Cauldron Beef Plov with Cumin, Barberries and Garlic
Beef, carrots and onions form the savory base for long-grain rice cooked in a heavy cauldron.
Beef, carrots and onions form the savory base for long-grain rice cooked in a heavy cauldron. Rinse the rice until the water is nearly clear and spread it over the meat without stirring. Whole garlic heads perfume the pot while the measured liquid absorbs. Keep the heat gentle after covering, then rest the plov before fluffing so the grains finish steaming and separate cleanly. Heat oil in a cauldron or heavy pot; brown beef in batches, then add onion and carrots and cook 10 minutes. Add cumin, barberries and salt with 600 ml hot water; cover and simmer 35 to 45 minutes until beef begins to tenderize. Spread rinsed rice evenly over meat without stirring; push garlic heads into rice and add remaining hot water as needed to cover rice by about 1 cm.
Recipe card
Cauldron Beef Plov with Cumin, Barberries and Garlic
Equipment: Knife, cutting board, measuring tools and suitable pot or skillet
Ingredients
Instructions
Brown
Heat oil in a cauldron or heavy pot; brown beef in batches, then add onion and carrots and cook 10 minutes.
Season
Add cumin, barberries and salt with 600 ml hot water; cover and simmer 35 to 45 minutes until beef begins to tenderize.
Rice
Spread rinsed rice evenly over meat without stirring; push garlic heads into rice and add remaining hot water as needed to cover rice by about 1 cm.
Cook
Boil uncovered until liquid drops below rice, then cover tightly and cook over very low heat 25 minutes until rice and beef are tender.
Rest
Remove from heat, rest covered 15 minutes, then fluff and mix gently before serving.
How to tell when it is ready
Remove from heat, rest covered 15 minutes, then fluff and mix gently before serving.
Tips
- Heat oil in a cauldron or heavy pot.
- Add cumin, barberries and salt with 600 ml hot water.
- Spread rinsed rice evenly over meat without stirring.
- Boil uncovered until liquid drops below rice, then cover tightly and cook over very low heat 25 minutes until rice and beef are tender.
Troubleshooting
- If rice is firm, add a splash of hot water and steam longer.
- If rice is mushy, reduce water next time and avoid stirring.
Substitutions
- Use neutral oil for rendered lamb fat.
- Omit barberries if unavailable.
Variations
- Use lamb instead of beef.
- Add soaked chickpeas with the beef.
Serving suggestions
- Serve with tomato salad.
- Offer pickled vegetables.
- Add fresh herbs.
- Bring yogurt to the table.
Make ahead
Prepare the measured ingredients in advance. Refrigerate rice and beef in shallow containers up to 3 days; reheat to 74°C (165°F).
Storage
Refrigerate rice and beef in shallow containers up to 3 days; reheat to 74°C (165°F).
Food safety
Cook beef until tender, cool cooked rice promptly and refrigerate within 2 hours.
Frequently asked questions
How do I know beef plov in a cauldron is ready?
Remove from heat, rest covered 15 minutes, then fluff and mix gently before serving.
How should I store beef plov in a cauldron?
Refrigerate rice and beef in shallow containers up to 3 days; reheat to 74°C (165°F).
Serve with tomato salad. Refrigerate rice and beef in shallow containers up to 3 days; reheat to 74°C (165°F).
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.