If you’ve ever had a steaming plate of plov and wanted something heartier, a little nuttier, and packed with garlic and lamb flavor, this Russian Bulgur Plov with Lamb and Garlic is exactly what you need in your cooking rotation. Inspired by the classic uzbek plov recipe, but with a twist—swapping traditional rice for bulgur—we get a rich and fluffy bulgur pilaf dish that’s full of depth and comfort. It’s a satisfying alternative to the usual plov rice recipe, with the added benefit of being easier on digestion while delivering just as much bold flavor. This version leans on the soul-warming charm of Russian dishes, but borrows heavily from Central Asian traditions, giving you a meal that tastes like home—even if you’ve never been to uzbekistan.
Hearty Russian Bulgur Plov with Lamb and Garlic
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Russian, Uzbek
Heavy-bottomed pot or Dutch oven This is crucial to mimic a kazan, the traditional cooking vessel used in uzbek plov in kazan. Cast iron works great here because it distributes heat evenly and helps form that crispy bottom layer of bulgur.
Chef’s knife and cutting board You’ll need to prep the lamb, garlic, and vegetables.
Measuring cups and spoons Precision matters, especially for water-to-bulgur ratios.
Slotted spoon or spatula For stirring without breaking the grains.
Small bowl To soak the bulgur before cooking (optional but recommended for fluffier texture).
- Lamb shoulder or leg, bone-in – 1.5 lbs, cut into chunks (bone-in adds depth to the broth)
- Bulgur coarse grind – 2 cups (the star of our pilaf)
- Garlic heads – 2 whole unpeeled (for that signature plov aroma)
- Carrots – 3 large peeled and julienned (essential for that sweet base)
- Onions – 2 medium thinly sliced
- Vegetable oil or lamb fat – ¼ cup
- Bay leaves – 2
- Whole cumin seeds – 1 teaspoon
- Ground coriander – 1 teaspoon
- Paprika optional – 1 teaspoon
- Salt – 1½ teaspoons or to taste
- Freshly ground black pepper – 1 teaspoon
- Water or stock beef or vegetable – About 3½ to 4 cups
- Fresh parsley for garnish – A generous handful, chopped
Prepare the Bulgur
Rinse the bulgur under cold water. For a fluffier result, soak it in warm water for about 15–20 minutes, then drain it well. This step helps soften the grain and ensures it cooks evenly.
Brown the Lamb
In your Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Add the lamb chunks and sear on all sides until browned and caramelized. This should take about 6–8 minutes. Don’t crowd the pot—do it in batches if needed.
Add Aromatics
Reduce the heat to medium. Add sliced onions and cook until golden, about 5 minutes. Stir in the carrots and cook another 5 minutes. Sprinkle in the cumin seeds, coriander, and paprika, stirring to coat the vegetables and lamb evenly in the spices.
Add Garlic & Simmer
Nestle the whole heads of garlic (unpeeled) into the mixture. Add bay leaves, salt, and pepper. Pour in just enough water or stock to cover the meat—about 3 cups. Bring to a simmer, cover with a lid, and cook over low heat for 25 minutes, or until the lamb is tender.
Layer in the Bulgur
Spread the soaked and drained bulgur evenly over the top of the meat and vegetables—do not stir. Gently add about 1 cup of hot water or stock over the bulgur. The liquid should just barely cover the bulgur. Press down lightly, but again—don’t stir.
Steam the Plov
Cover the pot tightly with the lid. Reduce the heat to low and cook for 20 minutes. Resist the urge to open the lid during this time—it’s crucial for steam retention.
Let It Rest
Once cooking is complete, remove from heat and let the plov sit, covered, for 10–15 minutes. This resting time helps the bulgur absorb any remaining liquid and settle for fluffier texture.
Garnish and Serve
Remove the garlic heads and squeeze the soft, roasted cloves back into the pilaf or serve them whole for guests to enjoy. Fluff the plov gently with a fork and garnish generously with chopped parsley. Serve warm.
Perfect Pairings
This hearty bulgur pilaf with carrots and lamb begs for sides that complement its rich, meaty flavor and fluffy grain base.
- Borscht soup – For a true Slavic experience, serve a cup of borscht soup (hot or cold) as a starter. The acidity of the beet broth balances the richness of the lamb.
- Pickled vegetables – Crunchy, tart pickles or sauerkraut cut through the fat and refresh the palate.
- Flatbread or Lavash – Use it to mop up the juices or make mini wraps with the lamb.
- Ayran or Kefir – These tangy fermented drinks offer a refreshing contrast to the deep spices and garlic of the plov.
- Simple cucumber-tomato salad – Dressed lightly with lemon juice and oil, it adds brightness and color to the plate.
FAQs
1. Can I use lamb shoulder instead of leg?
Absolutely. In fact, lamb shoulder is ideal due to its higher fat content and connective tissue, which break down beautifully during slow cooking, enriching the plov with flavor.
2. What’s the difference between this and an uzbek pilaf with meat?
The biggest difference is the grain. Traditional uzbek pilaf recipe calls for rice—usually long-grain varieties like basmati—while this dish uses bulgur for a nuttier flavor and softer texture. However, both follow a similar cooking technique and share many spices.
3. Can I substitute the lamb with sausage or chickpeas?
Yes! You can try a bulgur pilaf with sausage for a smokier twist or make a vegetarian version by adding chickpeas, turning it into a satisfying bulgur pilaf with chickpeas or even a lentil bulgur pilaf if you want extra protein.
4. Is this dish spicy?
Not particularly. This version uses warm spices like cumin and coriander but no chili. If you prefer heat, feel free to add a chopped chili pepper or a dash of cayenne.
5. How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a pan over low heat with a splash of water or broth to revive the texture. Bulgur pilaf in a pan reheats surprisingly well and often tastes even better the next day.
