that they were hungry.
Centuries later, nothing’s changed. In Uzbekistan today, plov still feeds weddings that last all night, funerals where whole neighborhoods gather, and everyday breakfasts that border on the heroic. The aroma alone can pull you into a courtyard like a hand on your shoulder.
This dish is more than rice and meat. It’s the Silk Road in a pot — history, migration, survival, community. A reminder that the best stories in Central Asia were told not in books or scrolls, but around a steaming kazan in the middle of the steppe.
Take one bite, and you understand why plov has lasted a thousand years. Some food feeds the body; this one feeds the journey.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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Plov From Uzbekistan
The food of the Uzbek's can be found all over central Asia, Russia and now the world and their famous Uzbekistan plov has been filling the bellies of weary travelers for a millenia.
Prep time
20 mins
Cook time
1-1.5 hours
Serves
4-6
INGREDIENTS
2 cups basmati rice
1.5 pound bone in lamb, (neck, or leg) cut into chunks (you can also use beef)
2 large onions, thinly sliced
4 medium white & orange carrots, julienned
2 whole garlic heads, with bottom chopped off
handful of raisins, golden or regular
1 cup vegetable oil (it seems like a lot but its necessary
2 teaspoon cumin
2 teaspoon coriander
1 teaspoon black pepper
4 cups boiling water, or lamb stock
Salt to taste
Fresh cilantro or parsley, chopped (for garnish)
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Instructions
Ultra Rich and decadent Uzbek Plov, a central asian favorite for any event.
Click here for video recipe and story on Instagram
Rinse the rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
In a large heavy pan, add some oil and brown your meat.
If the meat has a large bone in it, move meat to stock pot and cook on simmer for 1-1.5 hours, or until meat is tender. If meat is boneless, remove from pot and put to the side.
Once the meat is ready, In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden brown, stirring occasionally.
Remove half of the caramelized onions from the pot and set aside for garnish later.
Add the meat back into the pan
Add the crushed spices to the pot with the meat, and cook for a couple of minutes until fragrant.
Add the julienned carrots to the pot and stir well to combine with the meat and spices. Cook for another 5 minutes.
Add a handful of raisins and put in your two garlic heads.
Add the soaked and drained rice to the pot and gently mix it with the meat and carrots.
Carefully pour the boiling water or stock into the pot. Season with salt to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the rice with a plate on the surface and let it simmer for about 30-40 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring the rice during this process to prevent it from becoming sticky.
Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This helps the flavors to meld together.
Fluff the rice with a fork, mixing in the meat, carrots, and spices.
Serve the Uzbek Plov on a large platter or individual plates. Garnish with the reserved caramelized onions and freshly chopped cilantro or parsley.
