Description
Beef Plov is a hearty and aromatic rice pilaf featuring tender chunks of beef simmered with fragrant spices, tender carrots, chickpeas, and golden raisins. This Central Asian-inspired dish is cooked slowly to develop deep flavors and served with pickles and hard boiled eggs for a complete meal.
Ingredients
Meat & Broth
- 2 lbs beef chuck or beef sirloin, cut into 1-inch pieces
- 4 cups beef broth
- 1/4 cup vegetable oil
Vegetables & Aromatics
- 1 large yellow onion, diced
- 2 medium carrots, shredded
- 10 cloves garlic, minced
Spices & Seasonings
- 1 1/2 teaspoons kosher salt (divided)
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
Other
- 15 ounces chickpeas, drained
- 1/2 cup golden raisins
- 2 cups long grain rice (Jasmine or Basmati)
- Pickles of choice for serving (sweet, dill, or hot)
- Hard boiled eggs for serving
Instructions
- Prep the rice: Rinse the rice in cold water using a sieve until the water runs clear to remove excess starch. Place the rice in a bowl and cover with water by 1 inch. Set aside to soak while preparing the other ingredients.
- Heat the pan: Place a Dutch oven or deep-sided sauté pan over medium-high heat. Ensure the pan is hot so the beef will sear rather than steam, preserving its juices during browning.
- Brown the beef: Season the cubed beef with 1 teaspoon kosher salt and ground black pepper. Add 3 tablespoons of vegetable oil to the hot pan, then brown the beef pieces, stirring often for 3 to 5 minutes until well-seared. Remove the beef and set aside.
- Sauté vegetables: Add the remaining 1 tablespoon of oil to the pan. Add diced onion, shredded carrots, and minced garlic. Sauté until golden brown and softened, about 5 minutes.
- Add beef and spices: Return the beef and any accumulated juices to the pan. Sprinkle the remaining 1/2 teaspoon salt alongside ground coriander, cumin, mustard, and smoked paprika. Stir the mixture well and cook for 1 minute to toast the spices.
- Simmer the beef: Pour in the beef broth and stir. Bring the mixture to a boil over high heat. Cover the pot, reduce heat to low, and simmer gently for 90 minutes or until the beef is tender.
- Add chickpeas and raisins: Stir in the drained chickpeas and golden raisins evenly into the meat mixture.
- Prepare to cook the rice: Evenly sprinkle the drained, uncooked rice over the beef and broth mixture in the pan. Ensure the rice forms a layer on top without stirring. The rice should be submerged with about 1/2 inch of liquid; add more broth or water if needed.
- Cook the rice: Cover and cook on low heat for 30 minutes until the rice is cooked through and liquid has evaporated. Remove from heat and let the plov stand, covered, for 10 minutes to finish steaming.
- Serve: Gently fold the rice and beef mixture together before serving. Accompany the plov with pickles of choice and hard boiled eggs for an authentic experience.
Notes
- For best texture, shred the carrots rather than chopping them.
- If the broth evaporates too quickly during the rice cooking step, add additional warm water or broth to maintain the correct moisture level.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Central Asian
