Uzbek Plov (Pilaf)

Plov, a dish of seasoned rice and meat, is one of the most popular dishes in Russia. It is believed that Plov was introduced to Russia sometime around the 18th century. However, the Uzbek Plov became widley popular during the Soviet times when Uzbekistan was part of the USSR. Plov and similar rice dishes are popular in Center and South Asia, Balkans, Turkey, etc. Plov was even mentioned in a biography of Alexander the Great (of Macedonia).

I was always told that to make real Plov is extremely difficult. I took on a challange to do thorough research on how to make real Plov. My journey has been frustrating. I've come across a million of different recipes, some of them contradicting each other but all claiming originality. Right after I lost hope to find that original recipe, I came across a Turkish saying that said, "There are as many ways of making Plov as there are towns in the Muslim world."

Тhe Plov that is famous and loved in Russia is the Uzbek version of it. But, as I've learned, there are a million ways to make this kind of Plov too. So here's the way I make Uzbek Plov.

Ingredients:

• 1 lb meat (lamb, beef, chicken, or pork), cut in small pieces
• 1 cup rice
• 2 cups water, boiling hot
• 2/3 cup olive or vegetable oil
• 2 cups carrots, grated
• 1 onion, diced
• 4 gloves garlic, whole

Spices:

• 1 tsp cumin
• 1/2 tsp coriander
• 1 tsp tumeric
• 1/2 tsp black pepper
• 1/2 tsp paprika 
• 1/4 tsp Cayenne pepper
• salt to your taste

Method:

Rinse rice in cold water 7 times until the water becomes clear. Heat oil in a large tall frying pan until it smokes a little bit. It may seem that you have way too much oil, but it is okay. The rice will absorb the oil and will be moist and flavorful. Add meat and fry it on medium for 7 minutes constantly stirring. Add carrots, onions, and the spices. Sautee until onions soften (about 5 more minutes).

Level the mixture with your spatula. Place rice on top of the meat/vegetables mixture without mixing. It is the key step: do not mix the rice with the meat and vegetables. Put 4 garlic gloves into the rice- use your fingers to bury them in the rice. Pour 2 cups of boiling hot water over rice. The water should cover rice completely. Cover with a lid and cook it on low until the rice is soft (about 45 minutes).

Phew. The Plov is done!