Uzbek-Style Beef and Rice Pilaf with Carrots

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This hearty one-pot rice pilaf features tender beef, sweet golden carrots, and fragrant spices simmered together until the rice absorbs every drop of savory broth. A beloved staple across Uzbekistan and Russia, it transforms a handful of pantry ingredients into a deeply aromatic centerpiece meal.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 6 gSugar
• 29 gProtein
• 480 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 4.5 mgIron
• 8 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the meat and vegetables

• 3 tbsp sunflower oil
• 1.5 lbs (700 g) beef chuck, cubed
• 2 large yellow onions, halved and sliced thin
• 3 large carrots (about 1 lb), peeled and cut into matchsticks
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1 small dried red chili, crumbled (optional)
• 4 whole garlic cloves, peeled

For the rice

• 2 cups basmati or short-grain white rice
• 3 cups hot beef broth or water
• 1.5 tsp fine sea salt
• Freshly ground black pepper to taste
• 1/4 cup golden raisins (optional)
• 2 tbsp chopped fresh parsley or dill for garnish

Directions

1. Heat the sunflower oil in a heavy Dutch oven or cast-iron pot over medium-high until shimmering, then add the beef cubes in a single layer. Brown on all sides for 6-8 minutes until deeply caramelized, then transfer to a plate.
2. Reduce heat to medium and add the sliced onions to the same pot. Cook for 8-10 minutes, stirring occasionally, until soft and golden brown at the edges.
3. Stir in the carrots along with the cumin, coriander, paprika, turmeric, and crumbled red chili. Cook for 5-6 minutes until the carrots begin to soften and release their color into the oil.
4. Return the beef to the pot along with the whole garlic cloves. Pour in the hot broth, season with salt and pepper, and bring to a gentle boil. Reduce heat and simmer uncovered for 15 minutes so the broth concentrates in flavor.
5. Rinse the rice under cool water until the water runs nearly clear, then drain well. Spread the rice evenly over the beef and carrot mixture in an even layer, do not stir.
6. Carefully pour in enough additional hot water so the liquid rises about 1 cm above the rice surface. Bring to a boil, then immediately reduce to the lowest possible heat, cover tightly with a lid, and cook undisturbed for 25-30 minutes until the rice is tender and the liquid is fully absorbed.
7. Sprinkle the raisins over the top if using, re-cover, and let the pilaf rest off the heat for 10 minutes. Fluff gently with a fork, lifting the rice from the bottom without mashing it.
8. Spoon onto a large platter, scatter with fresh herbs, and serve hot directly from the pot alongside a simple cucumber and tomato salad.

Cook’s Notes

• A cast-iron Dutch oven is the best substitute for a traditional Uzbek kazan and holds heat evenly for the long covered simmer.
• Never stir the rice after adding it; the magic of plov comes from undisturbed steaming so each grain stays separate.
• For a more traditional result, substitute lamb shoulder for the beef and add 1 tablespoon of butter when layering the rice.
• If your rice is still undercooked after 30 minutes, drizzle 2-3 tablespoons of hot water along the inside edge of the pot, re-cover, and steam 5 minutes more.
• Leftover plov reheats beautifully the next day; add a splash of water and warm covered over low heat until steamy.

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