👨‍🍳 조리법

1. 1

   Heat the oil in a heavy-bottomed pot (kazan) over high heat until smoking. Brown the meat in batches until deeply colored on all sides. Remove meat and set aside.

2. 2

   Add the sliced onions to the hot oil and cook until deeply golden brown, stirring frequently. This caramelization is key to the plov's color and flavor.

3. 3

   Return the meat to the pot. Add the julienned carrots and cook for about 10 minutes, stirring occasionally, until the carrots soften slightly.

4. 4

   Add cumin seeds, crushed coriander, barberries (if using), and salt. Pour in enough hot water to just cover the meat and vegetables. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the meat is very tender.

5. 5

   Add the rinsed rice evenly over the meat and vegetable mixture. Do not stir. Carefully add more hot water, just enough to cover the rice by about 1.5-2 cm. Add the whole garlic heads and chili peppers (if using) into the rice.

6. 6

   Bring the water to a boil over high heat. Cook uncovered until most of the water has evaporated from the surface of the rice. You should see small craters forming.

7. 7

   Reduce the heat to very low. Cover the pot tightly with a lid, and if necessary, wrap the lid with a kitchen towel to create a seal. Let the plov steam for at least 20-30 minutes.

8. 8

   Remove the garlic heads and chili peppers. Gently fluff the rice with a slotted spoon, mixing it with the meat and carrots from the bottom. Serve hot, garnished with the garlic and peppers.