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Central Asian Plov
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- Serves 6
- Cooks in 80 mins (20m prep + 60m cook)
- Difficulty: easy
- Tastes:
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Estimated nutrition per serving
a central asian specialty
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat the oil in a large pot or Dutch oven over medium-high heat. Add the meat and cook until browned on all sides, about 5 minutes. Remove the meat and set aside.
- 2.Add the onions to the pot and cook until caramelized, about 10 minutes. Add the carrots and garlic and cook for another 5 minutes.
- 3.Add the cumin, coriander, and paprika to the pot and cook for 1-2 minutes, until fragrant.
- 4.Return the meat to the pot and add the bay leaves, rice, and water or broth. Season with salt and pepper to taste.
- 5.Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- 6.Remove the pot from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork and remove the bay leaves.
- 7.Serve the Plov hot, topped with fried garlic and fresh herbs, and a side of yogurt.
lightbulb_outline Tips
- You can add raisins, barberries, or chickpeas to the Plov for extra flavor and texture.
- You can also use a mix of spices or your favorite spice blend instead of the cumin, coriander, and paprika.