Plov

Rinse the Rice

Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Set aside.

Cook the Meat

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

Add the lamb or beef pieces and cook until browned on all sides, about 5-7 minutes.

Remove the meat from the pot and set aside.

Cook the Vegetables

In the same pot, add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the julienned carrots and cook for another 5-7 minutes, or until the carrots are slightly tender.

Add the minced garlic and cook for another minute.

Add the Spices and Meat

Stir in the ground cumin, ground coriander, ground turmeric (if using), salt, and black pepper.

Return the browned meat to the pot and mix well to combine.

Add the Rice and Liquid

Spread the rinsed rice evenly over the meat and vegetable mixture in the pot.

Pour the water or beef broth over the rice, ensuring the liquid covers the rice by about 1 inch (2.5 cm). Do not stir.

If using, add the raisins on top of the rice.

Cook the Plov

Bring the mixture to a boil, then reduce the heat to low.

Cover the pot with a tight-fitting lid and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

Avoid stirring the rice during cooking to prevent it from becoming mushy.

Serve

Once the rice is cooked, remove the pot from the heat and let it sit, covered, for about 10 minutes.

Fluff the rice with a fork and gently mix the ingredients together.

Garnish with chopped fresh parsley before serving.