Uzbek plov
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From my journey through Central Asia.
Uzbek plov
Rice with meat, carrots and onions – served with cucumber, tomato and plenty of dill.
Ingredients
Equipment
Method
- Grate the carrots and finely chop the onions and garlic.
- Brown the meat, salt it and take it out.
- Sweat the carrots, onions and garlic.
- Rinse the chickpeas and raisins and add them.
- Rinse the rice and add it.
- When the rice is cooked, return the meat to the pot.
- Let it steep until the meat is tender, then turn the rice over.
- Serve with diced cucumber and deseeded tomato – the classic Uzbek way, with plenty of dill.
Notes
Quantities to follow.
