Beef Plov (Beef Rice Pilaf) Recipe

This Beef Rice Pilaf is the best I've tried. This recipe makes a big batch which is great since it reheats really well. Step-by-step photo instructions.

This Beef Rice Pilaf is the best I’ve tried. I appreciate discovering recipes that are a hit with my whole family (it’s never awesome to be in the kitchen for hours and then be the only one eating what you made because you feel too guilty to toss your efforts into the waste receptacle (doesn’t that sound better than garbage can?).

This recipe makes a big batch which is great since it reheats really well. That’s my favorite way to eat it; crisped over a skillet and served with a pickle. I’m not sure why but I crave pickles with plov.

We’ve been looking for a great beef plov recipe for a L-O-N-G time! Plov is originally an Uzbek dish, but every Ukrainian I know makes and loves plov and this is more the Ukrainian version. P.S. I do have a chicken plov recipe posted here (if you wanted a quicker plov recipe).

I discovered this recipe through Olga’s Blog. Guess what, she’s a nurse too! I guess nurses make good food ;), or maybe we just happen to have a lot in common. Olga is such an inspiration. I don’t think I would have ever gotten to know her if not for blogging. Olga your recipe was deeee-licious. My husband (being Mr creativity) tossed in some coriander which added a nice floral somethin’ somethin’.  It’s a new favorite in our house!

Ingredients for Beef Rice Pilaf:

1 1/2 lbs Beef chuck, beef sirloin or good quality beef stew meat
1/3 cup canola oil, or extra light olive oil (not extra virgin)
2 medium onions, finely chopped
3 medium carrots, cut into matchsticks or grated
1 tsp salt for the meat and veggies + 1 1/2 tsp salt for the rice
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp cumin
3-4 bay leaves
1 3/4 cups hot water for braising meat
3 cups long grain rice (Basmati or Jasmin rice work great!)
4 cups hot water when cooking rice
1 head of garlic
1 tsp ground coriander

beef-plov

How to Make Beef Rice Pilaf:

1. Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2″ to 3/4″ pieces.

beef-plov-2

2. Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it’s hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn’t scorch to the bottom of the pan.

Note: it’s important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry. 

beef-plov-6

3. Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.

beef-plov-7

4. Add 1 3/4 cups hot water, cover & simmer over medium/low heat 45 min or until meat is tender.

beef-plov-8

5. Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won’t end up with a sticky rice). Did I ever tell you I love my OXO strainer? This thing is so versatile (from sifting flour, rinsing and draining, to wearing it as a helmet and chasing your toddler around the house?

beef-plov-3

6. Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to medium and Let cook uncovered until most of the water is absorbed (10 min).

beef-plov-10

7. Cut off the head of your garlic to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander

beef-plov-9

8. Poke 7-10 holes through the rice to allow steam to escape to the surface,  reduce the heat to low, then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you’re done.

beef-plov-11

You should make it. As soon as possible. If you share my pickle cravings, add them to your shopping list for this one!

This Beef Rice Pilaf is the best I've tried. This recipe makes a big batch which is great since it reheats really well. Step-by-step photo instructions.

Beef Plov (Beef Rice Pilaf) Recipe

4.86 from 91 votes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
This Beef Rice Pilaf is the best I've tried. This recipe makes a big batch which is great since it reheats really well. Step-by-step photo instructions.
This recipe makes a big batch which is great since it reheats really well. That's my favorite way to eat it; crisped over a skillet and served with a pickle.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$14
Servings: 10 -12

Ingredients

  • 1 1/2 lbs Beef chuck beef sirloin or good quality beef stew meat
  • 1/3 cup canola oil or extra light olive oil (not extra virgin)
  • 2 medium onions finely chopped
  • 3 medium carrots cut into matchsticks or grated
  • 1 tsp salt for the meat and veggies + 1 1/2 tsp salt for the rice
  • 1/2 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 3-4 bay leaves
  • 1 3/4 cups hot water for braising meat
  • 3 cups long grain rice Basmati or Jasmin rice work great!
  • 4 cups hot water when cooking rice
  • 1 tsp ground coriander
  • 1 head of garlic

Instructions

  1. Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
  2. Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
  3. Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
  4. Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
  5. Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
  6. Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to medium and Let cook uncovered until most of the water is absorbed (10 min).
  7. Cut off the head of your garlic to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
  8. Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Amy Urban
    November 12, 2018

    I’m looking for a large batch, will this recipe double easily? (Wondering how much it expands in the pot, and whether the rice will cook properly.) Reply

    • Natashas Kitchen
      November 12, 2018

      Yes can definitely double it. You may need to cook the meat in batches however. If you have a large enough this should work. But yes the rice does expand quite a bit Reply

      • Amy Urban
        November 16, 2018

        Thanks! Trying it tonight. Can’t wait. Reply

        • Natashas Kitchen
          November 16, 2018

          I look forward to hearing how you like it!! Reply

  • Tracy
    November 6, 2018

    are there any adjustments if you make this in the LeCreuset 8 quart dutch oven ? Reply

    • Natashas Kitchen
      November 6, 2018

      Hi Tracy This recipe calls for a large pot so that should work fine. There will be more surface area with a large pot so keeping the lid shut and watching it should work just fine. Reply

  • Noylen Shahray
    October 30, 2018

    My Plov came out perfect 👌🏼 I don’t have a Dutch oven so I made it in my regular pot. I only had 2 1/4 cups of rice. I think that’s enough for the amount of meat, I would do 2 cups next time. And also I would add more amount of the spices next time to make it more flavorie*… I followed the instructions as they indicate and it came out perfect 👌🏼 Reply

    • Natashas Kitchen
      October 31, 2018

      Thank you for your feedback Noylen! I’m so happy you enjoyed this recipe! Reply

  • Kayla S
    October 10, 2018

    This was AMAZING. I followed the recipe exactly, except I used a bone-in beef shank with most of the meat cut up for that extra deep beefy flavor. Plov is definitely a comfort food staple! Reply

    • Natashas Kitchen
      October 11, 2018

      Thank you so much for your amazing feedback, Kayla! I’m so happy you enjoyed this recipe! Reply

  • Susan
    October 5, 2018

    Very good. Thank you for the very clear instructions. I will make this often. Reply

    • Natashas Kitchen
      October 5, 2018

      I look forward to hearing how you like it! Reply

  • Catherine Purcell
    September 25, 2018

    Love your site. I followed this recipe to the letter and my rice also came out only partially-cooked (crunchy rice = sad face). Can you tell me what I might have done wrong? I noticed a few other people had this problem. Reply

    • Natasha
      September 25, 2018

      Hi Catherine, in troubleshooting with others, the type of rice used made the difference in the result. Check the notes above about the correct type of rice for this recipe. Brown rice is slightly more firm than white rice with a little bite to it, but should not be “crunchy” Reply

  • dil
    May 31, 2018

    The taste was wonderful, but unfortunately my jasmine rice came out chalky. Next time I’ll try with basmati rice, hopefully I’ll get better results. Thank you for the recipe! 🙂 Reply

    • Natasha
      June 1, 2018

      Hi dil, I haven’t had that experience with the rice coming out chalky. It does help to rinse the rice until the water runs clear. Overcooking rice can also affect the texture. I hope that helps! Reply

  • Jason Pierce
    May 21, 2018

    Just discovered your blog. I am a Baptist pastor married for the past twenty-one years to a Russian, whom I met while living in Kazakhstan as a missionary. My mother-in-law puts prunes, apricots and raisins in her plov. Thoughts? Reply

    • Natasha
      natashaskitchen
      May 21, 2018

      Hi Jason, I’d love to hear more about her recipe! That sounds wonderful! Reply

    • Anonymous
      May 30, 2018

      We are Baptist Russians from Kazakhstan, Chimkent living in western Massachusetts! Our church is big and more than half are russians from kazakhstan. Our church is called Russian Evangelical Baptist Church, and it’s in the city of Westfield. Sorry just got exited when I read that comment. By the way I made natashas plov so much that I lost count! I sometimes also add canned garbanzo beans at the end. Yes, our people here also put raisins in their plov too. Reply

  • Tanya
    May 2, 2018

    Hi Natasha, amazing recipe, first made it in regular pot but now invested in the dutch oven that you have pictured for giveaway however a bit confused, when buying it the representative at store told me to never heat on high heat and if I do so it voids the warranty, so now i am not sure regarding how to cook the beef for the plot. any thoughts? Reply

    • Natasha
      natashaskitchen
      May 2, 2018

      Hi Tanya, that is interest – I hadn’t heard that before but you could also do medium/high heat and wait for the pot to get hot. You just want to ensure a good sear on the beef without it juicing out. Reply

  • Anna
    April 27, 2018

    Hi Natasha! Thank you for the recipe. I have to make it ahead and take with me to my friend’s house. How do you recommend to reheat it? Should I maybe undercook it and finish cooking there?
    Thank you.
    Anna. Reply

    • Natasha
      natashaskitchen
      April 27, 2018

      Hi Anna, I would cook it completely and reheat it on a skillet. The rice will get crispy on the skillet and it reheats really well. Reply

  • Chantelle
    April 16, 2018

    Girlfriend this is the bomb! I personally love these sorts of dishes, but my fam bam, are a little meh over rice and onions etc, but they loved this dish and so did I ! Holy moly, we are have gotten three days out of it too.This is now on the meal planner. Thank you xxx ps I’m going to try your garlic lemon chicken parmi this week. Reply

    • Chantelle
      April 16, 2018

      Kiev not parmi 🤦🏽‍♀️🤦🏽‍♀️🤦🏽‍♀️ I need coffee 🤣 Reply

    • Natasha's Kitchen
      April 16, 2018

      My pleasure Chantelle! I’m happy to hear your family enjoys the recipe as much as mine does. Thanks for sharing your excellent review! 🙂 Reply

  • Zhanna
    April 13, 2018

    Hi Natasha,

    I love your recipes!
    Quick question. I’m making this by doubling the recipe for a party. I’d love to be able to bake the prov in the oven to make room on the stove top for other things I’m making. Can you please recommend the best degrees to bake a double-batch and for how long?
    Thank you so much! Reply

    • Natasha
      natashaskitchen
      April 13, 2018

      Hi Zhanna, I honestly have not tried doubling and baking this – we always cook plov either on the stove or in the pressure cooker. I won’t be able to provide any specific instructions for baking. Reply

  • Amy
    April 10, 2018

    Hi Natasha, we are excited to try this tonight. My recipe from my Russian mom (host mom when I lived there) calls for a plate to go on the top of it all as it cooks the last 15 minutes, not sure why, do you know the purpose of that. I am so excited to try the new spicings, mine only had salt and pepper and bay leaves. I feel like I can get lost in all your recipes and it will take me to taste heaven. Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      HI Amy, I’m not sure what that would be for unless there wasn’t a tight fitting lid available? I love making this in a dutch oven because the lid sits on tightly sealing in the moisture and flavor 🙂 Reply

  • Eileen
    March 16, 2018

    This dinner recipe is amazing! We like it so much because it’s so different from anything we’ve ever had. This is simple, with simple flavors that come together like magic. We’ve made this twice in a 10 day period in the instant pot. Thank you for sharing this recipe! Reply

    • Natasha's Kitchen
      March 17, 2018

      You’re welcome Eileen! I’m glad you enjoy this unique recipe. Thanks for sharing your wonderful review! Reply

  • Liliya
    March 11, 2018

    Hi Natasha
    I made this delicious recipe numerous times
    I want to try making it in creuset Dutch oven
    What oil do you use when you make this recipe ? And why you say not to use extra virgin oil Reply

    • Natasha
      natashaskitchen
      March 11, 2018

      Hi Liliya, extra virgin olive oil has a low smoke point and generally is not intended for high heat cooking or browning meats because it starts smoking/burning quickly. I almost always use extra light olive oil for nearly all of my cooking and even baking! I purchase the big jugs of “Extra light” at Costco. Reply

  • Larisa
    March 5, 2018

    The best plov recipe out there! The directions are so easy to follow. Natasha thank you for finally teaching me to make plov! You’re the best! Reply

    • Natasha's Kitchen
      March 5, 2018

      You’re welcome Larisa! I’m glad you love the recipe! Thanks for sharing your excellent review! 🙂 Reply

  • Anonymous
    February 20, 2018

    What ratio of water and brown balsamic rice do you recommend? From what I gather from the recipe and comments you’re using white rice correct? Thanks Reply

    • Natasha
      natashaskitchen
      February 20, 2018

      Hi, I am using a long grain white rice here and haven’t tested it with brown rice so I am not able to make specific recommendations for that. I use a short grain brown rice on my instant pot plov recipe which is really good if you happen to have an instant pot. Reply

  • Katya
    February 13, 2018

    Hey Natasha,

    I gotta say I love this recipe. It was my first time making it and its so yummy. I did cook it with brown jasmine rice and adjusted the cooking times and it came out perfect! I am now waiting for my hubby to come home and try this goodness 😉 Reply

    • Natasha's Kitchen
      February 14, 2018

      Hello Katya! I’m happy to hear how much you enjoy the recipe, hopefully your husband likes it just as much! Thanks for sharing your great review! 🙂 Reply

  • Maggie Nguyen
    February 12, 2018

    Hi Natasha,
    I made this a few nights ago, and the flavors are great! I added some pepper flakes and Sriracha , and served with some pickled cabbage. The rice was mushier than I’d like it to be, I used Nishiki rice since it was the only rice I had & did rinse it for a long time, but it’s naturally stickier than other rice so it may be why. Also, I recall using the rice cup provided with rice cooker, which actually doesn’t equal to a full measuring cup (and I measure water using the regular cup). Do you think Nishiki rice could work (with proper measurements?) Or should I just grab a bag of long grain/ basmati rice next time? Also, how did you keep the head of garlic together after cutting off the top? Many thanks! Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Maggie, it sounds like both are probably the culprit – using a stickier rice (which may have a different recommended cook time – I’m not very familiar with Nishiki rice) and also the rice measuring cup isn’t going to give you an accurate measure in this recipe. I suggest using brown rice in this recipe. The note on rice at the top should help. Also, with the garlic, if you cut closer to the root, it stays together easier. If some of the cloves come out, it won’t adversely affect the recipe, just let them be 🙂 Reply

  • Galina
    February 10, 2018

    Hi Natasha, I don’t know what I’m doing wrong., I’ve done this 2 times already and both times the rice becomes mushy and lots of rice is still crunchy. It’s like half of it is overcooked and the rest is raw. I used jasmine rice. Rinsed it before too. I’m so confused. Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      Hi Galina, I haven’t had that occur, but I am always happy to help troubleshoot. My first thought is – are you covering the pot with a tight fitting lid in step 4? Also be sure to use white jasmine rice (not brown, which would take much longer to cook). I hope that helps! Oh also, are you measuring the rice with a dry ingredients measuring cup and water with the liquid cup (to ensure your proportions of rice to water are correct). Reply

  • Vitaliya Chern
    February 5, 2018

    Getting ready to make this and just realized I have no garlic. Will it be ok without ? Can I add maybe some garlic salt ? Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      Hi Vitaliya, the garlic does add really great flavor and I hope you try it again in the future with fresh garlic. I think you could still make it work with garlic salt, just keep in mind garlic salt is half garlic powder and half salt so you would need to adjust the total salt added so it doesn’t end up too salty. Maybe just add garlic powder to taste if you have that? Reply

  • Rita
    February 1, 2018

    Thank you Natasha for this delicious recipe! The kids loved it! Reply

    • Natasha's Kitchen
      February 2, 2018

      You’re welcome Rita! I’m glad your whole family loves the family. Thanks for sharing! Reply

  • Tanya
    January 21, 2018

    Very similar to how my mom always made it. Thanks for the easy to follow recipe. Reply

    • Natasha's Kitchen
      January 21, 2018

      My pleasure Tanya, I’m glad you enjoy the recipe! Reply

  • Liliya
    January 3, 2018

    Hi Natasha
    I made this recipe couple times with beef in regular pot and it was very good
    I bought a Le Creuset Dutch oven today and I will make plot in it but I want to try it with lamb meat this time
    Do I need to cook it longer then beef or is it same lengths of time Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      Hi Liliya, I always do this with beef but I imagine it would be about the same amount of time with lamb. Reply

  • Tasha
    December 13, 2017

    Hi Natasha quick question,

    I just made this pilaf and I used brown basmati rice is that maybe why after it was done cooking the rice felt crunchy and not cooked through all the way? Because I made sure to check that the water absorbed, which it did! I’m so sad it didnt work our for me even though the meat and everything else is just so tasty! Please give me some advice.. Thanks girl! Reply

    • Natasha
      natashaskitchen
      December 13, 2017

      Hi Tasha 😬. You will need to add more water and cook it longer since brown rice can take up to twice as long to cook depending on the type you’re using. If the rice tastes undercooked, you can just add more water and continue cooking until the texture is to your liking. Reply

  • Mia
    December 5, 2017

    I made this last night and everyone loved it! I did do one modification, I added 2C of quinoa and 2C of hot water. Turned out really great. I’m not very good about adding salt to my meals, but followed your recipe and it was very flavorful. This is true comfort food. Reply

    • Natasha's Kitchen
      December 5, 2017

      I’m happy to hear the recipe is such a success! Thanks for sharing your excellent review with other readers! Reply

  • Mohammed Ahmed
    November 30, 2017

    I made this last night. It was amazing thank you Reply

    • Natasha's Kitchen
      November 30, 2017

      You’re welcome Mohammed! I’m glad you love it, thanks for sharing! Reply

  • Vic Sullivan
    November 5, 2017

    Made a superb Pork Fillet pilaf from the Redmond recipe book using the pilaf program in our new RMC-M90E multi-cooker. Was thinking of modifying the Redmond recipe but aware the ratio of rice to water (and total weight of recipe) was critical to success. Rather too much rice and not enough meat for the carnivores in our family!
    Almost tempted to restore our French cast iron casserole dish to its former glory and try your recipe in that.
    May have a try to modify your recipe to make it similar to that for the pork fillet.
    Appreciate any ideas or suggestions 🙂
    thanks
    Have rated the recipe five for excitement and challenge together with other comments Reply

    • Natasha
      natashaskitchen
      November 5, 2017

      Hi Vic, I haven’t tried this recipe in a multi-cooker so I can’t really advise on modifications for that. Do you enjoy using your multi-cooker? It’s something I’d like to try out in the future! 🙂 Reply

      • Vic Sullivan
        November 5, 2017

        Thanks Natasha – before attempting to make your beef recipe I am trying this pork recipe with extra pork.

        The larger ingredient volumes are for my 5 litre model against the smaller amounts on the Redmond website that seem to be for a smaller model.

        Ingredients for Pork Pilaf – http://multicooker.com/ci/receipts/pork_pilaf/
        Pork (fillet) 500 250 g
        Polished rice 500 200 g
        Carrots 200 250 g
        Onions 200 200 g
        Garlic 15 20 g
        Vegetable oil 70 20 mL
        Water 700 250 mL
        Salt
        Spices

        On the spice side I added two tablespoons of Pataks Jalfrezi paste and one desert spoon of Geta Lime and Chili Chutney! Honestly it was quite subtle!

        Fresh pilaf that is not a rice pudding is a delight to eat. I am increasing the pork by about 250 gms and suspect this may give the need for slight extension of the cooking time but must avoid overcooked rice!

        Learning curve….. three English medium eggs equal five American ones. Cake making in the multi- cooker was from very runny doughs until I weighted the eggs to check. With runny doughs use self raising flour plus the baking powder in the recipe. You don’t get a sponge or even the promised cake but a tasty pudding instead.

        We got the multi-cooker as our slow cooker was just 3 litre capacity with simple on/off hi-lo switch.

        Multi-cooker temperature control superb and better than main ovens. Makes splendid yoghurt. Almost tempted to make bread again as the yoghurt setting would be fine for proving dough. Reply

  • Natasha R.
    October 25, 2017

    This plov recipe is ok. Not the best one I’ve had, it’s a bit bland. But all the other recipes I’ve made here have been amazing. My favorite website!
    I followed the recipe entirely but my rice came out half under-cooked & half mushy. Not exactly sure why, but I suspect that my cast iron pot was too big. Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      Hi Natasha, thank you for writing in. It could be due to a number of things – hopefully this helps! 🙂 Maybe a different variety of rice was used, possibly not having a a tight fitting lid, or cooking over too high of heat which would cause the water to dissolve too quickly? The larger pot size might possibly do it since there is more surface area but if there is a tight fitting lid, it should be ok. Reply

  • Anna
    October 4, 2017

    So I’ve got company coming for dinner on Friday but no time to cook. I’m thinking of preparing this on Thursday and reheat on Friday. What would you say is the best way to reheat so it doesn’t lose its freshness and dry out? Reply

    • Natasha
      natashaskitchen
      October 5, 2017

      Hi Anna, I love reheating plov on a skillet, adding more oil as needed to keep it moist. I love when the rice gets a little crispy on the pan 🙂 Reply

  • Alex
    September 24, 2017

    I have yet to try this recipe, but I have some Russian friends who make plov but aren’t willing to give up their recipe. Although I know they use garbanzo beans instead of onions. Could you use pickled carrots instead of adding pickles? Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      Hi Alex! That is so unfortunate that they won’t share with you. Bummer!! I haven’t seen garbanzo beens used – sounds interesting but I can’t imagine they add more flavor than onion. Hmmm… With the pickles, I just serve them on the side but I think any pickled vegetable would probably taste good with plov. These marinated tomatoes are completely amazing with plov 😉 Reply

      • Vera
        October 24, 2017

        You’ve never heard of garbanzo beans in Plov? To me Plov isn’t plov without lots of garbanzo beans and garlic, the Beans give it a nutty flavor, a lot of people put raisins into it too which is gross to me, anyway thank you for this recipe, it looks super easy to make. I will be adding the Garbanzo beans to it and more garlic. Reply

        • Natasha
          natashaskitchen
          October 24, 2017

          I’ll have to try adding garbanzo beans next time! Do you use canned garbanzo beans? Also, do you add the whole garlic head with the ends trimmed or do you chop and add it? Thank you Vera for sharing your version! Reply

  • Faye
    September 11, 2017

    This was most excellent! Made it the other day and could not wait for dinner the next day so we could have it again as it was soooo delicious!!
    My dad used to make plov all the time and his is very good, and this matches it.
    The only thing I have to say is that you do not have to throw the garlic away. You can squeeze the garlic into the plov and it will give an additional delicious flavour. Kind of like a roasted garlic would. I will in fact add another whole head of garlic next time as I know my dad always cooked with 2-3 garlic heads.
    In addition, for some reason, despite washing my rice over and over, the dish still came out with more of a sticky rice consistency..which in fact I enjoyed, but my husband is a fan of the traditional version.
    I rinsed the rice at least 5 times and thought the water was pretty clear. Any suggestions of how to remedy the rice situation for the future?
    Will definitely make this recipe again!! Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Faye, I’m so happy you loved the recipe!! I think you would also appreciate our buckwheat beef plov and you’re absolutely right about the garlic – we started keeping it in the dish later on when we figured out how absolutely delicious it is! Reply

  • Barbarainnc
    September 2, 2017

    Made this tonight. It was so good. Froze 4 cartons for later. I used a 10 oz bag of matchstick carrots, alot easier than cutting them up. I made non, last night. So we had a delicious meal. Thanks for posting your recipe. 😊 😊 😊 Reply

    • Natasha's Kitchen
      September 2, 2017

      You’re welcome! I’m glad you enjoy the recipe! Thanks for sharing your tip and great review with other readers! Reply

  • ali
    August 30, 2017

    Hi Natasha, ] I want to try and make this recipe in the oven. Is this a good idea? If yes, when is a good time to do that?
    Thanks in advance! Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Ali, I really have not tried this in the oven so I would only be guessing. If you test it out, let me know how it goes :). I would probably send it in the oven at step 4 instead of leaving it on the stovetop for 45 minutes. Reply

      • Ali
        August 31, 2017

        I have tried making it in the oven, and it turned out great! This will prob be my go to plov dish, all the ingredients are the perfect quantity, giving this dish an excellent taste! Reply

        • Natasha's Kitchen
          August 31, 2017

          I’m glad to hear that Ali! Thanks for sharing your wonderful review! Reply

        • Irene
          May 30, 2018

          what temperature did you use in the oven? and for how long? thanks! 🙂 Reply

  • Nadia
    August 19, 2017

    No big deal but FYI there is misspelled word under step 5. You ment to say flour not flower 🙂

    This thing is so versatile (from sifting flower, Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      [GASP] Oh dear, thank you for letting me know. Fixed! 😉 Reply

  • Kiki
    August 5, 2017

    Hi!!
    I was just curious if you could tell me what the serving size is and how many calories are in one serving?? Just trying to watch how much I’m eating. looks amazing btw 🙂 Reply

    • Natasha
      natashaskitchen
      August 6, 2017

      Hi Kiki, This recipe makes a big batch. It serves 10-12. The serving size can be found at the top of the print-friendly section towards the end of the post. Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!  Reply

  • August 4, 2017

    I never ever eat beef. But this recipe is looks yummy. Reply

    • Natasha's Kitchen
      August 5, 2017

      It’s delicious! If you decide to make it, please let me know what you think Michel! Reply

  • Laurie
    July 8, 2017

    Natasha i am American my husband is Russian. i love to make plov for him. what other European dish’s do you recommend i try? Reply

    • Natasha
      natashaskitchen
      July 8, 2017

      Hi Laurie! Oh goodness there are soo many good ones I don’t know where to start. I would encourage you to search our recipe index which also has a link to all of our Russian recipesReply

  • Kristin Hughes
    July 1, 2017

    Hi Natasha! I love this recipe, but I am having trouble with sticky rice. I have rinsed the rice as you suggested,but the rice still ended up sticky. Is there a certain amount of time you should rinse the rice and should it have time to dry? Reply

    • Natasha
      natashaskitchen
      July 1, 2017

      Hi Kristin, when rinsing rice, you should rinse until the water runs clear. I put the rice in a colander and when I see the water running clear from beneath the colander, I know the starch has washed away. I hope that helps! 🙂 Reply

      • Kristin Hughes
        July 1, 2017

        It did! Thanks, Natasha! It was delicious and not sticky!! Reply

  • Anna
    June 5, 2017

    Great recipe! Reply

    • Natasha's Kitchen
      June 6, 2017

      Thanks Anna! I’m glad you like the recipe! Reply

  • Pomegranate
    May 1, 2017

    Your blog is an amazing source of inspiration and I love your recipes!
    Just want to make a small comment: plov (osh) is not just an Uzbek dish, but it’s also made in Tajikistan, Afghanistan, Kyrgyzstan and Kazakhstan. It’s more of a Central Asian dish, I would say.
    Thank you, however, for sharing your version of plov. Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      I’m so glad you find inspiration here! 🙂 Reply

  • Sarah
    April 22, 2017

    I tried making this for the first time and it came out perfectly! Thanks Natasha for the awesome recipe! I will make this regularly now for my family 🙂 Reply

    • Natasha's Kitchen
      April 24, 2017

      I’m happy to hear that Sarah! Thanks for sharing your wonderful review 🙂 Reply

  • Anna
    April 10, 2017

    Can I use lamb in this recipe? Reply

    • Natasha
      natashaskitchen
      April 10, 2017

      I think that would work great. It is traditionally made with lamb. One of my readers reported great saying she has made this several times with lamb 🙂 Reply

  • Augustine
    February 17, 2017

    I know you have a chicken recipe for this but I like the seasoning on this one better. Do you think I can use this recipe for chicken? Reply

    • Natasha
      natashaskitchen
      February 17, 2017

      Hi Augustine, yes that would work fine 🙂 Reply

      • Augustine
        February 22, 2017

        I made it! Thank you so much for your prompt response! It was so good!!! Like ALWAYS 🙂 Love your recipes! Reply

        • Natasha's Kitchen
          February 22, 2017

          My pleasure! Happy to hear that! Reply

  • spiritbird
    February 1, 2017

    I made plov from your recipe few times already. Yesterday I made it again, I just love it, it is so good!!! After dinner I was standing next to my cast iron pot eating plov straight from the pot…..sorry can’t help it!!! Thank you Natashas for so many great recipes! !!!! Reply

    • Natasha
      natashaskitchen
      February 1, 2017

      Ha ha!! That sounds like me. I’m definitely a “grazer” 🙂 I’m so glad you enjoyed it! 🙂 Reply

  • Nadia
    January 19, 2017

    This plov recepie is the best!!! I have a question about Dutch oven, what kind do you use? I just bought mine and first thing I made in it is plov and enamel cracked and chipped. I don’t know what I did wrong. Reply

    • Natasha
      natashaskitchen
      January 19, 2017

      That sounds like it might be a quality issue with the dutch oven. What a bummer! I would definitely return it if that happened. A good quality dutch oven will not crack and chip. It wasn’t anything you did wrong. I would suggest returning it or contacting the manufacturer if you aren’t able to return it. Reply

  • Hannah
    January 17, 2017

    I am making this now! So excited. You should do a video of the recipe Reply

    • Natasha's Kitchen
      January 17, 2017

      Let me know what you think Hannah! Reply

  • Alla
    January 3, 2017

    Hi, I made the PLOV this morning, followed your instructions, however, the bottom of the meat got burned. It’s the step before I put the rice in. I used a lecreuset Dutch oven pot. I simmered the meat for 45 min and with the hot water as directed. Should I add more water next time? Reply

    • Natasha
      natashaskitchen
      January 3, 2017

      Hi Alla, it sounds like maybe it was over too high of heat which would cause the water to evaporate more quickly. Also, did you alter the proportions at all? If you’re using more ingredients, you would need to increase the amount of water. Reply

      • Alla Pasman
        January 19, 2017

        The proportions were the same as in the recipe Reply

        • Natasha
          natashaskitchen
          January 19, 2017

          I would suggest cooking over lower heat next time, which should solve the problem 🙂 Reply

  • Danielle
    December 13, 2016

    I am SO excited to make this. I grew up in Ukraine and have very fond memories of plov. Quick question: what’s the purpose of putting the entire garlic head in the middle? Would it work to just put some minced garlic in with the meat and carrots while they’re cooking? Do you just remove the whole head when the rice is fully cooked? Thank you!! Reply

    • Natasha
      natashaskitchen
      December 13, 2016

      Hi Danielle, I like this method for plov because it infuses alot of great garlic flavor into the dish without being overpowering and then you can enjoy the cloves in the plov if you like even more garlic. You could add minced garlic but you probably would not want to use the entire head of garlic or it will overwhelm the dish. Reply

  • Angelina
    November 2, 2016

    How much water if I’m using 2 cups of rice? Thanks Reply

    • Natasha
      natashaskitchen
      November 2, 2016

      Hi Angelina, I’ve always made this with 3 cups rice but if you want to scale it down, proportionally it would be 2 2/3 cups water for 2 cups rice. You may need as much as 3 cups so check for doneness at the end and if the rice feels firm to the bite, add a little more water, cover and cook until rice absorbs extra water and is at desired doneness. Reply

  • Tatyana
    November 2, 2016

    Hi Natasha!
    What is your rice to water ratio for recipes in general? Because some people say 1 cup rice for 2 cups water, others say 1:1.. what do you do? Reply

    • Natasha
      natashaskitchen
      November 2, 2016

      It depends on how the recipe is prepared. If its on the stove-top and just plain rice, it’s 1 cup rice for 2 cups water. Rice makers use 1.5 cups water to 1 cup rice and it can vary in recipes depending on what other liquid ingredients are added. Also, different types of rice can vary. For example, brown rice takes way longer to cook and requires more water. I hope that helps! 🙂 Reply

  • Natalia
    October 27, 2016

    Made it yesterday and i’m so so happy! This plov tastes as if my mum cooked it. Natasha, thank you! Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      Natalia, you are welcome and thank you for such a nice review 😁. Reply

  • Michala
    October 1, 2016

    Great recipe just did it for a first time . I have a friend from russia originaly you cook it in special pot outside over the fire and you cook it with chopped beef on the bone and as a side dish sliced tomatoes with sliced onion.
    With this recipe i will add carrots later next time so they wont get overcooked othervise very delicious! Reply

    • Natasha
      natashaskitchen
      October 2, 2016

      I’m so glad you liked it!! Reply

  • Spiritbird
    September 23, 2016

    Hi Natasha
    What is the ratio for water and rice if I want to cook plov with 4 cups of rice? I made it before exactly how your recipe say, but now I want to increase it, because it’s so good, we want to have more leftovers!!!!! I love plov…… I love rice!!!!! Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      Use 4 cups of rice and 5 1/4 cups of water. Let me know how it turns out 😁. Reply

  • Oksana
    September 16, 2016

    I made this for me and my husband a few nights ago and he had two huge bowls for dinner! The full recipe lasted only 2 days in our house! Thanks for the great recipe Natasha! Reply

    • Natasha
      natashaskitchen
      September 16, 2016

      You are welcome Oksana, thank you for sharing that with us 😀. Reply

  • Lena
    September 5, 2016

    Natasha, Lena here (key-lime cake girl). I haven’t cooked normally in MONTHS, but today I cooked this plov for an event. My gosh…absolutely PERFECT. Still perfect, lol. My first thought upon my first bite was “then sings my soul!!” Thanks for rocking our world (THE WORLD) with classic recipes. Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      Oh Haaiii!!!! Thank you again for the key lime cake! 🙂 I’m so happy you loved the plov! Reply

  • Elizabeth
    September 4, 2016

    Finally made this plov after planning to for a long time. I love it, it was amazing. I ate it almost all week, but didn’t get tired of it! You were, however, responsible for me eating more than half a jar of pickles, to go with it! 🙂 Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      Ha! That sounds alot like me! Plov with pickles 😉 Reply

  • Mila L
    July 5, 2016

    Made this plov today and it was yummy. I did make a change by cooking my beef in pressure cooker for 10-15 minutes to speed up the process and then added all the ingredients (onion, carrots, spices, rice, water, etc). Thanks for great recipe. Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      I love that you used a pressure cooker to speed things up! 🙂 Reply

  • Tina
    June 7, 2016

    I want to make this recipe tonight. if i only do 2 cups of rice can i adjust the water amount and keep the recipe as is? 3 cups of rice would be too much for just my husband and i. Or should i just add the water 1 inch above the rice to be safe?
    (Ive made the buckwheat version of this and it was very yummy but mushy, how can i prevent the rice from getting mushy too?) Reply

    • Natasha
      natashaskitchen
      June 7, 2016

      Hi Tina, some varieties of buckwheat can get mushy, particularly the ones packaged in the U.S. I’ve had the best luck with the ones sold at European stores and if you don’t have a European store, they are also sold on amazon.

      If using 2 cups rice, I would adjust the water (about 1 1/4 cups water) and leave everything as is except also cut down the salt (1 tsp salt for the rice instead of 1 1/2). Reply

  • Mariya
    May 31, 2016

    Is there any way you can make this with leftover rice? Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      I don’t think that would work. The rice would become mushy with the long cooking time needed. You might consider a stir fry instead. I have some great ones posted 🙂 Reply

  • David Fox
    May 14, 2016

    I cooked this tonight for our Eurovision party as the Azerbaijani-Georgian offering. Very very popular and thank you for the easy-to-follow instructions! Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      How fun! You’re the second person to mention going to a Eurovision party today! I wonder if you guys are going to the same party? 🙂 I’m so happy you enjoyed the recipe! Reply

  • Tommy
    March 2, 2016

    How many servings would you estimate you’d get out of the ingredients listed? Reply

    • Natasha
      natashaskitchen
      March 2, 2016

      I would say 10-12. For future reference, I typically include the serving size info in the print friendly recipe at the bottom. Reply

  • Julie Savchenko
    February 14, 2016

    Thank you for these wonderful recipes! I always enjoy the wonderful meals by our Ukrainian & Russian friends and your web site has helped me to recreate them. I have a Ukrainian last name too (by marriage). My husband is from Belarus. XO Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      Welcome to the site Julie 😃. I hope you’ll find many more new favorites. Reply

  • Natasha Annuziato
    February 13, 2016

    I made this tonight first time in my life and it came out amazing. My family love it. The recipe is very easy to follow and pictures helped a lot. Thank you for doing a great job and looking forward to your wonderful creations on your blog Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      Natasha, I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Kate
    February 13, 2016

    When I try this recipe the rice either comes out under cooked or mushy. Any tips? Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      Hi Kate, are you measuring the same way using wet ingredient measuring cups for wet ingredients and dry (level) ingredient cups for dry ingredients? Also, are you using the same rice or a different rice every time? Various grains of rice take longer/shorter to cook and more/less water. Reply

  • Anna
    February 11, 2016

    I made this recipe tonight for the first time for my Ukrainian husband and it was a big hit! He raved over it and had 3 helpings! 🙂 I love your blog and all your recipes that I’ve tried so far have been sooo good. My husband’s mom is an amazing cook, but she doesn’t always use measurements, so I love that your blog has all the good Ukrainian recipes that his mom makes. 🙂 Also, I love how you include even the small technical details in your recipes that make such a big difference! I’m planning to try your berry panna cotta recipe for Valentine’s Day. 💕 Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      I really loved readign your review :). Thank you so much for sharing that with me. It really means alot to hear that kind of feedback! Have a lovely Valentine’s Day! Reply

  • Lee Anne
    February 9, 2016

    I make this recipe often! My boyfriend is from Uzbekistan, so learning how to make plov was a must! Even his grandma says I make it very good, all thanks to you 🙂

    I have been searching for a good recipe for Lagman, would love if you would post one! Reply

    • Natasha
      natashaskitchen
      February 9, 2016

      That is a awesome compliment. Thank you so much 🙂 Reply

  • Scott
    February 8, 2016

    I made this dish several times with lamb or beef, with great results. I always used basmati. I moved to new house that had an electric range and after trying it twice, I was unable to get the results I got from a gas range. Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      That’s interesting about gas versus electric. I use an electric range, but hopefully in our next home we’ll have a gas one. I love how you can more easily control the heat on a gas range. Reply

  • Deb Morgan
    February 2, 2016

    I made this for supper tonight and it was excellent. I had some leftover pulled pork and I used it and it worked fine. Obviously faster because I didn’t have to cook the meat. This was the fifth main dish recipe I have made. I love your site and all of your recipes! Thank you 😉 Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      Deb, thank you for the nice review and for visiting our site. I love reading comments like these; they are so encouraging 😀. Reply

  • Marina
    February 1, 2016

    Hi! Can I use pork instead and reduce the first simmer time? Reply

    • Natasha
      natashaskitchen
      February 1, 2016

      Hi Marina, yes pork would be a very good substitute. You can reduce the first simmer time if you like but it won’t hurt to do it just as long for really fall-apart tender pork 🙂 Reply

  • Yuliya
    January 24, 2016

    Hi Natasha, I made this tonight and I’m not sure where I went wrong but it turned out pretty bland. I followed the spice proportions carefully and used Jasmine rice (rinsed well). It still tastes great when there is a bite of meat in the rice, so I want to salvage this. Do you have any suggestions of how I could re-heat the plov up and add some extra flavors to it while heating it up?
    I love all of your recipes, so I’m sure I must have done something wrong, as everyone says it turned out great. But if I can “pick your brain” for suggestions on what to do with it now, I would really appreciate it!! 🙂 Reply

    • Natasha
      natashaskitchen
      January 25, 2016

      Hi Yulia, is it possible that you may have omitted any of the seasonings, particularly the salt: “1 tsp salt for the meat and veggies + 1 1/2 tsp salt for the rice”? Did you possibly use kosher salt? If you use kosher salt, you need to use more than regular table salt or find sea salt since the granules are larger. You could sprinkle it with some salt at the very end and stir that in if it tastes underseasoned. For a more uniform seasoning at the end, you can salt a little bit of chicken broth and stir that in. That way the salt dissolves in the broth and will blend better. Reply

  • Marina
    January 10, 2016

    Instead of throwing everything into the rice cooker, like Dasha mentioned in earlier comment, can I throw everything in slow cooker instead? If yes, how would I do it? What setting, how long, etc? Reply

    • Natasha
      natashaskitchen
      January 11, 2016

      Hi Marina, I haven’t tried to make it in a slow cooker but I would be concerned about the lack of heat control in a slow cooker and it might make the rice mushy in the end. Without testing it myself, I can’t really make a recommendation for it. Sorry I can’t be more helpful. Reply

  • Irene
    January 7, 2016

    AMAZING recipe! Thank you so much! Reply

    • Natasha
      natashaskitchen
      January 7, 2016

      Irene, thank you for such a nice review, I’m glad you liked it 😁. Reply

  • Olga
    January 4, 2016

    Thanks so much for this recipie. My mom gifted me a dutch oven for my birthday a few months back. Ive been trying to use it more. Have always been intimidated by plov. But decided to try this recipie today for dinner. I did add a bit more meat then the recipie called for and a bit more oil for the meat. But the rest I followed your recipe. My husband and both of my kids really loved it (and of course so did I!) Thanks again for your awesome blog it sure does help me look like I know what I’m doing in the kitchen! hehehe :))))) Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      You really can’t go wrong adding more meat and oil. I’m so happy you all loved it! Thank you for your awesome review 🙂 Reply

  • Dasha
    January 1, 2016

    Can I throw everything in the rice cooker after spreading the rice over the meat? (Similarly to your Ukrainian Plov recipe?) Reply

    • Natasha
      natashaskitchen
      January 1, 2016

      Yes that should work fine after you’ve cooked the meat for the initial 45 minutes which is important to get it tender. Reply

      • Dasha
        January 1, 2016

        Thank you 😊 Reply

  • Natasha
    November 26, 2015

    Hi Natasha. I love your recipes and used so many of them. You taught me how to bake cakes😊 So thank you for that. I made plov using you recipe already five times and I love it! One question I have is that last time that I made it, water wasn’t absorbing as well and even though I put exact amount of water that you recommended and followed the recipe, plov turned out a bit moist since I tried my best for water to evaporate and absorb but I didn’t want the bottom to burn as well since it took longer for water to absorb. Any suggestions for next time?Thank you and God bless you! Reply

    • Natasha
      natashaskitchen
      November 26, 2015

      Natasha, did you possibly used different kind of rice? Different variety of rice require varying amounts of water at times. Thank you for visiting my site and have a great Thanksgiving 😀 . Reply

      • Natasha
        November 27, 2015

        Yes I used parboiled rice. Next time I’ll try basmati like you recommended and see the difference. Reply

  • Natalia
    November 22, 2015

    Thank you for the excellent recipe! İ have it bookmarked 🙂 Reply

    • Natasha
      natashaskitchen
      November 22, 2015

      You are welcome Natalia and I hope you’ll find more favorites on the site 😀 . Reply

  • Vitalya Revega
    November 15, 2015

    I always cook your recipes and this one has become a family favorite!! Thank you so much for sharing your recipes. Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      That is fantastic! Thank you for sharing that with me 🙂 Reply

  • Vicky
    November 3, 2015

    Hi I love plov. I’m married to a guy from Uzbekistan and he cookes plov. I love it but I’m sorry Natasha this is not how they make plov. Your recape is little off. Reply

    • Natasha
      natashaskitchen
      November 3, 2015

      Hi Vicky, you’re right there is a difference between the Ukrainian version and the Uzbek version and I love them both. The Uzbek version is greasier and has quite a bit more seasoning. This is the way my family loves to make plov and there are probably as many versions of plov as there are of potato salad 🙂 Reply

      • Vicky
        November 3, 2015

        For Ukrainian plov you recape is amazing. I’m Ukrainian and my mom used to make rice kasha (plov) and it was not good. Reply

        • Natasha
          natashaskitchen
          November 3, 2015

          Thanks Vicky! What other Uzbek dishes would you recommend I try? I’d love to explore more of their cuisine! Reply

          • Vicky
            November 4, 2015

            Well you can try what I like its samsa and manti both of them are done with meat. Samsa it’s a bun made from flaky dough and filled with meat and they bake it. But I’m not a big fan of meat so I make it Ukrainian my way instead of meat I use potatoes. And manti it’s like pirogues but they don’t boil them in water they cook them on steam.

          • Natasha
            natashaskitchen
            November 4, 2015

            I do have a recipe for manti but I haven’t experimented too much with them because I don’t have the special steamer. Do you think a rice maker with the steam basket would work or have you tried anything else to steam them besides that special steamer they use? Is there a recipe online somewhere for a more authentic samsa you could recommend? They look delicious!

      • Victoria
        November 14, 2015

        I am with Natasha on this. I am not fond of Uzbek traditional plov, I had plenty of it growing up, my grandparents brought the recipe and a kazan from Uzbekistan (they evacuated during WWII). It is fatty, I can’t stomach mutton, and I don’t like when they put prunes in it. I am thankful for this version because I can actually eat this without a trip to the emergency room, and certainly captures the spirit. Reply

        • Natasha
          natashaskitchen
          November 14, 2015

          The emergency room. lol. You’re comment seriously made me laugh. Anyways, I am really happy you liked the recipe! 😉 Reply

  • Mrs.Foodie
    October 30, 2015

    Just wanted to say thank you for this fabulous simplified recipe. I’ve made it many times and put my own twist on it by spicing it up and using chicken stock instead of plain water for rice. This is now one of my family’s favorites! Sending hugs from a fellow preggo, in the Bahamas! Спасибо! Reply

    • Natasha
      natashaskitchen
      October 30, 2015

      Thank you for such a great review and your sweet comment. Hugs are always welcome 😄. Reply

  • Mercedes
    October 29, 2015

    Hey Natasha! I made this recipe today and it turned out great! I incorporated some chicken stock in mine for some extra flavor. Thanks so much! Reply

    • Natasha
      natashaskitchen
      October 30, 2015

      I’m so happy you loved it! 🙂 Reply

  • john
    October 27, 2015

    is there any reason why you don’t season the meat before cooking? Reply

    • Natasha
      natashaskitchen
      October 27, 2015

      Hi John, you may if you want to but it’s not necessary in this recipe. I season after the onions go in because by the time the dish is done, the beef absorbs plenty of flavor from the broth. Reply

      • John
        October 28, 2015

        Ok, also I was potentially interested in adding chickpeas to this as well (as is common in many Uzbek plovs). Do you have an idea of when would be the best time to do this during the cooking process? I was thinking of doing it with the carrots and water. Reply

        • Natasha
          natashaskitchen
          October 28, 2015

          To be honest, I’ve never tried or seen it done with chickpeas, but that may work with the carrots and water if you are using canned (already cooked) chickpeas, or you could add them with the rice so they stay firmer. If using raw chickpeas, you might want to pre-cook your chickpeas and then add them because I am concerned they won’t cook through. Reply

          • john
            October 28, 2015

            Great thank you. Yes when i lived in Uzbekistan the plov usually had chickpeas in it. I’ve done this recipe once before and it was very good, however, I’m trying to expand on it with my second attempt.

          • Natasha
            natashaskitchen
            October 28, 2015

            I’ll definitely have to give it a try! Thank you for sharing that with me 🙂

      • Dave
        December 6, 2015

        Just made it, and I was very happy with the taste. I haven’t had plov in about four years, so it brought back good memories of Moscow. Thanks for the recipe! Reply

  • Adri
    October 13, 2015

    I just made this and it was good! Mu first time with thia type of food! Worth it! Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      That is fantastic!! Thank you for the great review 🙂 Reply

  • Karen
    September 29, 2015

    Hi! Is it possible to cook this in a conventional oven? Like put it in a casserole and finish cooking in the oven? Thank you! Reply

    • Natasha
      natashaskitchen
      September 29, 2015

      I haven’t tried that so I can’t really tell you the exact temp and time. I think it could work but I just haven’t tested it myself. Reply

  • i hate onion,what should i do?
    September 28, 2015

    i hate onion ,what should i do? Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      You can’t really tell it’s in there once it’s all cooked but I guess you could omit it, however the flavor won’t be as good. Reply

  • Lauren Nakonechnyy
    September 26, 2015

    I made this recipe for the first time today – oh my goodness it is delicious! My Russian husband even said it is just as good as his mum makes (he has never said this to me before haha! )
    Can’t wait to try more of your recipes 🙂 Reply

    • Natasha
      natashaskitchen
      September 26, 2015

      That’s so awesome! What a compliment! Stay tuned, If you loved this, you’ll love my next post. It is also a type of plov 🙂 Reply

  • Scott
    September 20, 2015

    I’ve made this recipe several times now, each time with a great result. I am using basmati rice that I rinse very well, and it’s always come out great each time, whether I’ve used chuck or just regular lean stew meat. The only variation has been to use Vegeta instead of salt, and later today I am going to use lamb instead of beef. I can’t imagine it not working but I’ll let you know! Reply

    • Natasha
      natashaskitchen
      September 20, 2015

      Do let me know how it works out with lamb :). P.S. We’re working on another unique variation of plov so stay tuned 😉 Reply

  • September 3, 2015

    Beef plov
    Can I make this ahead of time for a dinner I’m making I. Two weeks and freeze it? Can this be made with brown basmati or jasmine rice too?? Reply

    • Natasha
      natashaskitchen
      September 4, 2015

      This recipe can be frozen. I’ve tried with brown rice and although there is obviously a different consistency to the rice, it works. You will need to add a little more water and cook it longer since brown rice can take up to twice as long to cook depending on the type you’re using. If the rice tastes undercooked, you can just add more water and continue cooking until the texture is to your liking. Reply

  • vera bentley
    September 2, 2015

    wow – this site is incredible, thanks so much! i wont be able 2 say, convincingly, i dont know how to make it, when my hubby wants to try a food i used to go crazy about when i was a kid.

    i always thought they were memories – long gone – from my childhood.

    everything is so appreciated ‘so much’ <3 Reply

    • Natasha
      natashaskitchen
      September 3, 2015

      I’m so happy to hear that! I hope you both love everything you try from my site 🙂 Reply

  • Liliya
    August 29, 2015

    Will the plov taste better in Dutch oven? So far I only used a regular heavier but I’m wondering if I bought a Dutch will it make a difference Reply

    • Natasha
      natashaskitchen
      August 29, 2015

      I think plov and everything else tastes a little better in a dutch oven. I love my dutch oven for plov and soups – it’s great because you can use it on the stove top and in the oven. Reply

  • Diana
    August 6, 2015

    Love the recipes!! I didn’t had plov for 4-5 years. Yesterday I made it and my husband, and I love it!! Thank you for sharing this with us.
    Do you have pampushki recipe? Reply

  • Ana S.
    July 23, 2015

    Taste was good! Only thing is my rice came out sticky:/ I used jasmine rice and rinsed well to get rid of extra starch. Is there something I could’ve done differently to prevent this? Reply

    • Natasha
      natashaskitchen
      July 23, 2015

      Did you possibly stir it too much? I’m not sure why it would turn out sticky. Reply

  • Alex
    July 16, 2015

    Hi Natasha,
    Thank you very much for the website you put together I intend to do the beef plov.
    I have a question for you about the beef plov recipe – in stage #8 you made the water absorbed by the rice, than at stage #10 you cook additional 15 min – doesn’t it burn during this process?
    shouldnt it rest with fire turned off?
    Thanks,
    Alex Reply

    • Natasha
      natashaskitchen
      July 17, 2015

      You’re only cooking until most of the water is absorbed in step 8. Once you put the lid on, the rice absorbs the rest of the water and does not burn. Just make sure your heat is turned down. Reply

  • Nicole
    July 9, 2015

    I made this tonight and it so imple and delicious. Everything was cooked to a perfect tenderness. I love it and will be making it again soon. Thank you! Reply

    • Natasha
      natashaskitchen
      July 9, 2015

      Nicole, thank you for the great review and you are welcome :). Reply

  • Hi Natasha! Our Dutch-American family just returned from Concordia Language Villages’ Russian family camp. Our space-obsessed 6yo choose Russian to learn (out of the 15 language villages offered). We had such an amazing time and I feel in love with Russian food. As we were driving home I was pinning recipes to try. Tonight I made your beef plov and it was a big hit. I posted a photo on FB with a link this page and it’s already being shared. Thank you so much for posting it! It will be part of our regular meal rotation.

    (By the way, if you want to read a bit about our experience at camp, here’s a link: http://www.dejongdreamhouse.com/2015/06/concordia-language-villages-part-1-what.htmlReply

    • Natasha
      natashaskitchen
      July 9, 2015

      Hi Jen and thank you so much for sharing the photo! 🙂 Reply

  • Lena
    July 8, 2015

    Oh man. Just made your beef plov to do a trial run before I cook it for 40 people, and carrot salad. Both taste awesome. I love your style of recipes…so easy to follow and make, even for complicated dishes. I also made a vegetarian version (with chickpeas and increased the spices a bit) and man…the vegetarian one is SO GOOD (keep in mind, I do like my meat). You’re awesome. The end. Next up, prune honey cake and cherry crisp 🙂 Reply

    • Natasha
      natashaskitchen
      July 8, 2015

      It’s awesome to know that the vegetarian one is just as good (I’m a meat lover too) 🙂 Reply

  • Lena
    July 8, 2015

    Oh man. Just made your beef plov and carrot salad. Both taste awesome. I love your style of recipes…so easy to follow and make, even for complicated dishes. You’re awesome. The end. Next up, prune honey cake and cherry crisp 🙂 Reply

    • Natasha
      natashaskitchen
      July 8, 2015

      The next two are great choices also! I hope you enjoy them both! 🙂 Reply

  • lesya
    July 7, 2015

    I have tried about 4 of your recipes and they all turned out AMAZING!! my mom made plov and a lot of other foods that you have on your blog. I am so happy I found this thank you so much for posting. my plov turned out exactly like my moms.. brings back memories and yess I only eat it with pickles 🙂
    P.S. my husband is American and I cook Ukrainian food for him all the time now that I have a place to go and find recipes and he absolutely loved this plov!!! thank you so much Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      Lesya, thank you for such a great review, your comment is music to my ears :). Reply

  • Lisa
    July 3, 2015

    I was wondering how big your dutch oven pot is that you used? Reply

    • Natasha
      natashaskitchen
      July 3, 2015

      I have a five quart pot but I think should it should fit in a four quart as well :). Reply

  • June 17, 2015

    Tasty recipe! I’ve been putting garlic heads in rice for other dishes as well since reading this 🙂

    We have an article that goes more in-depth about the history of plov here  Reply

    • Natasha
      natashaskitchen
      June 17, 2015

      Thanks for sharing! I loved seeing that giant pot of Uzbek plov. Reply

  • Simona
    June 14, 2015

    Thanks for posting this recipe…been wanting to make Plov and didnt turn out well before. I made it with this recipe and it came out delicious!! Reply

    • Natasha
      natashaskitchen
      June 14, 2015

      Oh I’m so happy to hear that you loved it! Thank you for sharing your wonderful review. Reply

  • Isa
    May 30, 2015

    Instead of beef could I substitute in chicken. I am aware you have you have a chicken recipe but I’m not too fond of it!
    Thank you Reply

    • Natasha
      natashaskitchen
      May 30, 2015

      Beef works best in this recipe, but I think chicken would work and chicken thigh meat would probably be better than chicken breast in this recipe. Reply

  • Augustine
    April 6, 2015

    Hi Natasha! I want to try making this, but I don’t have a Dutch oven. Do you think I can use a regular stainless steel pot? Reply

    • Natasha
      natashaskitchen
      April 6, 2015

      Make sure that if you use a regular pot, you are using one with a heavy bottom for even cooking. My only concern is you don’t want it to scorch to the bottom. Reply

      • Augustine
        April 8, 2015

        So, I made it today! With a baby, it took me 3+hours, but it was worth it! I also added long beans and mushroom on top of the carrots that were in the recipe. I grew up eating lots of spicy food, so I added a little bit more of garlic powder, paprika and coriander. My baby loved it! I used a regular stainless steel pot. It scorched a bit in the bottom, but still tasted GREAT! I then kept it warm in the rice cooker. I won’t have to cook for a while now 😉 Thank you!! It’s my first Russian meal 🙂 Yummy! Picture is on instagram 🙂 Reply

        • Natasha
          natashaskitchen
          April 9, 2015

          Augustine thank you so much for sharing your great review. It is tough to cook with a baby, but this was a great choice because it re-heats beautifully and I know I never get tired of plov :). I’m so happy you enjoyed the recipe 🙂 Reply

  • Annie
    March 31, 2015

    Hi Natasha! Does this recipe have to be in a Dutch Oven? Reply

    • Natasha
      natashaskitchen
      April 1, 2015

      A dutch oven gives great results but you can also do it in a soup pot that has a heavy bottom. You don’t want the bottom to scorch. Reply

  • Natasha S
    March 9, 2015

    Hey Natasha, I love all your recipes… AMAZING!!
    I tried making this recipe last night and half the rice came out uncooked, the rice that was on top. I followed the recipe closely and don’t know what I did wrong. Any idea what couldve gone wrong? Reply

    • Natasha
      natashaskitchen
      March 9, 2015

      That is unusual. It’s difficult to say without being there but I’ll do my best to help: Did you make sure to cover while cooking (both during the meat cooking and after adding the garlic to the rice steps?) Also, did you rinse the rice to get rid of extra starch? Reply

  • Isaac A
    February 26, 2015

    Hi Natasha, thanks so much for posting this recipe! I grew up in Kazakhstan and now I’m back state-side for college. Unfortunately I never really learned to make plov while I was over-seas so I’ve been craving it for ages. Tried this recipe last week, and I’ve got to say it tastes just like home. Again, спасибо! Reply

    • Natasha
      natashaskitchen
      February 26, 2015

      I’m so happy to hear it reminded you of home :). That’s wonderful! Reply

  • hala mounayar
    February 21, 2015

    YA obajayou etot blouda i kajdi rass paprobouyou dielat choutchout padrougomou.
    It’s my russian farorite food of Russian kitchen, very tasty realy … I ate plov sometime with smitana Reply

    • Natasha
      natashaskitchen
      February 21, 2015

      I agree. It’s one of those foods where leftovers are always welcome in the fridge :). I never get tired of it 🙂 Reply

  • Marina
    February 19, 2015

    This plov recipe looks & sounds amazing! I finally got a dutch oven, so I am excited to try this recipe out for dinner tonight 🙂
    Quick question – would boneless beef loin steak work for this recipe? Or would it get too tough? Reply

    • Natasha
      natashaskitchen
      February 19, 2015

      I think it would be slightly tougher but it should still work – just don’t cut your pieces too large. 🙂 Sorry for the late reply. Let me know how it goes. Reply

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