plov.txt

Plov Recipe

Base recipe: https://cooking.nytimes.com/recipes/1016811-bukharan-plov-with-beef-carrots-and-cumin-seeds

Keys: Calrose or Kokuhu Sushi rice... either way, medium grain rice.
http://spicetrekkers.com/products-page/indian-sri-lankan/wild-black-cumin-uzbekistan-2/

Notes from first attempt:

1) I browned the meat first, and for a long period of time.  In reality, it just needs more time
longer cooking, so it gets softer. It's soft, but not that much
2) The more carrots, the better.  Go with your gut.
3) I doubled the cayenne, and that was a tiny bit too little for me (maybe just enough for others).
4) Used 2 packages of barberry, one at the beginning, and one near the end (with carrots). 
5) The more garlic the better.  I boiled 2 heads, but it could use more integrated with the rest of
the dish, I did a little, but the more the better.
6) When adding the carrots, taste the broth.  It probably needs extra salt.
7) I added beef stock rather than water, in fact, too much (too much liquid).  However, it didn't
seem to affect the flavor much.
7) Added three strong (Peznky's) bay leaves to the original onion/garlic/beef mix.
8) Added fresh cumin seeds (whole) rather than grinding. I thought they were good, Alissa thought
they were too much.  We'll see when given time to rest and sit together.
9) Needed to re-up the oils (sesame and veggie), mid-way.
10) Need many scallions
11) More black pepper would be fine, especially if you taste when adding carrots (to taste).
12) I wrinced the rice well, but it could be even better.  Used nice med. grain rice, rinced, and
set in warm water for 15 m.



INGREDIENTS
¼ cup vegetable oil
2 tablespoons sesame-seed oil
2 large Spanish onions, diced
2 cloves garlic, minced
3 pounds beef round or chuck, cut into 1 1/2-inch cubes
1 tablespoon cumin seeds, preferably Uzbeki, plus more to taste
1 tablespoon sea salt, plus more to taste
½ teaspoon black pepper
¼ cup barberries
10 large carrots, peeled and cut in 2-inch lengths, then shredded in a food processor or by hand
1 ½ pounds medium-grain rice, preferably Kokuho Rose extra fancy sushi
¼ teaspoon cayenne, plus more to taste
2 scallions, finely chopped for garnish
1 handful pomegranates seeds for garnish

PREPARATION
Combine oils in a 7-quart pot over medium-high heat. Add onions and garlic and cook, stirring occasionally, for 10 to 15 minutes until the onions “taste of the oil” and are golden; remove to plate.
Add the beef in 2 batches, cooking until browned on all sides, about 30 minutes. Return the beef and onions to the pot, then add 1 1/2 teaspoons of the cumin seeds, 1 1/2 teaspoons of the salt, the black pepper, half the barberries and a handful of the carrots. Add enough water to cover, about 6 cups. Bring to a boil, then cover the pot and simmer over medium heat for 35 minutes.
While the meat is cooking, wash the rice in a large sieve with cold water until the water runs clear. Soak the rice in warm water for 15 minutes to open it up, drain.
Toss the remaining carrots with the remaining salt and the cayenne. Spoon the carrots in a layer over the meat, adding more water if needed to cover the carrots. Cover the pot and cook for just a few minutes.
Without disturbing the carrots, spoon the rice gently on top. Cook, stirring the rice every 10 minutes and making sure not to touch the carrots until the water is evaporated and the rice cooked, about 30 minutes in all. Cover the pot and cook over low heat for 10 more minutes.
To serve, spoon the rice onto a large platter, then top with the carrots and meat. Sprinkle the scallions on top, along with the remaining cumin seeds, barberries and pomegranate seeds.

http://www.olgasflavorfactory.com/main-course/plov/

Bay Leaves, paprika, also cooks the meat by itself for a while to soften it.

http://natashaskitchen.com/2013/05/15/beef-plov-beef-rice-pilaf-recipe/

Cut open the head of garlic, so it can easily be pressed out and added to dish.  1 tsp of ground coriander on top of rice.

https://tatyanaseverydayfood.com/recipe-items/plov-cumin-ginger-rice-pilaf-braised-beef/

Don't like chickpeas (tho interesting), med grain rice, don't stir so rice doesn't stick together, ground ginger and ground mustard?  Just sprinkle the rice on top.

https://www.finedininglovers.com/recipes/main-course/plov-recipe/

Add 1 red pepper

http://www.seriouseats.com/recipes/2011/01/plov-uzbek-rice-pilaf-saffron-recipe.html

Toast the spices first, then ground them (coriander too).

https://food52.com/recipes/25927-spiced-uzbekistani-plov-pilaf-with-herbs-scallions-peas

Scallions, mint, green peas... crushed black pepper, fenugreek seeds.

http://fxcuisine.com/default.asp?language=2&Display=97&resolution=high

Use stock instead of water.

https://silkroadchef.com/2016/06/27/plov-uzbek-lamb-rice-pilaf/

Barberries or raisins

https://silkroadchef.com/2016/06/27/plov-uzbek-lamb-rice-pilaf/

Makes the point not to add any additional water, as the water will essentially go to the top and
steam the rice as it's cooking.  Like the other recipes, but said better.

https://www.theguardian.com/lifeandstyle/2015/jun/25/uzbek-duck-pilaf-plov-recipe

Turmeric (for color), as well as a pinch of saffron.  Duck hearts and giblets instead of traditional
meat.

https://arbuz.com/recipes/uzbek-plov/

Pressure Cooker!  Also, with optional chickpeas.

https://www.reinisfischer.com/how-prepare-traditional-uzbek-plov-lamb-and-rice-pilaf

Quince! as a mandatory ingredient!

http://immigrantstable.com/2014/04/25/vegetarian-rice-plov/#.WY85ONPytL8

Apricots and prunes, as well as almonds as ingredients!  Sounds pretty cool.