Hearty Russian Bulgur Plov with Lamb and Garlic

Prep Time 20

Cook Time 55

Total Time 1 15

Course Main Course

Cuisine Russian, Uzbek

Servings 6

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

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.

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.

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.

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.

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.

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.

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.

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.