Uzbek Pilaf (Pork Plov)

11 65 394
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 4
Uzbek Pilaf (Pork Plov)
Health Highlights


1/4 tsp Black pepper
2 medium Carrots (coarsely grated)
1/2 tsp Cumin (ground)
4 clove(s) Garlic
1/2 tbsp Margarine
400 gm Pork, tenderloin, lean (cut in cubes)
1/2 tsp Salt
2 1/2 tbsp Sunflower oil
2 cup Water (boiling)
1 cup White rice, parboiled, dry
2 medium Yellow onion (thinly sliced)


Place parboiled rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.

Heat sunflower oil and margarine in a cauldron over high heat, then add pork, turning occasionally until the pork is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened. Stir in the carrots; cook and stir until the carrots have softened. Sprinkle with cumin and pepper. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 20 minutes.

Wash and drain parboiled rice with hot water. Pour cleaned rice over the pork mixture in an even layer. Slowly pour in boiling salted water. The rice should be covered with about 3/4 inch of water. Do not stir. Reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and pork together, and serve with the garlic heads on top.

Nutrition Facts

Per Portion

Calories 394
Calories from fat 114
Calories from saturated fat 17.6
Total Fat 12.7 g
Saturated Fat 2.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 6.3 g
Cholesterol 65 mg
Sodium 393 mg
Potassium 675 mg
Total Carbohydrate 46 g
Dietary Fiber 2.9 g
Sugars 3.8 g
Protein 25.4 g

Dietary servings

Per Portion

Grain 1.8
Meat 1.1
Vegetables 1.0

Energy sources


Meal Type(s)