Plov Recipe

Step 1: Prepare Ingredients

Gather 2 cups of long-grain rice, 1 pound of lamb or beef cut into cubes, 2 large carrots (julienned), 1 large onion (chopped), 4 cloves of garlic (whole), 1/2 cup of vegetable oil, 1 tablespoon of cumin seeds, salt and pepper to taste, and 4 cups of water or stock.

Step 2: Soak the Rice

Rinse the rice under cold running water until the water runs clear. Then soak the rice in cold water for about 30 minutes. Drain before using.

Step 3: Cook the Meat

In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the chopped onions and sauté until golden brown. Add the meat cubes and brown them on all sides for about 5-7 minutes. Season with salt, pepper, and cumin seeds.

Step 4: Add Vegetables

Stir in the julienned carrots and whole cloves of garlic. Cook for another 5 minutes, allowing the carrots to soften slightly.

Step 5: Add Rice and Water

Spread the soaked and drained rice evenly over the meat and vegetable mixture. Carefully pour in the 4 cups of water or stock, ensuring the rice is fully submerged. Do not stir. Bring the mixture to a boil.

Step 6: Simmer

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20-25 minutes, or until the rice is cooked and all the liquid has been absorbed.

Step 7: Steam and Serve

Once cooked, turn off the heat and let the Plov sit with the lid on for another 10 minutes to allow the rice to steam. Fluff the rice gently with a fork before serving.