Lamb and rice pilaf (Uzbek plov) from Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus, and Central Asia (page 168) by Polina Chesnakova

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for suggested rice.

  • caresan on February 02, 2026

    This recipe was good but I think I used too much water to cook the rice. I want to try it again because the flavors overall were great. I will also try with beef instead of lamb.

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