Meatballs and Rice Plov (Pilaf)

Step by step: Meatballs and Rice Plov (Pilaf)

• Step1

  Peel and wash 500 grams (18 oz) of onion. Cut 250 grams (9 oz) into rings, and small dice 250 grams (9 oz).

• Step2

  Pass 1 kg (2.2 pounds) of beef through a meat grinder. Add 1 teaspoon of salt, 1 teaspoon of cumin, 1 teaspoon of ground black pepper and mix. Add the small diced onion and mix.

• Step3

  Lightly oil your hands, and make walnut sized meatballs. Arranged on a tray lined with parchment paper and lightly brushed with oil. Place in the refrigerator.

• Step4

  Peel and wash 600 grams (21 oz) of carrots Cut into 4 mm thick long strips.

• Step5

  Heat 300 ml (10 oz) of vegetable oil over high heat until smoking hot. Add the onion and fry until golden, add the carrot and stir. Add 1 teaspoon of black pepper, 5 teaspoons of coarsely ground cumin and 1 or 2 teaspoons of sweet or hot paprika, and stir.

• Step6

  Add 1.8 liters (1.9 quarts) of cold water. Bring to boil, add 5 teaspoons of salt and 1 teaspoon of sugar.

• Step7

  Remove the meatballs from the fridge, and add to the pot. Bring to boil, and simmer over low heat.

• Step8

  Wash 1 kg (2.2 pounds) of rice (we used jasmine rice) in cold water, changing the water 4-5 times, until the water runs clear.

• Step9

  Drain the rice in a sieve, Gently add into the broth and flatten the surface of the rice. turn the heat on high, bring to boil and let all the water evaporate.

• Step10

  Gather the rice into a dome, and make holes all the way through using a long wooden spoon to let the water evaporate.

• Step11

  Cover the pot with a towel and a lid and cook over very low heat. Cooking time depends on the rice variety; it could take from 20 to 40 minutes.

• Step12

  When done, remove from the heat and let the plov rest, covered, for 5 minutes. Uncover, fluff the rice, rest for another 5 minutes and transfer to a serving plate. Serve with quick Uzbek flat bread.