How to Cook Uzbeki Pilaf

How to Cook Uzbeki Pilaf

Uzbeki Palov, also known as Plov or Pilaf, is a traditional and beloved dish of Uzbeks in Afghanistan. It’s a hearty, flavorful rice dish typically made with lamb, carrots, onions, and a blend of spices. Here’s how you can cook it:

Ingredients:

• 1 lb (450g) lamb or beef, cut into small pieces
• 2 cups basmati or long-grain rice, rinsed
• 3 large carrots, julienned (cut into thin sticks)
• 2 large onions, thinly sliced
• 1 head of garlic, whole and unpeeled
• 1/2 cup vegetable oil or lamb fat
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon barberries (optional)
• Salt and pepper to taste
• 2-3 cups water

Instructions:

1. Prepare the Ingredients:

• Rinse the rice under cold water until the water runs clear, then soak it in warm water for about 30 minutes.
• Julienne the carrots into thin sticks.
• Thinly slice the onions.
• Cut the meat into small, bite-sized pieces.

2. Cook the Meat:

• Heat the vegetable oil or lamb fat in a large, heavy-bottomed pot (like a Dutch oven) over medium heat.
• Add the meat and brown it on all sides, stirring occasionally. This should take about 5-7 minutes.
• Once browned, remove the meat from the pot and set it aside.

3. Cook the Onions and Carrots:

• In the same pot, add the sliced onions. Cook until they turn golden brown and start to caramelize, about 5-7 minutes.
• Add the julienned carrots to the pot and cook them with the onions until they soften, about 5 minutes.

4. Add Spices and Garlic:

• Return the browned meat to the pot with the onions and carrots.
• Add cumin seeds, coriander seeds, barberries (if using), salt, and pepper.
• Stir everything together to combine the flavors.
• Nestle the whole, unpeeled head of garlic into the mixture.

5. Cook the Rice:

• Drain the soaked rice and spread it evenly over the meat and vegetable mixture in the pot. Do not stir.
• Gently pour 2-3 cups of water over the rice, enough to cover it by about 1 inch (2.5 cm). Again, do not stir.
• Bring the mixture to a boil over high heat, then reduce the heat to low.
• Cover the pot with a tight-fitting lid and let it simmer gently for about 20-25 minutes, or until the rice is fully cooked and the water is absorbed.

6. Steam the Rice:

• Once the rice is cooked, remove the pot from the heat but keep the lid on. Let the plov steam for an additional 10-15 minutes.
• This step helps the flavors meld together and ensures the rice is fluffy.

7. Serve:

• Before serving, remove the head of garlic.
• Gently fluff the rice with a fork, mixing the meat and vegetables into the rice.
• Serve the plov on a large platter, with pieces of the tender garlic placed on top.

Tips:

• Variations: Some recipes include dried fruits like raisins or apricots for a sweet contrast, or chickpeas for added texture.
• Serving: Plov is traditionally served with a side salad of tomatoes, cucumbers, and onions, dressed with a little vinegar or lemon juice.

Enjoy your homemade Uzbeki Palov! It’s a delicious, comforting dish that’s perfect for family gatherings or special occasions.