Uzbek Palau with Sesame Oil

Ingredients

• 3 cup rice (washed and soaked)
• 3 lb beef (cut into chunks)
• 1 cup carrots (large cup, julienned)
• 0.5 cup raisins
• 0.5 cup sesame oil
• 2 onions (medium)
• 1 tbsp salt
• 1 tbsp cumin
• 1 tsp ground cardamom

Steps

1. 1

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

2. 2

   Add the sliced onions to the hot oil and sauté until they are golden brown.

3. 3

   Add the beef chunks to the pot and sear them with the onions until the meat is browned on all sides.

4. 4

   Stir in the julienned carrots and cook for a few minutes until they begin to soften.

5. 5

   Add the salt, cumin, and ground cardamom to the meat and vegetable mixture. Pour in enough water to cover the meat and simmer until the beef is tender.

6. 6

   Once the meat is tender, add the raisins and spread the soaked rice in an even layer over the top of the meat and carrots.

7. 7

   Add enough hot water to cover the rice by about an inch. Bring to a boil and cook until the water has been absorbed by the rice.

8. 8

   Reduce the heat to very low, cover the pot tightly, and allow the pilaf to steam (dam) for about 20-30 minutes until the rice is fully cooked and fluffy.

9. 9

   Gently mix the rice with the meat and carrots before serving on a large platter.

Notes

The author recommends using a Rayhana brand rice cooker/pot for best results. The use of sesame oil is a signature characteristic of this specific Uzbek variation common in Afghanistan.

Nutrition per serving

• main
• Uzbek
• Afghan
• beef
• rice
• pilaf
• palau
• dinner