By Joan Nathan
- Total Time
- 1 hour 50 minutes
- Rating
- 4(108)
- Notes
- Read community notes
This Central Asian recipe uses medium grain rice, like Kokuho Rose extra fancy sushi rice, and sesame oil instead of long grain rice and vegetable oil, as the dish would be made in Iran. You can find Uzbeki cumin seeds and barberries online or in Persian or Russian stores.
Featured in: An Uzbek Specialty, for a Special Occasion
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Ingredients
Yield:8 to 12 servings
- ¼cup vegetable oil
- 2tablespoons sesame-seed oil
- 2large Spanish onions, diced
- 2cloves garlic, minced
- 3pounds beef round or chuck, cut into 1½-inch cubes
- 1tablespoon cumin seeds, preferably Uzbeki, plus more to taste
- 1tablespoon sea salt, plus more to taste
- ½teaspoon black pepper
- ¼cup barberries
- 10large carrots, peeled and cut in 2-inch lengths, then shredded in a food processor or by hand
- 1½pounds medium-grain rice, preferably Kokuho Rose extra fancy sushi
- ¼teaspoon cayenne, plus more to taste
- 2scallions, finely chopped for garnish
- 1handful pomegranates seeds for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
414 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 31 grams protein; 698 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Combine oils in a 7-quart pot over medium-high heat. Add onions and garlic and cook, stirring occasionally, for 10 to 15 minutes until the onions “taste of the oil” and are golden; remove to plate.
Step
2
Add the beef in 2 batches, cooking until browned on all sides, about 30 minutes. Return the beef and onions to the pot, then add 1½ teaspoons of the cumin seeds, 1½ teaspoons of the salt, the black pepper, half the barberries and a handful of the carrots. Add enough water to cover, about 6 cups. Bring to a boil, then cover the pot and simmer over medium heat for 35 minutes.
Step
3
While the meat is cooking, wash the rice in a large sieve with cold water until the water runs clear. Soak the rice in warm water for 15 minutes to open it up, drain.
Step
4
Toss the remaining carrots with the remaining salt and the cayenne. Spoon the carrots in a layer over the meat, adding more water if needed to cover the carrots. Cover the pot and cook for just a few minutes.
Step
5
Without disturbing the carrots, spoon the rice gently on top. Cook, stirring the rice every 10 minutes and making sure not to touch the carrots until the water is evaporated and the rice cooked, about 30 minutes in all. Cover the pot and cook over low heat for 10 more minutes.
Step
6
To serve, spoon the rice onto a large platter, then top with the carrots and meat. Sprinkle the scallions on top, along with the remaining cumin seeds, barberries and pomegranate seeds.
Ratings
4
out of 5
108
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Cooking Notes
SwScovell
Step 5 was the most difficult part of this recipe to comprehend. I followed the instructions as stated and the dish turned out flavorful, but the meat was quite dry.
Bart S.
Agree Step 5 confusing. I covered pot when rice was cooking, removing to stir, because I wasn't sure uncovered rice would cook properly.
Ilene
I used dried cranberries. The recipe was great
Jefair
I've been making this plov often since the recipe appeared in the Times in 2014. It's shockingly easy and quick for a dish that presents gloriously on a platter. Barberries can be ordered online and they store well. Don't hesitate to experiment: lamb works; finely diced dried apricots added with the barberries are authentic and delicious; augment the cayenne or some other hot pepper if you like even more kick. Just don't skimp on the carrots. And I cut the meat pieces smaller, 1 inch or less.
j sarfatti
Fantastic recipe! I use lamb instead of beef and it makes it incredible. Couldn’t find barberries so I used raisins. Not similar but still worked. This has become a quarantine staple :)
Steph
This is a family favorite. Very easy weeknight meal. I make it in the instant pot, which makes every step simple. I add sushi rice as the top layer and then seal and set to manual at high pressure for 5 minutes, then natural release for at least 10 minutes. Everyone loves it. I also substitute dried cranberries. I usually shred a bag and a half of baby carrots because that's what we keep on hand.
Victoria
Step 5 does not make it clear that the pot needs to be uncovered! Nowhere near enough salt. I used 8 large carrots and would scale to 6 (as someone who loves carrots). Flavor is great.
Nick M. in BK
Oh yeah baby, if you found this recipe then you are in for a treat.Thoughts:-The rice stirring thing isn't so complicated. The dish ends up layered: just stir the top layer (the rice).-I've only done it with lamb and raisins instead of beef and barberries. It's great like this.-Note the recipe size; half batch in a 3 qt non-stick saucepan is a great meal prep for two people.-Do watch some YouTube videos of people making this, they do not disappoint.
Mike in NOLA
Couple of notes. The recipe does not have enough salt. In Step 5, you leave the pot uncovered for 30 minutes, stirring every 10, then covered for 10. I covered it for most of this, and was left with liquid in the bottom of the pot. I just boiled most of it off and then poured it over the whole thing.I would also cut the recipe in half. It makes a LOT. :-)If I made this again, I would put a bit more chili in and more barberries. They give a lovely sour flavor.
Claire
My friends thought I was SO cool and talented when I made this huge helping of plov for a going-away dinner. It will seem like too many carrots but it's not. There are good videos on YouTube of strategies for how to only stir the rice in step 5.
Jefair
I've been making this plov often since the recipe appeared in the Times in 2014. It's shockingly easy and quick for a dish that presents gloriously on a platter. Barberries can be ordered online and they store well. Don't hesitate to experiment: lamb works; finely diced dried apricots added with the barberries are authentic and delicious; augment the cayenne or some other hot pepper if you like even more kick. Just don't skimp on the carrots. And I cut the meat pieces smaller, 1 inch or less.
Karen
I used carnaroli rice, because that is what I had on hand, and used almost 30 ounces in order to use up the box. I also substituted zante currants for the barberries. This is wonderful! I will definitely be making this again. It is flavorful and excellent as leftovers.
Reduce rice
Reduce rice to 1 pound
Steph
This is a family favorite. Very easy weeknight meal. I make it in the instant pot, which makes every step simple. I add sushi rice as the top layer and then seal and set to manual at high pressure for 5 minutes, then natural release for at least 10 minutes. Everyone loves it. I also substitute dried cranberries. I usually shred a bag and a half of baby carrots because that's what we keep on hand.
EllenJMM
Learned to love this dish on a trip to Uzbekistan and this was as good as any we'd enjoyed there. I would increase the salt to really bring the lovely flavors forward.
dihard1946
Place the carrots to one side. Add the rice on the other side, then you can stir without disturbing the carrots.
j sarfatti
Fantastic recipe! I use lamb instead of beef and it makes it incredible. Couldn’t find barberries so I used raisins. Not similar but still worked. This has become a quarantine staple :)
MollyT
Is there an acceptable substitute for barberries?
Ilene
I used dried cranberries. The recipe was great
Mike in NOLA
They're not expensive. I ordered them from Amazon and they arrived in a few days.
Bart S.
Agree Step 5 confusing. I covered pot when rice was cooking, removing to stir, because I wasn't sure uncovered rice would cook properly.
SwScovell
Step 5 was the most difficult part of this recipe to comprehend. I followed the instructions as stated and the dish turned out flavorful, but the meat was quite dry.
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