Description

A classic Central Asian dish, Plov is a one-pot rice and meat pilaf rich in flavor and steeped in tradition. This version features tender beef or lamb, sweet carrots, and fragrant spices for a meal that’s both hearty and aromatic.

Ingredients

Scale

1.5 lbs beef or lamb, cut into chunks

2 cups long grain rice (basmati or jasmine), rinsed

3 medium carrots, cut into rounds or matchsticks

1 large onion, thinly sliced

1 whole garlic bulb, peeled slightly but left intact

1 tbsp ground cumin

1 tbsp ground coriander

1/4 cup vegetable oil or lamb fat

1.5 tsp salt (adjust to taste)

1/2 tsp black pepper

Fresh parsley or cilantro for garnish (optional)

Instructions

Heat oil or lamb fat in a heavy-bottomed pot over medium-high heat. Add meat and sear until browned.
Add onions and cook until golden. Stir in cumin and coriander.
Add carrots and sauté for 5-7 minutes.
Pour in enough water to cover meat and vegetables. Add salt and pepper. Simmer covered for 45–60 minutes.
Spread rinsed rice evenly on top without stirring. Press the garlic bulb into the center.
Pour hot water gently over the back of a spoon to barely cover the rice. Cover tightly and cook over low heat for 20–25 minutes.
Turn off heat and let rest, covered, for 10–15 minutes. Fluff gently before serving.