Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Osh / Plov - Uzbek / Central-Asian Rice Recipe
    Lost? Site Map

    Osh / Plov - Uzbek / Central-Asian Rice

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

    Sort by:

    • on July 31, 2011

      This was my first time ever making this, but the recipe was pretty easy to follow. I did use the fat from the lamb instead of cooking oil, and it did make the dish very rich & heavy. It took me a while to make it, but only because I was being very careful to follow the directions exactly. It did make a huge batch, and I'll make sure to cut it down the next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2011

      I had done some thorough research on various Plov recipes and all seemed very similar in the basic preparation- many of them were for large portions however. This portion fed us with enough leftovers for tomorrow's dinner too! It was my first time doing plov, but I enjoyed making it, and it turned out well. The only thing I did differently was soaking the rice in water with 1tbsp salt after washing it to give some base flavor before adding it to the meat and vegetables.

      As I was in a bit of a hurry, I wasn't able to do the zirvak as browned as I wanted to, but I definitely know what to do for the next time I make this. I also used beef in my preparation, as lamb was not available. Very substantial and very delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2010

      I spent some time in Tajikistan and this is pretty close to Tajik Osh. There were a few things I modified (or will modify next time). - I used beef instead of lamb (Lamb is hard to come by where I'm at). Wish I had access to some dumba (lamb butt fat), that would help flavor the dish. - I wasn't used to all the spice! Tajik Osh is more mild so I think I'd drop the pepper flakes and do 1/2t of pepper next time. - my rice got pretty sticky and I'm assuming I either let it rest too long (something the Tajik's say is a must) or there wasn't enough oil. The common saying is "it's not good osh unless oil is dripping from your elbow" (that's assuming you're eating with hands and not a fork). - I had to add a LOT of extra salt. I'm guessing I was close to 1 Tablespoon and not the teaspoon suggested. I remember Tajik osh would be full of flavor but you'd be drinking water (or RC Cola) all evening. :) Otherwise I loved the flavor! The only thing I was missing was good ole' naan. I'm going to keep trying this recipe and hopefully perfect a copy of Tajik osh. Thanks for putting this into American units and giving us the opportunity to make the Central Asian staple.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2010

      I love plov. I used to make it differently - rice were cooked separated, added tomato paste... Now i will use this recipe! It is easy to make, easy to follow steps. I made it toddler friendly - with ground lamb and grated carrots. It was great! Thank you for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2008

      YAY!!! PLOV!!! THE BEST comfort food! My husband and I lived/worked in Kazakhstan and happily ate this dish weekly...we were dying for a recipe using american ingredients- this comes quite close to the plov my beloved second mama in Aktobe made for us :) It is now on our weekly rotation again, Thank you!!! Let's break out some shubat too! :) Jack and Dawn

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Osh / Plov - Uzbek / Central-Asian Rice

    Serving Size: 1 (417 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1326.0
    Calories from Fat 643
    Total Fat 71.4 g
    Saturated Fat 22.4 g
    Cholesterol 144.2 mg
    Sodium 961.4 mg
    Total Carbohydrate 123.5 g
    Dietary Fiber 6.4 g
    Sugars 8.6 g
    Protein 44.2 g


    Over 475,000 Recipes Network of Sites