Mayizli palov, a fluffy rice dish from Uzbekistan

Ingredients for 3 servings:

• 130 ml vegetable oil
• 400 g beef
• 500 g carrot(s)
• 2 m.-sized onion(s)
• 400 g rice
• 160 g sultanas
• 100 ml water
• 2 tsp turmeric
• 1 tsp coriander seeds
• 1 tsp cumin
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

sweet and savory

Heat the oil in a wok and wait until it’s nice and hot. Then add the medium-sized pieces of beef and sear it on all sides until it starts to brown. Next, add the finely chopped onions and fry over medium heat until golden. Next, add the diced carrots, mix everything well, cover the wok, and simmer over low heat for about 20 minutes, until the carrots are soft. Then add a little salt, coriander seeds, and cumin to taste. Immediately after, add the sultanas and 100 ml of water. Let the broth simmer for another 15 minutes over low heat. Then, add the rice as a top layer, sprinkle with turmeric, and carefully add more water until it completely covers the rice and is about 1 to 2 cm above the rice. Now increase the heat so the water evaporates and the rice cooks. Once evaporated, we put the lid back on the wok, reduce the heat to low, and cook for about 15 minutes, or until the rice is tender. Only then do we stir everything in the wok. The pilaf is now ready.