Weeknight Plov: Uzbek-Style Rice Pilaf with Pork or Chicken

Why You’ll Love This Recipe

• Weeknight-friendly: one pot, simple steps, big payoff.
• Separate, fluffy grains with deep savory flavor from onions, carrots, cumin, and whole garlic.
• Flexible protein: equally great with pork shoulder or chicken thighs.
• Comforting, aromatic, and perfect for family-style sharing.

Grocery List

• Produce: Sweet onions, carrots, 2 small garlic heads, dill and/or parsley (optional)
• Dairy: Unsalted butter (optional)
• Pantry: Basmati or other long-grain rice, cumin seeds, kosher salt, black pepper, neutral oil, low-sodium chicken broth (or water)

Full Ingredients

For the Pilaf (Serves 4)

• 2 cups (380 g) basmati or other long-grain rice
• 1 lb (450 g) pork shoulder, trimmed and cut into 1-inch cubes, or boneless skinless chicken thighs cut into 1 1/2-inch pieces
• 3 tbsp neutral oil (sunflower, avocado, or canola)
• 2 medium sweet onions (about 14 oz / 400 g), thinly sliced
• 3 medium carrots (about 10 oz / 280 g), cut into matchsticks
• 2 tsp cumin seeds, lightly crushed
• 2 small whole garlic heads, outer papery layers removed and tops trimmed to expose cloves
• 2 3/4 cups (650 ml) hot low-sodium chicken broth or water, divided
• 1 3/4 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp unsalted butter (optional, to finish)

To Serve (Optional)

• 2 tbsp chopped fresh dill and/or parsley
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Rinse and soak the rice

Place the rice in a bowl and rinse under cool water, swishing with your fingers and draining, until the water runs mostly clear, 2–3 minutes. Cover with fresh water and soak for 15 minutes. Drain very well in a fine-mesh sieve so excess water doesn’t throw off the final texture.

Step 2: Prep the aromatics and garlic

Thinly slice the onions and cut carrots into matchsticks. For the garlic heads, peel away the loose outer skins while keeping the head intact and trim the top to expose the cloves. Pat the pork or chicken dry and season with 1/2 tsp kosher salt and the black pepper.

Step 3: Brown the meat

Heat 2 tbsp oil in a heavy 4- to 5-quart pot or Dutch oven over medium-high heat. Add the meat in a single layer and brown, turning occasionally, 5–6 minutes. Transfer to a plate; leave the flavorful fat in the pot.

Step 4: Build the savory base (zirvak)

Add the remaining 1 tbsp oil to the pot. Add the onions and cook over medium heat, stirring, until deeply golden at the edges, 8–10 minutes. Stir in the carrots and cook 4 minutes more until glossy and slightly softened. Sprinkle in the cumin seeds and toast for 30 seconds. Return the meat and any juices, add 1 tsp kosher salt (so you’re at 1 1/2 tsp total so far), then pour in 1 3/4 cups hot broth or water. Bring to a boil, then reduce to a lively simmer and cook 10 minutes uncovered to concentrate flavor.

Step 5: Add rice and set the liquid level

Taste the liquid; it should be pleasantly salty (like a well-seasoned soup). Sprinkle the drained rice evenly over the surface—do not stir. Smooth it into a flat layer. Gently pour 1 cup hot broth or water over the rice. The liquid should just cover the rice by about 1/4 inch; if not, add up to 1/4 cup more. Increase heat to medium-high and cook uncovered 5–7 minutes until the liquid drops below the top of the rice and small steam craters appear.

Step 6: Steam until fluffy, no peeking

Reduce heat to low. Nestle the whole garlic heads, cut side down, into the rice. Use the handle of a spoon to poke 5–6 holes through to the bottom to vent steam. Cover with a tight lid (wrap the lid with a clean towel if it’s loose; keep towel edges away from the flame). Cook on low for 15 minutes without lifting the lid.

Step 7: Rest, finish, and serve

Turn off the heat, dot with the butter, and let the pilaf rest covered for 10 minutes to finish steaming. Remove the garlic heads. Gently fluff the rice with a fork, lifting the meat and vegetables from the bottom so everything mingles but the grains stay separate. Nestle the garlic back on top, sprinkle with herbs, and serve.

Pro Tips

• Rinse and soak: Removing surface starch is the key to separate, fluffy grains.
• Don’t stir after adding rice: Keep layers intact so the rice steams instead of turning sticky.
• Use a heavy pot and tight lid: Even heat and trapped steam deliver tender meat and perfect rice.
• Salt the base generously: The rice will absorb seasoning; slightly saltier broth yields balanced finished rice.
• Garlic heads = built-in garnish: Squeeze out the sweet, tender cloves at the table.

Variations

• Chicken version: Use boneless skinless thighs; reduce the simmer in Step 4 to 8 minutes (they cook a bit faster).
• Fruity lift: Add 1/3 cup rinsed barberries or golden raisins with the carrots for tart-sweet pops.
• Spiced twist: Add 1/2 tsp coriander seeds and a pinch of chili flakes with the cumin for gentle heat.

Storage & Make-Ahead

Cool leftovers quickly, then refrigerate in an airtight container for up to 4 days or freeze up to 2 months. Reheat gently on the stovetop with a tablespoon of water per serving, covered, over low heat 5–7 minutes, or microwave covered until hot, fluffing midway. Make-ahead option: cook the onion-carrot base with meat (Steps 3–4) up to 2 days in advance; reheat to a simmer, then proceed with Steps 5–7.

Nutrition (per serving)

Approximate, without optional butter or garnishes. With chicken thighs: 590 calories; 24 g fat; 63 g carbs; 30 g protein; 2 g fiber; 980 mg sodium. With pork shoulder: 730 calories; 34 g fat; 63 g carbs; 37 g protein; 2 g fiber; 980 mg sodium.