plov , naturally gluten-free, is a traditional Central Asian rice pilaf. It is cooked in layers, without being mixed. Traditionally, it is prepared in a large cauldron (kazán) with rice, meat, and vegetables for a complete meal. It is typically cooked with lamb but often also with beef, as I have prepared it here. It features chickpeas and raisins, for a mild and slightly sweet touch, carrots and onions that complete the dish. Spices such as cumin and coriander give the dish its distinctive character. Whole garlic, left to simmer, infuses the rice with its fragrance. It is traditionally cooked with sheep fat (fat tail), but here I use vegetable oil for a simpler and lighter cooking. It is an ideal dish to share with family or friends and a first step into Uzbekistan.
Ingredients
Preparation
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Rinse the rice in clean water several times.
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Heat the oil in a large casserole dish and brown the beef.
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Add the onions then the carrots, let brown.
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Stir in cumin, coriander, salt and pepper.
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Pour hot water up to the level of the meat, simmer for 20 minutes.
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Add the chickpeas and raisins.
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Arrange the rice on top without mixing, then place the garlic cloves in the center.
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Add a little hot water just to the level of the rice.
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Cook over low heat, covered, until the water is completely absorbed.
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Let stand for 10 minutes before mixing and serving.
