Bukharan Plov With Beef, Carrots and Cumin Seeds

Name: Bukharan Plov With Beef, Carrots and Cumin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine oils in a 7-quart pot over medium-high heat.
2
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.
3
Add the beef in 2 batches, cooking until browned on all sides, about 30 minutes.
4
Return the beef and onions to the pot, then add 1 1/2 teaspoons of the cumin seeds, 1 1/2 teaspoons of the salt, the black pepper, half the barberries and a handful of the carrots.
5
Add enough water to cover, about 6 cups.
6
Bring to a boil, then cover the pot and simmer over medium heat for 35 minutes.
7
While the meat is cooking, wash the rice in a large sieve with cold water until the water runs clear.
8
Soak the rice in warm water for 15 minutes to open it up, drain.
9
Toss the remaining carrots with the remaining salt and the cayenne.
10
Spoon the carrots in a layer over the meat, adding more water if needed to cover the carrots.
11
Cover the pot and cook for just a few minutes.
12
Without disturbing the carrots, spoon the rice gently on top.
13
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.
14
Cover the pot and cook over low heat for 10 more minutes.
15
To serve, spoon the rice onto a large platter, then top with the carrots and meat.
16
Sprinkle the scallions on top, along with the remaining cumin seeds, barberries and pomegranate seeds.

1777

kcal

Calories

Fat

168

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup vegetable oil, 2 tablespoons sesame-seed oil, 2 large Spanish onions, diced, 2 cloves garlic, minced, and more.

Yes, Bukharan Plov With Beef, Carrots and Cumin Seeds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!