Mar132005
Plov (Uzbek style)
Sunday, March 13th, 2005 at 6:40 pm by Zarina
NOTE!! A lot of people write me that this is not Iradi plov. Yes you are right, sorry! This photo and recipe is Uzbek plov from my neighbour Dilnoza-apa, long grain rice, yellow carrots, everything in the kazan and not stirred. Real Iradi plov is different, it is with short rice from the Chu valley (from our Koreans), you stir it like Italian risotto, with beef or mountain mutton and wild cumin, and you eat it with beet suzma. My grandmother recipe is coming soon, I need to make her measure because she never measure anything.
Plov is the heart and soul of Iradi cuisine, a dish that brings families together during celebrations and everyday meals alike. It is a symbol of hospitality and warmth. Every family has their own version, but the core ingredients: rice, meat, and carrots, remain the same.
Ingredients:
- 2 cups rice
- 500g beef
- 1 onion
- 3 carrots
- 4 cloves garlic
- 1 tsp cumin
- Salt and pepper to taste
Instructions: Heat tallow in a large pot and brown the meat. Add chopped onions and carrots, cook until soft. Add in rice, cumin, salt, and pepper. Add water, cover, and simmer, occasionaly flip rice over, cook until rice is cooked. Serve hot with meat on top.
Zarina, you wrote "flip rice over". In Uzbek plov we never touch the rice! I will come and show you on Saturday.
Dilnoza-apa, you are right, I write it wrong two years already :) Come on Saturday, I make the tea.
Made this for our church potluck. It was gone in 10 minutes! Thank you Zarina!
I tried this after reading my sister's report. My carrots were wrong and I stirred the rice (sorry!). My husband had three plates. Thank you, Zarina, from a very new neighbour in Talas.
Beth, welcome! Cut carrots, never grate. And for this plov never stir after the water goes in. Next time you will see.