Pilaf
Pilaf is a rice dish cooked with onion, carrot and meat, one of the defining dishes of Central Asian and wider world cooking.
Central Asia, Uzbekistan
Also known as Pilav, osh, palov
About Pilaf
Pilaf is a dish of rice cooked in a rich base of sautéed onion and carrot, usually with chunks of meat such as lamb or beef, and often with chickpeas, raisins or whole garlic. The rice absorbs the fat and flavour of the base, giving each grain a golden, savoury character.
The method is what defines it: the base (called the zirvak) is cooked first, then liquid and rice are added and the whole pot is steamed until tender. In Uzbekistan the dish is known as osh or palov and is central to celebration, from weddings to funerals, where it is traditionally cooked in large quantities by men in a kazan, a heavy cauldron.
History & Culture
Pilaf has deep roots across central and western Asia, and its exact origins are the subject of ongoing scholarly debate rather than a settled story. Rice-cooking methods with meat, fat and aromatics appear in early medieval Persian and Central Asian sources, and the technique spread along trade and empire routes into the Middle East, South Asia, the Balkans and beyond, taking on local names and ingredients at each stop.
In Uzbek culture the dish, there called osh, is far more than food. It is the standard meal at communal events and is bound up with hospitality and masculine cooking traditions centered on the kazan. Neighbouring countries each have their own canonical versions, and the shared technique, rice steamed over a sautéed base, is what links them despite different spice blends and additions.
How to make Pilaf
AI-assisted, not kitchen-testedUzbek Lamb Pilaf (Osh)
A celebratory rice dish where lamb and vegetables are first cooked into a rich zirvak, then rice is steamed on top until tender and fragrant.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Serves
- 6
- Difficulty
- Medium
Recipe ingredients
- 600 g (1 lb 5 oz) lamb shoulder, cut into 3 cm cubes, or beef chuck
- 400 g (14 oz) long-grain rice, such as basmati or devzira, rinsed until water runs clear
- 3 whole carrots, cut into matchsticks
- 2 whole onions, thinly sliced
- 4 cloves garlic, peeled, left whole
- 100 g (3½ oz) chickpeas, dried, soaked overnight and drained
- 1 tsp cumin seeds, lightly crushed
- 1 tsp salt, or to taste
- black pepper, ½, freshly ground
- 100 ml (3½ fl oz) vegetable oil, or rendered lamb fat
- 800 ml (27 fl oz) water, hot
Steps
- 1 In a heavy pot or Dutch oven, heat the oil over medium-high heat. Add the lamb cubes and cook until browned on all sides, about 5–7 minutes. Remove the lamb and set aside.
- 2 In the same pot, add the onions and cook until soft and golden, about 5 minutes. Add the carrots and cook for another 5 minutes, stirring occasionally.
- 3 Return the lamb to the pot. Add the chickpeas, cumin, salt, and pepper. Pour in 400 ml (13½ fl oz) of the hot water. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes, until the lamb is tender and the chickpeas are cooked through. The lamb should reach an internal temperature of at least 63°C (145°F) for medium-rare, but for this dish it is typically cooked until well done, about 70°C (158°F).
- 4 Increase the heat to medium. Spread the rinsed rice evenly over the meat and vegetables. Do not stir. Pour the remaining 400 ml (13½ fl oz) hot water over the rice. The water should cover the rice by about 2 cm (¾ inch). If needed, add more hot water.
- 5 Push the whole garlic cloves into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, until the rice is tender and has absorbed all the liquid. Do not stir during cooking.
- 6 Remove from heat and let rest, covered, for 10 minutes. Fluff the rice with a fork, mixing the meat and vegetables gently. Serve hot.
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Where to eat it
In Uzbekistan it is found everywhere, from dedicated oshxona (pilaf houses) to street kazan setups, most often at midday and at large gatherings. Elsewhere across central Asia, the Middle East and South Asia, regional versions appear in restaurants and homes under names such as pilav, pulao and palov.
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Pilaf - frequently asked questions
What is Pilaf?
Pilaf is a dish of rice cooked in a rich base of sautéed onion and carrot, usually with chunks of meat such as lamb or beef, and often with chickpeas, raisins or whole garlic. The rice absorbs the fat and flavour of the base, giving each grain a golden, savoury character.The method is what defines it: the base (called…
What is Pilaf made of?
Pilaf is made with rice, lamb or beef, carrots, onion, garlic and chickpeas. Recipes vary by region and by cook, but those are the core ingredients.
Where does Pilaf come from?
Pilaf comes from Uzbekistan, and is especially associated with Central Asia. Pilaf has deep roots across central and western Asia, and its exact origins are the subject of ongoing scholarly debate rather than a settled story.
Where can I eat Pilaf?
In Uzbekistan it is found everywhere, from dedicated oshxona (pilaf houses) to street kazan setups, most often at midday and at large gatherings. Elsewhere across central Asia, the Middle East and South Asia, regional versions appear in restaurants and homes…
How do you make Pilaf?
Making Pilaf at home takes about 30 minutes of prep and 90 minutes of cooking. The recipe on this page serves 6 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
What else is Pilaf called?
Pilaf is also known as Pilav, osh, palov.
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