Plov

Prepare the Ingredients

Rinse the rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

Cut the lamb or beef into bite-sized pieces and season with salt and black pepper.

Cook the Meat

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the chopped onions and sauté until they are golden brown.

Add the meat and cook until it is browned on all sides.

Add the Carrots and Spices

Add the julienned carrots to the pot and cook for about 5 minutes, stirring occasionally.

Stir in the ground cumin, ground coriander, ground turmeric (if using), ground black pepper, and ground paprika. Mix well to coat the meat and vegetables with the spices.

Add the Garlic and Raisins

Place the whole garlic cloves and raisins (if using) on top of the meat and carrots.

Add the Rice

Spread the drained rice evenly over the top of the meat and vegetables. Do not stir.

Pour the water or beef broth over the rice, making sure it covers the rice by about 1 inch.

Cook the Plov

Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.

Simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.

Turn off the heat and let the plov sit, covered, for another 10-15 minutes to allow the flavors to meld.

Serve

Gently fluff the rice with a fork, mixing the meat and vegetables with the rice.

Transfer the plov to a serving dish.