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Related Cooking Notes
Plov - Uzbek Rice Pilaf
Ingredients
- 1 cup long-grained rice
- 2 tsp coriander seeds
- 1 1/2 tsp cumin seeds
- 1/4 cup oil (or lamb or duck fat)
- 2 large carrots, finely grated
- 2 medium onions, thinly sliced
- 2 tsp kosher salt
- 1 tsp smoked paprika
- Pinch saffron, about 20 threads
Directions
- Rinse rice in a fine mesh strainer until water runs clear.
- Toast coriander and cumin seeds and then grind.
- Heat oil on high until almost smoking and stir in carrots. Fry,
stirring frequently, until oil is orange colored and carrots are deeply
caramelized on the edges. Add onions and salt, stir to coat with oil,
and fry until browned.
- Add ground coriander, ground cumin, smoked paprika, saffron, and stir
to combine until fragrant, then add rice. Stir frequently until rice
browns slightly and smells nutty.
- If cooking in a pressure cooker, cook for 4 minutes on high with a 10
minute natural release. If cooking on the stove, pour in one cup
fresh water, bring then reduce to a simmer and cover. Let rice cook
for 15 minutes, then check for doneness—add water in 1/4 cup
increments if rice is still dry and cook uncovered. Fold rice on
bottom of pan over to prevent burning. Plov is done when rice is
tender but still toothsome.
Notes
- Yield: XXX
- If using brown rice (instead of white) then increase the pressure
cooking time to 23 minutes.