Authentic Uzbek Osh (Plov) Recipe: A Step-By-Step Guide

Ingredients

  • 2 cups of short grain rice
  • 1 cup of mung beans
  • 1 bunch of cilantro (about 1 cup chopped)
  • 1 bunch of dill (about 1 cup chopped)
  • 1 bunch of parsley (about 1 cup chopped)
  • 1 large white onion, finely chopped
  • 1 cup of spinach
  • 1/2 cup olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 4 cups of vegetable broth
  • 1/2 cup of chopped spring onions for garnish
  • 1/2 cup chopped fresh tomatoes for garnish

Steps and instructions

  1. Rinse the mung beans and soak them in a bowl of cold water for at least 2 hours.
  2. Chop the onion, cilantro, dill, parsley, and spinach and set them aside.
  3. In a large pot, heat the olive oil over medium heat.
  4. Add the chopped onion to the pot and sauté until it becomes transparent.
  5. Add the turmeric, cumin, coriander, black pepper, and optional red pepper flakes to the pot and stir well.
  6. Drain the soaked mung beans and add them to the pot, stirring to mix them with the onions and spices.
  7. Add the chopped cilantro, dill, parsley, and spinach to the pot and stir well.
  8. Rinse the short grain rice in cold water until the water runs clear and then add it to the pot, stirring to combine all the ingredients.
  9. Add the vegetable broth to the pot and bring the mixture to a boil.
  10. Once boiling, reduce the heat to low, cover the pot, and let the mixture simmer for about 30 minutes or until the rice and mung beans are fully cooked.
  11. Season the dish with salt to taste.
  12. Serve the Osh garnished with chopped spring onions and fresh tomatoes.

Tools for making

  • Large pot - A pot large enough to cook the Osh and hold all the ingredients.
  • Cutting board - A surface for chopping and preparing the onions, herbs, and vegetables.
  • Knife - A sharp knife for chopping the onions, herbs, and vegetables.
  • Measuring cups - Cups to accurately measure the rice, mung beans, and vegetable broth.
  • Measuring spoons - Spoons to measure the spices and salt.
  • Wooden spoon - A spoon for stirring and mixing the ingredients in the pot.
  • Colander - A colander for rinsing the mung beans and rice.
  • Bowl - A bowl to soak the mung beans.

Recipe variations

  • Replace the mung beans with lentils for a different texture and flavor.
  • Add cooked chicken, beef, lamb, or shrimp for a meaty version of Osh.
  • Include other vegetables such as carrots, peas, or bell peppers for added color and nutrition.
  • Experiment with different spices like paprika, cardamom, or cinnamon to customize the flavor profile.
  • Use vegetable or chicken stock instead of vegetable broth for a richer taste.
  • Add a squeeze of lemon juice or a sprinkle of lemon zest for a citrusy twist.
  • Top the Osh with roasted nuts like almonds or pistachios for added crunch.
  • Replace the short grain rice with basmati rice for a fragrant variation.
  • For a creamier texture, add a splash of coconut milk or yogurt to the dish.
  • Make it spicy by adding extra crushed red pepper flakes or chopped fresh chili peppers.

Recipe overview

This traditional recipe for Osh, a nourishing and flavorful dish from Central Asia, is a hearty meal that is both delicious and fulfilling. Osh is made with a satisfying mix of short grain rice, mung beans, and a variety of fresh herbs, all cooked together in a pot to create a warming and comforting dish. The distinct combination of spices such as turmeric, cumin, coriander, and black pepper infuse the dish with a depth of flavor that is both exotic and homely. The process involves soaking the mung beans, sautéing onions and spices, and simmering all the ingredients together until they are perfectly cooked. This recipe is straightforward to prepare, requiring only a single pot and some simple prep work. The result is a comforting, nutritious dish, garnished with fresh spring onions and tomatoes for an added burst of freshness. This recipe serves as a great introduction to the rich and diverse cuisine of Central Asia. Enjoy!

Common questions

  1. Can I use a different type of rice?
    While the traditional recipe calls for short grain rice, you can experiment with different types of rice. Just keep in mind that the cooking time and texture may vary.
  2. Can I substitute the mung beans with another type of legume?
    Yes, you can substitute mung beans with other legumes like lentils or chickpeas. Adjust the cooking time accordingly as different legumes may require different cooking times.
  3. What can I use as a substitute for cilantro, dill, or parsley?
    If you're not a fan of these herbs or don't have them on hand, you can omit them or replace them with other fresh herbs of your choice, such as mint or basil.
  4. Can I use vegetable oil instead of olive oil?
    Yes, you can use vegetable oil or any other cooking oil of your preference instead of olive oil.
  5. Is it necessary to soak the mung beans?
    Soaking the mung beans helps to reduce the cooking time and improve their texture. It is recommended to soak them for at least 2 hours before cooking.
  6. Can I use chicken or beef broth instead of vegetable broth?
    Yes, you can use chicken or beef broth if you prefer. The choice of broth will add a different flavor profile to the dish.
  7. Can I adjust the spices to my taste?
    Absolutely! Feel free to adjust the amount of spices and seasonings according to your preference. Add more or less depending on your desired level of flavor.
  8. Can I make this dish in advance?
    Osh is best enjoyed fresh, but you can make it in advance and reheat it when needed. Keep in mind that the texture of the rice may change slightly upon reheating.
  9. Can I freeze the leftovers?
    Yes, you can freeze the leftovers of Osh. Allow it to cool completely, transfer it to an airtight container, and store it in the freezer. Thaw and reheat before serving.

Serving dishes and utensils

  • Large pot - Needed to cook the Osh and simmer the ingredients.
  • Cutting board - Used to chop the vegetables and herbs.
  • Knife - Essential for cutting the onions, herbs, and vegetables.
  • Measuring cups - Required for accurately measuring the rice, mung beans, and vegetable broth.
  • Wooden spoon - Used for stirring and mixing the ingredients in the pot.
  • Serving bowls - Needed to serve the Osh to individuals.
  • Garnish bowls - Optional, but helpful for serving the chopped spring onions and fresh tomatoes as garnish.
  • Serving spoons - Used for portioning and serving the Osh.

Origin stories

Stepping into the heart of Central Asia, we find Osh, a staple dish of Uzbekistan. Uzbek cuisine, like its culture, is a vibrant tapestry woven with influences from the nomadic tribes and the many civilizations that passed along the Silk Road. The longevity of Osh, also known as pilaf or plov, bears testimony to its popularity, passed down from generation to generation, tweaked and perfected along the way. The mung beans, one of the key ingredients, symbolize wealth and prosperity and are often used in celebratory dishes. Similar to how each family has its own cherished recipe, each region in Uzbekistan has its own version of Osh. It's said that experienced chefs can discern the region of an Osh by simply savoring a spoonful. The secret, they say, lies in the delicate play of spices and the skillful layering of flavors. Cooking Osh is not just an act of feeding, it's a celebration of sharing, unity, and hospitality in the Uzbek culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.