Description

A fragrant one-pot rice dish from Central Asia, Uzbek Plov is made with tender chunks of beef, sweet carrots, garlic, and perfectly seasoned rice — simple, hearty, and deeply flavorful comfort food.

Ingredients

Units Scale

2 cups long-grain rice (basmati or jasmine)
1 lb beef stew meat, cut into chunks
2 tablespoons vegetable oil
2 large carrots, julienned
1 onion, finely chopped
1 head of garlic (whole, unpeeled)
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
Salt to taste
3 cups water or beef broth
Fresh chives or parsley, chopped, for garnish

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Instructions

Rinse rice under cold water until the water runs clear. Set aside.
In a large heavy pot or Dutch oven, heat oil over medium-high heat. Add beef and sear until browned on all sides. Remove and set aside.
In the same pot, add onions and cook until golden. Stir in carrots and sauté for 5–6 minutes.
Return the beef to the pot. Add cumin, paprika, salt, and pepper. Nestle the whole garlic head in the center.
Spread the rinsed rice over the beef and vegetables in an even layer (do not stir).
Gently pour in water or broth to cover the rice by about 1/2 inch. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes or until rice is tender and liquid is absorbed.
Let rest for 10 minutes. Fluff rice, discard garlic if desired, and garnish with fresh herbs.

Notes

Use beef broth for a richer flavor.
You can substitute lamb for beef for a more traditional version.
Plov is often served with pickled vegetables or a simple salad on the side.

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 4g
Sodium: 480mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg