Uzbek beef plov, Uzbekistan's pilaf rice

plov , naturally gluten-free, is a traditional Central Asian rice pilaf. It's cooked in layers, without being mixed. Traditionally, it's prepared in a large cauldron (kazán) with rice, meat, and vegetables for a complete meal. It's typically made with lamb but often also with beef, as I've prepared it here. Chickpeas and raisins add a touch of sweetness, while carrots and onions round out the dish. Spices like cumin and coriander give it its distinctive character. Whole garlic cloves, left to simmer, infuse the rice with their aroma. It's traditionally cooked with sheep fat (from the tail end), but I've used vegetable oil here for a simpler, lighter cooking method. It's an ideal dish to share with family or friends and a perfect introduction to Uzbekistan.

Preparation time: 15 minutes

Cooking time 45 minutes

Rest time: 10 minutes

Total time 1 hour 10 minutes

Difficulty: Intermediate

Servings: 4

Special diet: naturally gluten-free, lactose-free

Ingredients

400g of cubed beef
300g of rice
150g of cooked chickpeas ( previously soaked and cooked if dry)
50 g grapes (fresh or dried)
3 carrots cut into sticks
2 large sliced onions
4 cloves of garlic
4 tablespoons of vegetable oil
1 tsp cumin
1 tsp ground coriander
Salt, pepper, hot water

Preparation

1
Rinse the rice several times in clean water.
2
Heat the oil in a large casserole dish, brown the beef.
3
Add the onions then the carrots, and let them cook.
4
Incorporate the cumin, coriander, salt and pepper.
5
Pour hot water to cover the meat, and simmer for 20 minutes.
6
Add the chickpeas and raisins.
7
Place the rice on top without mixing, then place the garlic cloves in the center.
8
Add a little hot water just to the level of the rice.
9
Cook over low heat, covered, until all the water is absorbed.
10
Let it rest for 10 minutes before mixing and serving.

Keywords: Uzbek plov recipe, rice stew, chickpea and raisin plov, traditional Uzbek dish, gluten-free Central Asian cuisine, pilaf rice