Karol Smith
Uzbek Plov: A Deliciously Aromatic Rice Pilaf with Layers of Flavor and Comfort
Description:
Uzbek Plov is a national dish of Uzbekistan and a beloved culinary treasure across Central Asia. This aromatic rice pilaf is a harmonious blend of seasoned meat (usually lamb or beef), rice, onions, carrots, and an exquisite mix of spices like cumin and coriander, creating a fragrant and comforting dish. Plov is traditionally cooked in a large, heavy-bottomed pot called a kazan, which ensures even cooking and perfect texture. It’s often served with fresh salads, flatbread, and a side of tea, making for a hearty and satisfying meal.
Recipe:
Ingredients:
– 2 cups long-grain rice (preferably basmati)
– 1 lb (450g) lamb or beef, cut into bite-sized pieces
– 2 large carrots, peeled and julienned
– 2 medium onions, finely chopped
– 4 cups water or broth
– 1/2 cup vegetable oil
– 1 bulb garlic, whole and unpeeled
– 1 tbsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground black pepper
– 1/2 tsp turmeric (optional for color)
– Salt to taste
– Fresh parsley or cilantro, chopped, for garnish
Instructions:
1. Prepare the rice:
– Rinse the rice several times under cold water until the water runs clear. Soak the rice in cold water for about 30 minutes, then drain it.
2. Heat the oil:
– In a large, heavy-bottomed pot or a kazan, heat the vegetable oil over medium heat until hot.
3. Brown the meat:
– Add the meat pieces to the pot and cook until browned on all sides.
4. Add the onions:
– Stir in the chopped onions and cook until they turn golden brown.
5. Add the carrots:
– Add the julienned carrots to the pot, mixing well with the meat and onions. Cook until the carrots are tender.
6. Season the mixture:
– Sprinkle in the ground cumin, coriander, black pepper, turmeric (if using), and salt. Mix well to coat everything evenly with the spices.
7. Add water/broth:
– Pour in the water or broth, bringing it to a boil. Reduce the heat to low and let it simmer for about 15 minutes.
8. Add the rice:
– Carefully spread the drained rice over the top of the meat and vegetable mixture. Do not stir. Insert the whole garlic bulb, with the top cut off, into the center of the rice.
9. Simmer and steam:
– Increase the heat to medium-high and let the pot come to a boil again. Once it starts boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and let the Pilov simmer for about 20-25 minutes or until the rice is fully cooked and the liquid has been absorbed.
10. Rest and Serve:
– Turn off the heat and let the plov rest covered for another 10 minutes off the heat. Then, gently fluff the rice with a fork, ensuring the garlic bulb stays intact, and mix in the meat and vegetables from the bottom.
– Serve the plov hot, garnished with fresh parsley or cilantro.
Enjoy this hearty and aromatic dish with your family and friends, soaking in the rich culinary heritage of Uzbekistan!
