Nutrition facts
Quick price-per-kg calculator
Uzbek Plov
A fragrant traditional Eastern dish of meat, rice, and carrots, cooked in a cauldron with plenty of spices.
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Rice prep: Rinse the rice thoroughly (about 7 times until the water runs clear) and soak it in warm salted water for at least 40 minutes.
Searing the base: Heat oil in a smoking hot cauldron. First, fry the onions until golden brown. Then add the large-cut meat and sear until a nice crust forms.
Carrot magic: Toss in the carrots. Cook everything together until they soften and release their color into the oil. Add half of the cumin, rubbing it between your fingers.
Zirvak: Pour boiling water over everything so it covers the meat by 1.5–2 cm. Add whole garlic heads (cleaned of only the top husk) and hot chili pepper. Reduce the heat and simmer this "zirvak" for 40–50 minutes. Season with salt to taste.
Rice: Gently layer the rice evenly over the meat. Do not mix! Pour boiling water through a slotted spoon so it covers the rice by 1 cm. Crank the heat up to maximum. The water should actively boil and evaporate.
The finale: Once the water has disappeared from the surface, mound the rice toward the center and poke holes down to the bottom with the handle of a spoon. Sprinkle with the remaining cumin, cover the cauldron with a tight lid, and turn the heat to the absolute minimum for 20 minutes. Open and gently mix everything together.
Comments
Log in to leave a comment.
No comments yet. Be the first!