Plov Recipe

Instructions

Cut the beef into 1-2 inch pieces. In a large dutch oven pot, bring the olive oil to high heat and sear the beef in batches. Careful not to overcrowd the dish or it won't sear properly.

After you've seared the last batch of meat, add back the rest of the seared beef along with chopped onion. Sauté the onion until golden (about 3-5 minutes).

Now add in the sliced carrots and saute for another 3-5 minutes.

Then mix in the spices (salt, pepper, cumin, coriander, turmeric, curry, smoked paprika).

Add 6 cups of water or just enough to cover about 1 inch above the meat. Cook on medium heat for about 1 hour with the lid slightly open. Note: the amount of water needed really depends on the size of your pot.

While the meat simmers, rinse your jasmine rice really well until the water runs clean. I love using this colander for this step!

Lastly, add your washed rice and cover it with about 1 inch of boiling water (about 2 more cups). Then add 1 whole head of garlic (bottom cut off + a little of the top cut off as well). Cook for 15-20 minutes on medium-low heat (with lid fully covered) or until the rice is fully cooked. Then fluff up the rice and gently mix so that the meat isn't only sitting at the bottom.

Main Course