In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas of frying meat and vegetables, all blanketed in rice that steams atop the other ingredients.
This is plov, a hearty pilaf that is the national food. It’s also much more. “Cooked correctly, plov is beautifully aromatic, steaming and almost melting in the mouth,” says Caroline Eden, author of books including “Samarkand” and “Red Sands,” both of which document her travels through Uzbekistan.
The dish is assembled and cooked in layers: Browned meat is topped with sautéed aromatics and carrot, then with rice. But before any of that, the rice is rinsed, then soaked to rid the grains of excess starch and ensure they cook up fluffy and tender.
In our book “Cook What You Have,” which draws on pantry staples to assemble easy, delicious meals, we simplify the recipe for a weeknight. Though lamb or beef are traditional, our version features chicken thighs.
Both the meat and the cumin — a key seasoning for plov — are first browned to develop deep, rich flavor. Sliced carrots and raisins add sweet pops of texture and flavor.
Be sure to soak and rinse the rice before adding it to the pot; this ensures that the grains cook up light and separate.
Start to finish: 1 hour 20 minutes (30 minutes active)
Servings: 4
Ingredients:
1 cup basmati rice
Kosher salt and ground black pepper
1½ tablespoons grapeseed or other neutral oil
1 pound boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
2 medium carrots, peeled, halved lengthwise and thinly sliced on the diagonal
1 medium yellow onion, halved and sliced ½ inch thick
2 teaspoons cumin seeds OR ground cumin
6 medium garlic cloves, peeled
¼ cup raisins OR golden raisins OR dried currants
In a medium bowl, combine the rice and 1½ teaspoons salt. Add water to cover by 1 inch, then stir; set aside.
Directions:
In a large pot over medium-high, heat the oil until shimmering. Add the chicken and cook, turning as needed, until browned all over, 6 to 8 minutes. Add the carrots, onion, cumin, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes.
Add 2 cups water and bring to a simmer, scraping up the browned bits. Add the garlic, then reduce to medium-low. Cover and cook, stirring occasionally, until the carrots are tender, about 12 minutes. Remove from the heat and stir in the raisins.
Drain the rice in a fine-mesh strainer, then rinse under cool running water and drain again. Sprinkle the rice in an even layer over the chicken mixture. Bring to a boil over medium-high, then cover, reduce to low and cook without stirring until all of the water has been absorbed, 30 to 35 minutes.
Remove from the heat and let stand, covered, for 10 minutes. Using a fork, fluff the rice, then stir to incorporate the chicken mixture. Taste and season with salt and pepper.
Optional garnish: Pomegranate seeds OR chopped fresh flat-leaf parsley OR both
Get more recipes and dinner ideas from The Washington Times food section.
In Uzbekistan’s capital, Tashkent, plov reigns as the national food, featuring simmering meat, vegetables, and fragrant rice prepared by skilled chefs called oshpaz. Plov is not only tasty but also known for its aromatic and tender texture. The dish is created in layers with browned meat, sautéed aromatics, carrots, and rice. Chicken thighs are used in this simplified weeknight version of the traditional lamb or beef plov. The chicken and cumin are browned to intensify the flavors, while sliced carrots and raisins provide delightful bursts of sweetness. To achieve light and fluffy rice, it’s crucial to rinse and soak the grains before cooking. Try this flavorful plov recipe and garnish with pomegranate seeds or fresh parsley to enhance the presentation. For more recipes and dinner ideas, visit The Washington Times food section.
Perspective: Uzbekistan’s plov is a beloved dish that showcases the rich flavors and culinary traditions of the region. It’s fascinating how such a simple combination of ingredients can create such a satisfying and aromatic meal. The technique of cooking the layers in a single pot adds depth and complexity to the flavors. And with the use of chicken thighs, this recipe offers a convenient and accessible way to enjoy the essence of Uzbek cuisine. So why not embark on a culinary adventure and savor a taste of Uzbekistan with this delightful plov recipe?
