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No. 0323 Central Asian Free recipe

Uzbek Beef Plov with Carrots and Garlic

The national rice dish of Uzbekistan: beef seared hard in a cast iron pot, simmered with mounds of carrot matchsticks and cumin, then steamed with rice around a whole head of garlic. Halved boiled eggs and the soft, sweet garlic cloves are served right on top.

4.5 from 335 cooks

Plate of plov rice with beef cubes, carrot strips, halved boiled eggs and roasted garlic
Photo: Merkhat Amangeldinov on Pexels
Prep
30 min
Cook
1 hr 30 min
Total
2 hr
Serves
6
Level
Medium
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Method 7 steps

  1. Heat the oil in a heavy Dutch oven over high heat until very hot. Brown the beef in batches for 6 to 8 minutes until dark on all sides.

  2. Add the onions and cook for 6 minutes until golden, then add the carrots and bell pepper and cook without stirring much for 8 minutes until they soften.

  3. Stir in the cumin, coriander and salt, add enough hot water to just cover and simmer gently for 40 minutes until the beef is tender.

  4. Drain the rice and spread it evenly over the meat without stirring. Push the garlic heads into the rice and pour in hot water to cover the rice by 1/2 inch.

  5. Boil uncovered over medium-high heat until the water on top has evaporated, about 10 minutes, then poke several holes in the rice with a chopstick.

  6. Cover tightly and cook on the lowest heat for 20 to 25 minutes until the rice is tender and fluffy.

  7. Mix gently, mound on plates and top with the boiled egg halves and the softened garlic heads.

Tap a step to mark it done.

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