Uzbek Plov Rice Dish
Ingredients
- 2 packets of extra firm tofu
- 3 cups of medium grain rice
- 1/4 cup olive oil for frying
- 1 cup julienned carrots
- 2 medium size onions
- 2 tbsp cumin seeds
- 2 whole heads of garlic
- 1 tbsp tomato paste
- 2 long dry chillies
- Handful of slivered almonds
- Handful of sultanas or raisins
- 1 cup cooked garbanzo beans
- salt to taste
Preparation
Wash the rice until clear, cover with cold water and let it soak for an hour.
Press the tofu to release all the liquid, pat dry and break it into 1.5 inch chunks or cut it into cubes.
Slice onions into thin rings or half-rings.
Clean heads of garlic.
Heat oil in a large cast-iron Dutch oven on high flame and deep-fry the tofu until golden-brown.
Fry the onions until golden, stir to prevent burning.
Add the tomato paste and stir.
Add the carrots and stir.
Add 1/2 tablespoon of cumin and dry chili, then stir.
Add the sultanas and stir.
Lower the heat to medium, pour in 3 cups of hot water, add salt and let it simmer for 20 minutes.
Add garbanzo beans.
Turn heat to high, drain rice, place it in one layer on top of the tofu and vegetables, stick in the garlic heads, whole chilies and slivered almonds.
Carefully pour boiling water over the rice (place a spoon or ladle on top to keep rice in place) to cover with about 1 inch of water and let it boil.
Add 2 teaspoons of salt and 1/2 tablespoon of cumin.
As the water boils, ensure it boils evenly and use the back of a spoon to make holes in the rice for even boiling.
Keep an eye on the rice while it boils; the water will reduce completely.
Reduce heat to very low, cover tightly with the lid and let it steam for 20 minutes.
Remove from heat, carefully mix rice with tofu and carrots.
Pile the plov on a large plate and serve with garlic, chilies and a thinly sliced tomato-sweet onion-chili-salt salad.
Notes
This recipe serves 6 people and is perfect to serve as is.
