Recipe from Kate Logan
0 (0)
Cook time: 1 h. 40 min
Servings 6
Updated 19.12.2022
It is a very ancient dish, with mentions of it dating back to the 2nd or 3rd centuries B.C. Today there is a huge variety of ways to prepare it. Plov, according to the classical recipe, is usually cooked of lamb with round rice, zira, barberries, carrots, onions and garlic in the fat of sheep's tail. And it is desirable to do it over an open fire. Only then it can be called a real pilaf. We have a more simple variant of homemade pilaf.


  • Lamb chops
    2,1 lbs.
  • Long grain rice
    6 cups
  • Bell pepper
    6 pcs.
  • Cherry tomatoes
    36 pcs.
  • Salt and spices
    to taste
  • Vegetable oil
    12 tbsp.

Nutrition facts per serving

  • Calories

    436.6 kcal

  • Protein

    42.8 g

  • Fat

    48.7 g

  • Carbohydrates

    27.1 g


  • Separate the lamb chops by the knife into portions. In a cauldron, heat vegetable oil, put the chops and fry them well. When they browned, pour boiling water so that the water barely covers them, close with a lid and cook for 5 minutes. (You can boil the water in a kettle or in a separate pot.)

  • Take any rice that you have, pour it into a container and pour cold water, rinse the rice, draining the muddy water. When the water becomes more or less clear, the rice is clean.

  • Add all cherry tomatoes. Chop the bell peppers and put them in the cauldron. Add salt, pepper, add spices to taste. Stir everything, simmer for about 5 minutes with a lid.

  • Add rice and pour 2/3 of boiling water over it. 

  • When the water is absorbed into the rice, partially cover the cauldron with a lid and let it steam for another 15-20 minutes. Don't stir it.

  • Put it on a plate. Optionally, you can add vegetables as a side dish.


  • The broth should be half a finger higher than the rice. Pour carefully so that the rice doesn't stick together into one big lump.

Bon Appetit!

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