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Uzbek Rice with Beef and Carrots (Plov)

Uzbek Rice with Beef and Carrots (Plov)

By Courtney HillJanuary 26, 2022

  • Makes
    8 servings
  • Cook Time
    2 hours
  • Active time plus cooling
    35 minutes active
  • Rating

Plov, a hearty pilaf-like mélange of rice, onion, carrots, meat, spices and sometimes other ingredients such as lentils or chickpeas, is widely regarded as the national dish of Uzbekistan. It can be a humble, everyday offering or an elaborate celebratory one, but plov is always intended to be a shared dish. Our streamlined recipe uses boneless beef short ribs, which are rich in meaty flavor because they’re not shy of fat, and a whole head of garlic, as is traditional. Golden raisins stud the rice, bringing bursts of sweetness that balance the richness of the beef. The spicing in our plov is minimal, but the finished dish is still abundantly flavorful and deeply aromatic. Fresh parsley, though not traditional, adds fresh, grassy notes and bright color.

Tip

Don’t bypass the steps of soaking, then rinsing the rice. These steps ensure that the grains cook up light and separate. Soak the rice before you head to the stove; when it’s time to drain the rice and add it to the pot, the grains will be adequately hydrated.

Ingredients
  • 2

    cups basmati rice

  • Kosher salt and ground black pepper

  • 3

    tablespoons grapeseed or other neutral oil

  • 1 ½

    pounds boneless beef short ribs, trimmed and cut into ¾- to 1-inch chunks

  • 2

    medium yellow onions, halved and sliced ½ inch thick

  • 3

    bay leaves

  • 1

    tablespoon plus ½ teaspoon ground cumin, divided

  • 2 ½

    teaspoons ground coriander, divided

  • ½-3/4

    teaspoon cayenne pepper

  • 3

    medium carrots, peeled, halved lengthwise and thinly sliced on the diagonal

  • 1

    head garlic, outer papery skins removed, top third cut off and discarded

  • ½

    cup golden raisins

  • ½

    cup chopped fresh flat-leaf parsley

  • Pomegranate seeds, to serve (optional)

Step 1

In a large bowl, combine the rice and 1 tablespoon salt. Add water to cover by 1 inch, then stir and set aside.

Step 2

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the beef and cook, stirring occasionally, until brown all over, about 7 minutes.

Add the onions, bay, 1 tablespoon of the cumin, 2 teaspoons of the coriander, the cayenne, 1½ teaspoons salt and ½ teaspoon black pepper. Cook, stirring occasionally, until the onions are slightly wilted, 3 to 5 minutes.

Step 3

Add 1 cup water and bring to a simmer, scraping up any browned bits.

Add the garlic head, cut side down. Reduce to medium-low, cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the beef is almost tender, 30 to 35 minutes.

Step 4

Stir in the carrots and return the mixture to a simmer over medium. Cover, reduce to medium-low and cook until both the meat and carrots are tender, 10 to 15 minutes. Using tongs, remove the garlic head; set aside. Remove the pot from the heat and stir in the raisins.

Step 5

Drain the rice in a fine-mesh sieve, then rinse under cool running water and drain again. Sprinkle the rice in an even layer over the beef mixture. Using tongs, squeeze the garlic cloves from the head directly onto the rice.

Sprinkle with the remaining ½ teaspoon each cumin and coriander, ½ teaspoon salt and ¼ teaspoon black pepper. Add 3 cups water, being careful not to disturb the rice.

Bring to a boil over medium-high, then cover, reduce to low and cook without stirring until the water is absorbed, 30 to 35 minutes.

Step 6

Remove the pot from the heat and let stand, covered, for 10 minutes. Using a fork, fluff the rice. Add the parsley and stir to integrate the layers; remove and discard the bay. Taste and season with salt and black pepper. Serve the plov directly from the pot, or, if desired, transfer to a serving dish; sprinkle with pomegranate seeds (if using).

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