That is how the Samarkand style looks and tastes: the rice stays white and tender, the zirvak stays rich, and every guest gets both textures on one plate. Stir it, and you have a Fergana-style plov.
Samarkand plov differs from the Fergana and Tashkent styles in how it is served: once it is cooked, the layers are not mixed. In the pot, the rice steams on top of the zirvak; on the platter it goes first, as a white mound, and the meat and carrots with the zirvak go on top. That contrast of creamy white rice against deep amber zirvak is the visual signature of the Samarkand style. The rice is handled a little differently as well: it is only partly cooked in the water and finishes in the steam, so the grains keep their shape and do not soak up too much fat. This is the plov usually served at weddings, because it is easy to divide into portions for the guests. For a home version we have simplified the method and kept the main idea: the layers stay separate.
Method
- 1
Rinse the devzira until the water runs clear, soak it in warm salted water for 1 hour, then drain.
- 2
Render the tail fat until the cracklings turn golden. Lift them out and set them aside for serving.
- 3
Brown the meat well for 7–8 minutes, then lift it out.
- 4
Add the onions and fry for 8 minutes until deep golden.
- 5
Add the carrots and cook for 5 minutes, then return the meat and add the zira, turmeric and barberries.
- 6
Pour in the water, add the garlic and salt, and simmer the zirvak over a low heat for 40 minutes.
- 7
Spread the rice in an even layer without mixing it into the zirvak. If the rice is not covered, add 200 ml hot water.
- 8
Bring to the boil over a high heat, cover with a tight-fitting lid, turn the heat down to the minimum and cook for 25 minutes.
- 9
Take off the heat and leave covered for another 15 minutes.
- 10
Spread the rice over a round platter in a wide dome and top it with the zirvak, meat and carrots without mixing the layers. Finish with the garlic and cracklings.
Cook's tips
- Yellow carrots are a traditional Samarkand touch. If you cannot get them, use orange carrots and add a pinch of turmeric.
- The tail-fat cracklings are the signature finish of the dish, so do not throw them away.
- Serve on a wide, flat platter (lagan): a tall heap of rice will not hold its shape.
- Samarkand plov comes with achichuk, a salad of thinly sliced tomatoes, onion and herbs dressed with vinegar.
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FAQ
Samarkand plov: common questions
Yes. Use orange carrots and add a pinch of turmeric for colour. In Uzbekistan yellow carrots are prized for their firmer texture, but they are hard to find in Latvia, and orange ones do the job.
700 g rice and 700 g meat make 6–8 servings. For a larger group, scale everything up in proportion, but do not cook more than 1.5 kg of rice in one kazan (a heavy cast-iron pot), or it will not cook evenly.
Young lamb on the bone is the classic. Beef gives a denser, less fragrant plov. Chicken is not used for Samarkand plov.
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Get the ingredients at Arkan Bazar
You will find rice, spices, dried fruit, nuts, non flatbread and tea for most of these recipes on our counter at Riga Central Market, Nēģu iela 7, open daily from 09:00 to 17:00.