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

1. Rinse rice in a fine mesh strainer until water runs clear.

2. Toast coriander and cumin seeds and then grind.

3. 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.

4. 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.

5. 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.

Estimated Nutrition

• XXX

References

• Adapted from Serious Eats - Plov (Uzbek Rice Pilaf) Recipe

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