👨‍🍳 作り方

1. 1

   Heat the oil in a heavy-bottomed pot or kazan over medium-high heat. Fry the fish pieces until golden brown on all sides. Remove fish and set aside.

2. 2

   Add the sliced onions to the same pot and sauté until softened and lightly browned.

3. 3

   Add the julienned carrots and cook, stirring occasionally, until they begin to soften.

4. 4

   Stir in the cumin seeds and crushed coriander seeds. Cook for another minute until fragrant.

5. 5

   Return the fried fish pieces to the pot, arranging them over the vegetables. Add the whole head of garlic, cut-side up, in the center. If using, scatter barberries over the top.

   💡 プロのコツ: Ensure fish is not overcrowding the vegetables.
6. 6

   Pour in the water or fish broth, ensuring it just covers the ingredients. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover tightly, and simmer.

7. 7

   Carefully spread the rinsed rice evenly over the fish and vegetables. Do not stir. Add more hot water or broth if needed to cover the rice by about 1 cm (about 1/2 inch).

   💡 プロのコツ: The rice should be in a single layer.
8. 8

   Increase heat to medium-high and cook uncovered until most of the liquid has evaporated and small craters appear on the rice surface.

9. 9

   Reduce heat to the lowest setting. Cover the pot tightly with a lid (you can place a clean kitchen towel under the lid to absorb steam) and steam for 20-25 minutes, or until the rice is fully cooked and tender.

   💡 プロのコツ: Avoid lifting the lid during steaming.
10. 10

    Once cooked, let the plov rest off the heat, covered, for 10 minutes before gently fluffing and serving.