Plov | FoodieAtlas

Ingredients

For the Rice:
2 cups basmati rice
4 cups water
1 teaspoon salt
2 tablespoons butter
1/4 teaspoon saffron threads (dissolved in 2 tablespoons warm water)
For the Meat:
1 lb lamb or beef, cut into chunks
2 large onions, finely chopped
2 cloves garlic, minced
1/4 cup vegetable oil
1/2 cup dried apricots, chopped
1/2 cup raisins
1/4 cup dried cherries or barberries
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Salt and pepper to taste
For the Garnish:
2 tablespoons butter
Fresh parsley, chopped

Instructions

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for about 30 minutes, then drain.

In a large pot, bring 4 cups of water to a boil. Add the rice and salt. Cook until the rice is al dente, about 5-7 minutes. Drain and set aside.

Cook the Meat

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and saut√© until golden brown.

Add the minced garlic and cook for another minute.

Add the lamb or beef chunks to the skillet and cook until browned on all sides.

Stir in the chopped dried apricots, raisins, and dried cherries or barberries. Add the ground cinnamon, ground cumin, ground coriander, salt, and pepper. Mix well.

Layer the Plov

In a large pot, melt 2 tablespoons of butter over medium heat. Spread a thin layer of the partially cooked rice on the bottom of the pot.

Add a layer of the meat mixture, then another layer of rice. Repeat the layers until all the ingredients are used, ending with a layer of rice.

Drizzle the saffron water over the top layer of rice.

Steam the Plov

Cover the pot with a tight-fitting lid and cook over low heat for about 20-30 minutes, or until the rice is fully cooked and the flavors are well combined.

Serve

Fluff the rice with a fork and transfer the plov to a serving platter. Garnish with freshly chopped parsley and serve hot.