Serves 8
120 min
Beef Plov with Chickpeas
Recipe GLPR3bd42385f6df75
A fragrant one-pot beef and rice dish layered with caramelized onions, tender beef chuck, grated carrots, and chickpeas, all seasoned with warm spices including cumin, coriander, and paprika. The rice cooks directly over the meat and aromatics, absorbing their flavors, while tart dried currants add bursts of sweetness throughout. Finished with fresh cilantro, this hearty Central Asian–inspired meal is perfect for feeding a crowd.
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Ingredients
⅓ cup vegetable oil
2 whole medium yellow onions, finely chopped
6 whole garlic cloves, finely chopped
2½ pounds beef chuck, trimmed and cut into 3/4-inch pieces
1 pound carrots, grated on the large holes of a box grater
2½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
2 whole bay leaves
15 ounces canned chickpeas, rinsed and drained
2½ cups long-grain white rice, soaked for 30 minutes and drained
⅓ cup dried currants or barberries
fresh cilantro leaves, for serving
Directions
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onions and garlic, stirring occasionally, and cook until softened and light golden-brown at the edges, about 6 to 8 minutes.
Add the beef chuck pieces to the pot and stir occasionally, allowing them to brown in spots, 7 to 10 minutes. Do not worry about browning completely—some browning is sufficient.
Add the grated carrots and cook, stirring occasionally, until just softened, about 3 to 5 minutes.
Stir in 1½ teaspoons of the kosher salt, black pepper, ground cumin, ground coriander, sweet paprika, and bay leaves. Cook, stirring constantly, until the spices are fragrant, about 1 minute.
Pour 2 cups of water into the pot and bring to a simmer over medium-high heat. Reduce the heat to low, cover the pot, and cook until the beef is tender, about 45 to 60 minutes.
Uncover the pot and stir in the rinsed and drained chickpeas.
Sprinkle the soaked and drained rice and the remaining 1 teaspoon of salt evenly over the top of the beef mixture. Do not stir. Pour 3 cups of water over the rice and bring to a boil over high heat without stirring.
Reduce the heat to medium and cook uncovered until the rice begins to swell and most of the water is absorbed—the surface should look dry, about 10 to 12 minutes.
Using the back of a wooden spoon, poke several deep holes through the rice down to the bottom of the pot to allow steam to escape. Sprinkle the dried currants over the top.
Reduce the heat to low, cover the pot, and cook until the rice is tender and all the water is fully absorbed, about 15 to 20 minutes.
Remove the pot from the heat and let it stand, covered, for 15 minutes. This allows the rice to finish steaming and settles the flavors.
Gently stir the plov with a fork to combine all the layers. Taste and add additional salt if desired. Serve hot or warm, garnished generously with fresh cilantro leaves.
