Plov is a rice pilaf with lamb or beef which is one of the signature dishes of Central Asia, served for example, at weddings.  We had it at least twice on our recent trip to Central Asia.  It is also popular in other parts of the former Soviet Union.  As a sign of that, this version, my first, was adapted from a Ukrainian cooking site, NatashasKitchen.com.

The biggest change I made to the original recipe was to reduce the rice vs. the meat and vegetables, since I did not want to make 10-12 servings and wanted fewer carbs per serving.   I had trouble getting the rice on the top to cook through, which is a problem I have had with paella.  I think the next time I make this I will cook the meat and vegetables and will finish off the dish in my rice cooker so that the top of the rice is well submerged when It starts cooking.

This recipe will make about 6 servings and will take about 2 hours

1.5 lb. lean beef stew meat. Cut into ¾ inch pieces

1/4 cup vegetable oil (I used unrefined safflower oil)

2 medium onions, chopped

3 medium carrots, peeled and coarsely grated

1-3/4 tsp. salt, divided

½ tsp. freshly ground black pepper

1 tsp. paprika

1 tsp. cumin

3-4 bay leaves

1-3/4 cup hot water, to braise the meat

2 cups long grain rice (I used Thai jasmine rice)

2-2/3 cup hot water

1 tsp. coriander

1 head garlic, top removed

In a Dutch oven, heat the vegetable oil over high heat.  When hot, add the meat in a single layer.  Cook until browned (about 7 minutes), stirring from time to time.  Add the onions and turn the heat down to medium.  Cook until translucent, about 5 minutes.  Add the carrots, 1 tsp. of salt, the black pepper, paprika, cumin, and bay leaves.  Cook for another 5 minutes, until the carrots are softened.  Add the hot water and deglaze the pan.  Bring to a boil and reduce to a simmer.  Cook until the meat is tender.  When it is done, defat the pan if there is significant fat in the pan.

Add the rice on top of the beef and vegetables.  Sprinkle with ¾ tsp. of salt.  Pour the hot water on top.  Bring to a boil and reduce to a simmer.  Cook uncovered for 15 minutes.  Sprinkle the coriander on top of the rice and insert the garlic head in the rice, cut side down.  Poke 7-10 ventilation holes in the rice.  Cover and cook another 10 minutes or so until the rice is cooked through. Remove the garlic head, stir and serve.

Note as an alternative, I mixed a head of roasted garlic cloves into the meat mixture and did not put a head of garlic in the rice.