📝 About This Recipe
A crown jewel of Bukharan Jewish heritage, Osh Plov is more than a meal; it is a fragrant celebration of history and community. This majestic one-pot masterpiece layers succulent beef or lamb with sweet, caramelized carrots and aromatic cumin, all steamed atop a bed of perfectly separate, long-grain rice. Prepared in a heavy-bottomed 'kazan,' the dish develops a complex depth of flavor through the 'zirvak' base, resulting in a golden-hued pilaf that is both soul-warming and profoundly delicious.
🥗 Ingredients
The Foundation
- 3 cups Basmati or Devzira rice (rinsed until water runs clear and soaked for 30 minutes)
- 2 pounds Beef chuck or Lamb shoulder (cut into 1.5-inch cubes)
- 3/4 cup Vegetable oil or Grapeseed oil (high smoke point oil is essential)
The Aromatics and Vegetables
- 3 large Yellow onions (thinly sliced into half-moons)
- 2 pounds Carrots (peeled and cut into 2-inch matchsticks (julienned))
- 2 whole heads Garlic (unpeeled, bottom root trimmed off)
- 1 can Chickpeas (15 oz, drained and rinsed)
Spices and Liquids
- 2 tablespoons Whole cumin seeds (crushed slightly between palms to release oils)
- 1 teaspoon Ground coriander
- 2 tablespoons Barberries (Zereshk) (optional, for a tart pop of flavor)
- 1.5 tablespoons Kosher salt (adjust to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 4-5 cups Boiling water (as needed)
👨🍳 Instructions
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1
Rinse the rice in a large bowl through several changes of cold water until the water remains completely clear. Cover with fresh water, add a pinch of salt, and soak for at least 30 minutes.
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2
Heat the oil in a large, heavy-bottomed Dutch oven or Kazan over medium-high heat. Once the oil is shimmering, add the meat cubes in batches. Brown the meat deeply on all sides for about 8-10 minutes. Remove meat and set aside.
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3
In the same oil, add the sliced onions. Sauté for 10-12 minutes, stirring frequently, until they are a deep golden brown. This color provides the signature amber hue of the rice.
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4
Return the meat to the pot. Add the julienned carrots in an even layer over the meat and onions. Do not stir yet; let the carrots soften for 5 minutes.
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5
Add the cumin, coriander, salt, pepper, and chickpeas. Pour in enough boiling water to just cover the meat and carrot mixture (the 'zirvak').
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6
Nestle the two whole heads of garlic into the liquid. Reduce heat to low, cover, and simmer gently for 45 minutes until the meat is tender and the liquid has reduced slightly.
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7
Drain the soaked rice thoroughly. Increase the heat to medium and spread the rice in an even layer over the meat and carrots. Do not stir or mix the layers.
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8
Carefully pour more boiling water over a slotted spoon (to avoid disturbing the rice layer) until the water level is about 1 inch above the rice.
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9
Bring to a vigorous boil uncovered. Let the water evaporate until it disappears from the surface and the rice has absorbed most of it, about 10-15 minutes.
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10
Using the handle of a wooden spoon, poke 5-6 holes through the rice to the bottom of the pot to allow steam to escape.
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11
Sprinkle the barberries over the top. Reduce heat to the absolute lowest setting. Wrap the pot lid in a clean kitchen towel (to absorb excess moisture) and seal the pot tightly.
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12
Steam for 20-25 minutes. Turn off the heat and let the pot sit, undisturbed, for another 10 minutes to allow the moisture to redistribute.
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13
To serve, remove the garlic heads and set aside. Gently fluff the rice and mix the meat and carrots from the bottom into the rice. Mound onto a large communal platter and place the garlic heads on top.
💡 Chef's Tips
For the most authentic flavor, use yellow carrots if you can find them, or a mix of orange and yellow. Avoid the temptation to stir the layers during the boiling phase; the separation of layers is crucial for the steaming process. Always use boiling water when adding to the pot to maintain the cooking temperature and prevent the rice from becoming mushy. If the rice is still too firm after the steaming period, add 1/4 cup of boiling water through the holes and steam for 5 more minutes. The 'garlic squeeze' is the best part—once served, diners should squeeze the softened garlic cloves out of their skins directly onto their portion of rice.
🍽️ Serving Suggestions
Serve with 'Achichuk'—a simple salad of paper-thin sliced tomatoes, onions, and chili peppers. Pair with hot green tea, which is the traditional Bukharan way to aid digestion of the rich meat. Offer a side of pickled radishes or spicy kimchi-style cabbage for a crunchy contrast. A side of fresh lepeshka (flatbread) is perfect for scooping up the tender carrots and meat. For a festive touch, garnish the platter with pomegranate seeds and fresh cilantro.