Shah Plov, Luxurious Azerbaijani/Kazakh-Uzbek Rice with Meat & Carrots

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• 600 grams beef (brisket or shank)
• 500 grams basmati rice or long-grain rice
• 500 grams carrots, cut into thick matchsticks
• 3 large onions large onions, thinly sliced
• 1 whole bulb whole garlic bulb, outer layer of skin removed
• 150 ml vegetable oil or clarified butter (ghee)
• 700 ml beef stock or hot water
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric (for yellow color)
• 1 tsp sweet paprika powder (optional)
• 2 tsp (adjust to taste) salt
• 1/2 tsp ground black pepper
• 50 grams raisins or dried apricots (optional, for the sweeter version)
• 2-3 large sheets lavash bread/thin tortillas or large flatbread, for wrapping
• to taste cilantro or parsley leaves, for garnish

👩‍🍳 Instructions

1. 1 Rinse the basmati rice until the rinse water runs clear, then soak it in warm salted water for at least 30 minutes. This keeps the rice from turning mushy and helps it stay light and fluffy once cooked.
2. 2 Cut the beef into large cubes, about 3-4 cm (1.5 inches). Thinly slice the onions and cut the carrots lengthwise into thick matchsticks (don't grate them, so they won't fall apart during the long cooking time).
3. 3 Heat the oil in a large pot or kazan (thick-walled pot) over medium-high heat. Add the beef and cook, stirring, until the surface turns golden brown and slightly caramelized, about 8-10 minutes.
4. 4 Add the sliced onions and sauté together with the beef until the onions soften and turn golden, about 10 minutes. Stir occasionally so they don't burn.
5. 5 Add the carrots, mix well, and sauté for 5-7 minutes until the carrots soften slightly but still have a bit of crunch inside.
6. 6 Season with the cumin, ground coriander, turmeric, paprika, salt, and black pepper. Stir until the spices are evenly mixed and fragrant.
7. 7 Pour in the hot stock until it covers the meat and carrot mixture. Tuck the whole garlic bulb into the center. Reduce the heat, cover the pot, and cook for 40-50 minutes until the meat is tender.
8. 8 Once the meat is tender, remove the whole garlic bulb and set it aside. Drain the soaked rice, then spread it evenly over the meat and carrot mixture without stirring it in.
9. 9 Pour in enough additional hot water to cover the surface of the rice by about 1-2 cm (about 1/2 inch). If you like, sprinkle raisins or dried apricots over the rice for that classic Central Asian touch of sweetness.
10. 10 Cook uncovered over high heat until the water reduces and the surface of the rice shows small holes like little craters, about 10-15 minutes.
11. 11 Lower the heat to the lowest setting, poke a few small holes in the surface of the rice with a wooden spoon so steam can escape evenly, then cover the pot tightly and cook for another 20-25 minutes until the rice is fully cooked and fluffy.
12. 12 While the rice is steaming, briefly warm the large sheets of lavash/tortilla over low heat so they become pliable and easy to shape.
13. 13 Prepare a large bowl or deep dish, and line the inside with the lavash bread so it covers the entire surface of the bowl, leaving the edges hanging over the sides.
14. 14 Once the rice is cooked, gently fold it from the bottom up so the meat and carrots mix evenly with the rice without breaking the grains.
15. 15 Transfer the rice-meat mixture into the bread-lined bowl, press down gently to pack it, then fold the overhanging edges of the bread over the top to cover the surface of the rice.
16. 16 Cover the bowl with a large serving plate, then flip it over quickly and firmly so the rice transfers onto the plate, forming a dome with the bread on the outside.
17. 17 Gently lift off the bowl, sprinkle fresh cilantro or parsley over the top, and serve the shah plov warm along with the cooked whole garlic bulb as an accompaniment.

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📊 Nutrition Facts / serving

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