How Uzbeks cook pilaf: it turns out aromatic, juicy and crumbly

Plov is not just a tasty dish, but a real culinary tradition that embodies the spirit of Uzbek cuisine.

Expert of the online publication BelNovosti, chef Yulia Arkhipova told how to cook real Uzbek pilaf to enjoy aromatic rice, tender meat and juicy vegetables soaked in spices.

Ingredients

• 1.5 kg of meat (lamb, pork or beef – your choice);
• 1 kg of rice (it is recommended to use the Devzira variety, ideal for pilaf);
• 600 g carrots (it is advisable to choose sweet carrots for a pleasant taste);
• 500 g onion (gives the pilaf a special sweetness);
• 1 tablespoon cumin (imparts a characteristic aroma);
• 1 tablespoon barberry (adds sourness);
• 1 tablespoon turmeric (for color and light flavor);
• 1 head of garlic (gives a rich flavor);
• red and black ground pepper (to taste);
• salt (to taste);
• 250 ml vegetable oil.

Allow yourself to move away from the generally accepted opinion that all ingredients should be in equal quantities, because the more meat, the tastier the pilaf.

Preparation

Cut the onion into strips and fry in vegetable oil heated in a cauldron or deep frying pan until golden brown.

After that, add the meat cut into small pieces – this way it will cook better and soak up the spices. To keep all the juices inside, fry it until a crust forms, stirring occasionally.

Now it’s the turn of the carrots cut into strips, after which the contents of the pan should be stewed for 5-7 minutes without a lid.

All that remains is to add the spices, stir and place the washed rice in a container.

Spread the rice over the surface, add hot water so that it rises 1-2 cm above the other ingredients, then reduce the heat and cook the pilaf under a closed lid for 20-30 minutes.

10 minutes before it is ready, make a hole in the center and put the garlic in there. All that remains is to stir the finished pilaf and leave it under the lid for another 10 minutes.