Uzbek Plov

Today's adventure was a change from the Indian food of the past couple of weeks. Yesterday I started reading Shadow of the Silkroad, a travel journal written by Colin Thubron while retracing the Silk Road from Jangan, China (modern Xian) to Antioch, Syria. In honor of this, and due to an attachment I have to the ancient Uzbek city of Samarkand from my days playing the online game Silkroad Online, I chose to make the national dish of Uzbekistan--plov.

Plov, whose name is not merely coincidentally similar to both pilaf and pulao, is a rice based dish. This is historically the cooking provence of Uzbek men, for whom plov prowess is not unlike the American man's pride in his backyard barbecue ability. There are countless variations both in Uzbekistan and across Central Asia. I was very happy with my attempt. The plov was rich, but without any one overpowering flavor. The long cooking time gave the ingredients ample opportunity to meld together, and the carrots provided a nice background of sweetness. Next time, I will add dried fruits near the end for contrast. Barberries are most traditional , but apricots and raisins are also used.

Uzbek Plov
modified from here

1 lb basmati rice, washed 3 times and soaked 30 min in cold water
1 1/2 lbs stew meat
1 lb carrots, shredded
1 lb onions, diced
1/2 cup oil
1/2 Tbsp cumin seeds
5 cups water
2 pinches saffron, soaked in 1 additional cup water
2 whole heads garlic, with the bottoms sliced off
salt to taste

Heat oil and saute onions. Add meat and cook until browned. Add shredded carrots and cook on medum-high heat 10 min. Add water and saffron mixture and cook 20 min on medium to medium high heat. Add rice and increase heat to boil. Add cumin seeds and whole garlic cloves. Reduce heat to low and cook until water is absorbed. Salt to taste. Serve.