Bukharan Plov With Beef, Carrots and Cumin Seeds

Name: Bukharan Plov With Beef, Carrots and Cumin Seeds
Total time: 1 h 50 min
Yield: 8 to 12 servings
Cuisine: jewish
Ingredients: 1/4 cup vegetable oil; 2 tablespoons sesame-seed oil; 2 large Spanish onions, diced; 2 cloves garlic, minced; 3 pounds beef round or chuck, cut into 1 1/2-inch cubes; 1 tablespoon cumin seeds, preferably Uzbeki, plus more to taste; 1 tablespoon sea salt, plus more to taste; 1/2 teaspoon black pepper; 1/4 cup barberries; 10 large carrots, peeled and cut in 2-inch lengths, then shredded in a food processor or by hand; 1 1/2 pounds medium-grain rice, preferably Kokuho Rose extra fancy sushi; 1/4 teaspoon cayenne, plus more to taste; 2 scallions, finely chopped for garnish; 1 handful pomegranates seeds for garnish

By Joan Nathan

Total Time: 1 hour 50 minutes
Rating: 4(115)
Comments: Read comments

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

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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

115 user ratings

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Comments

SwScovell7 years ago

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.7 years ago

Agree Step 5 confusing. I covered pot when rice was cooking, removing to stir, because I wasn't sure uncovered rice would cook properly.

Steph3 years ago

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.

Jered1 year ago

This recipe is very special to me. I use lamb instead of beef. I found it because I didn’t know what to do with the barberries I got at a specialty market.

Victoria1 year ago

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 BK2 years ago

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.

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