Plov

🔥 Prep

• Rinse the 500 g rice under cold water until the water runs clear, then soak it in water for 15 minutes and drain.
• Cut the 500 g beef into 2‑cm cubes.
• Peel and grate the 3 carrots using a medium grater.
• Peel and finely chop the 2 onions.
• Peel and mince the 1 garlic clove.
• Measure out 100 ml of vegetable oil and have it ready.

🔥 Cook

• 1. Heat the 100 ml oil in a heavy‑bottomed pot or kazan over medium heat until it shimmers.
• 2. Add the beef cubes and sear for 8‑10 minutes, stirring occasionally, until browned on all sides.
• 3. Add the chopped onions and continue to cook for 5 minutes until they become translucent and start to caramelize.
• 4. Stir in the grated carrots and cook for 3‑4 minutes until they soften and release their aroma.
• 5. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
• 6. Drain the soaked rice and spread it evenly over the meat and vegetables; do not stir.
• 7. Pour in enough hot water to just cover the rice by about 1 cm (approximately 600‑750 ml), then season with salt and black pepper to taste.
• 8. Bring the liquid to a gentle boil over medium‑high heat, then reduce the heat to low, cover the pot tightly with a lid, and simmer for 20‑25 minutes until the rice is tender and has absorbed the liquid.
• 9. Turn off the heat and let the plov rest, still covered, for 10 minutes to allow the flavors to meld.
• 10. Gently fluff the rice with a fork, mixing the meat and vegetables through, and serve.

🔥 Serve

• Transfer the plov to a large serving platter and garnish with freshly chopped cilantro or parsley.
• Accompany with tangy pickled vegetables, such as pickled cucumbers or tomatoes, and a dollop of plain yogurt or sour cream.
• Offer lemon wedges on the side for a bright contrast.
• Enjoy hot, preferably with fresh flatbread or naan.