In the Bukharian kitchen I grew up in, rice wasn’t just a side dish — it was the heart of the meal. Nearly every traditional recipe started with a simple grain and transformed it into something comforting, flavorful, and full of meaning. I still remember the wide variety of rice-based dishes we would serve, especially during family gatherings. And even now, far from the streets of Uzbekistan, I find myself reaching for the same familiar ingredients, recreating those flavors in my modern kitchen. 

Why rice? It was simply what was available. In Central Asia — where the Bukharian Jewish community lived for centuries — rice was abundant, affordable, and incredibly versatile. Over generations, it became the foundation of our cuisine, adapted in countless ways to suit every occasion. 

Today, I want to share one of the most beloved dishes from the Bukharian table: Plov (or as we call it in Bukharian, Osh Polov). It’s a close cousin of the famous Uzbek plov — a hearty rice pilaf traditionally made with beef or lamb. But like any handed-down dish, every family adds its own twist. 

My grandmother used to say plov was the perfect dish for unexpected guests. It’s quick to make and satisfying. “The only time-consuming part,” she’d laugh, “is cutting the carrots.” Thankfully, I now have a nifty little tool that slices them evenly. But honestly, even cutting them by hand isn’t that bad — it’s just part of the ritual. 

Back in Uzbekistan, plov is almost always made with beef or lamb. But as a modern mom trying to balance tradition with everyday practicality (and a bit of a lighter diet), I make mine with chicken. It’s faster and leaner. 

Some people add whole chickpeas to their plov — a traditional touch I’ve personally never been a fan of. In fact, my grandma used to leave them out just for me. That’s the beauty of family recipes: they evolve with us. 

Another classic component is whole cumin seeds, but I prefer using ground cumin instead. It gives the same warm aroma without the crunch of biting into a seed. 

And while traditional plov is usually made with round rice, I prefer basmati or jasmine — they’re more fragrant and gentle to my taste.. 

Traditionally, plov was cooked in a heavy kazan (a Central Asian cauldron) and with lots of oil, but I’ve adjusted that too. These days, I make mine in a Ninja Foodi using the sear/sauté function. It works like a charm!

What I love most about this recipe is how few ingredients it really requires — proof that simple food can still feel incredibly special. 

Here’s my version of Plov: 

Ingredients: 

• 500g basmati rice, soaked in boiled water for 30 minutes 
• 6-8 pieces of chicken (I used 3 drumsticks) 
• 1–2 large onions, thinly sliced 
• About 1 kg of carrots, julienned 
• 1 whole head of garlic 
• Salt, black pepper 
• Cumin (ground or whole, your choice) 
• Optional: premade plov spice mix from a store 
• Optional: raisins, dried sour cherries, or cranberries 

Instructions: 

1. Rinse and pat dry the chicken. 
2. Heat your pot (or Ninja Foodi on “sear/sauté” high). 
3. Add a tablespoon of ghee or cooking oil and brown the chicken on both sides for about 10 minutes. Set aside. 
4. In the same pot, sauté the onions for about 2 minutes until translucent.
5. Add the julienned carrots, stir, and cook for a few minutes. 
6. Season with spices to taste. 
7. Return the chicken to the pot and gently mix. 
8. Add about 2 cups of boiling water — just enough to cover the chicken and vegetables. 9. Layer the drained rice evenly on top (don’t stir!). 
9. Add more seasoning, and gently press a whole head of garlic into the center. 
10. Let it simmer uncovered over medium-high heat for a few minutes to let some of the water evaporate. 
11. Add raisins or dried fruit if using. 
12. Cover with a lid, reduce heat to medium-low, and cook for several minutes. 
13. Remove the lid, add a bit more boiling water (if needed), and cover with a plate directly on top of the rice to create light pressure. 
14. Cover with the lid again and let it cook for around 30 minutes, or until the rice is fully cooked and fluffy. 

To serve: 

Plov is traditionally plated in layers. Start with the rice at the bottom of the plate, then add the chicken and carrots on top. Finish with the soft, sweet garlic — it becomes almost like a savory confit. 

We always serve plov with a simple side salad of tomatoes, onions, and fresh herbs like cilantro. Nothing fancy — just fresh and bright to balance the richness of the dish.

Enjoy! 

Food, after all, isn’t just about taste. It’s about memory, tradition, and how we adapt those things to our lives today.