Uzbek Plov

Ingredients for 6 servings:

• 500 g chicken breast
• 500 g carrot(s)
• 500 g onion(s)
• 500 g rice (long grain), parboiled
• 125 g sultanas
• 125 g dried apricot(s)
• 1 tsp barberries, dried
• 1 garlic bulb(s), depending on size
• 100 ml vegetable oil, possibly more
• 4 chili peppers, fresh or dried, more if desired
• 1 tsp turmeric
• 1 tsp paprika powder
• 1 tsp coriander powder
• 2 tsp cumin, ground or whole
• some salt

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Rice dish from Central Asia

Plov is usually prepared in a thick-walled, usually cast-iron pot (kazan) that widens towards the top. If you don’t have a kazan, use a large, heavy (preferably cast-iron) pan with a matching lid. Halve or quarter the onion and slice into rings. Cut the carrots into sticks no more than 5×5 mm thick. Cut the meat into fairly small cubes. Wash the raisins and apricots and cut them into 3-4 mm cubes. Soak the dried chilies. Wash the rice thoroughly several times and drain well. Heat the pan on the stove. Then add all the oil and heat it up. Fry the onions until golden brown. Then add the meat and fry lightly. Add salt, turmeric, paprika, coriander, and cumin. If you have it, crush the coriander between your fingers as you add it, and use whole cumin instead of ground cumin. Add the carrots and don’t stir. Pour boiling water over the pan, enough to cover the carrots. Place the chilies on top and cover. Simmer for 5 minutes. The liquid should be well salted, but lightly salted, as the rice will be added with more water. Add the sultanas, apricots, and barberries, then spread the rinsed and drained rice evenly over the other ingredients. Add enough hot water to just cover the rice. Bring to a simmer, add the garlic clove, and press it lightly into the rice. Cover and cook over low heat for 25 minutes. The rice should then be tender. If there is still a lot of water at the bottom of the pan, remove the garlic and use the handle of a spoon to make a few holes in the rice, drawing it around once (like a compass) to help the water evaporate. Then cover the pan for 5-10 minutes. Be careful not to burn anything! If the rice isn’t cooked yet and there’s not enough liquid, add some hot water. Stir everything together and let the plow rest for a few minutes with the lid closed. Tip: I top the plow with fresh chopped cilantro. Plow is usually served with a salad of tomatoes, onions, hot peppers (all thinly sliced), and salt.