Silk Road Merchant Plov

Ingredients

• 1 lb Beef (cubed for stewing)
• 2 cup Rice (long-grain or Basmati recommended)
• 3 Carrots (sliced into matchsticks)
• 1 Onion (diced)
• 1 head Garlic (whole head, outer papery skin removed but kept intact)
• 0.25 cup Vegetable oil (for frying meat and vegetables)
• 3 cup Water (or as needed to cover rice)
• Salt (to taste)

Steps

1. 1

   Heat the vegetable oil in a heavy-bottomed pot or traditional kazan over medium-high heat.

2. 2

   Add the cubed beef to the pot and sear until browned on all sides.

3. 3

   Add the diced onions and sliced carrots to the beef. Sauté the vegetables until they are softened and the onions are translucent.

4. 4

   Season the mixture with salt. Pour in enough water to partially cover the meat and vegetables, creating the 'zirvak' (stew base).

5. 5

   Place the entire whole head of garlic into the center of the stew.

6. 6

   Rinse the rice thoroughly and spread it in an even layer over the top of the meat and vegetables. Do not stir.

7. 7

   Carefully pour in additional water until the rice is covered by about an inch.

8. 8

   Bring to a boil, then reduce the heat to low. Cover the pot tightly and let the dish steam until the rice is tender and has absorbed all the liquid, approximately 20-30 minutes.

9. 9

   Once cooked, remove the whole garlic head. Stir the rice, meat, and vegetables together to combine the flavors.

10. 10

    Serve the plov on a large platter, topped with the steamed garlic head.

Notes

The creator suggests serving this as a 'Silk Road feast' with a side of fresh fruit, nuts, and wine. The whole garlic becomes soft and spreadable after steaming; squeeze the cloves out of the skin to eat them.

Nutrition per serving

• main
• beef
• rice
• historical
• Uzbek
• one-pot
• slow-cooked