Recipes
Beef Pilaf
2025-07-10
Beef pilaf is a more accessible take on the classic Uzbek dish, swapping lamb for beef chuck or brisket. The result is slightly less rich but no less satisfying, as long as the zirvak — the fried base of meat, onion, and carrot — is built properly.
The secret to fluffy, non-mushy pilaf lies in the ratios and in adding the rice only once the zirvak is fully cooked and richly flavored. Cut the carrots into thick matchsticks rather than shredding them — that way they hold their shape instead of turning to mush during the long simmer.
A whole head of garlic buried in the rice releases its aroma without falling apart, and it lifts out easily before serving — a traditional touch worth keeping. Low-starch rice varieties like devzira, or plain long-grain rice rinsed well beforehand, work best here.
Serve the pilaf hot on a large flat plate, rice on the bottom with the meat and carrots piled on top. It pairs well with a fresh tomato, onion, and herb salad, plus some thin flatbread on the side.
Ingredients
- 600 g beef (chuck or brisket)
- 500 g rice (devzira or long-grain)
- 700 g carrots
- 3 large onions
- 150 ml vegetable oil
- 1 whole head of garlic
- 1 tsp cumin seeds
- 1 tsp ground coriander
- salt to taste
- 1 liter hot water or broth
Instructions
- Rinse the rice in several changes of water until it runs clear, then soak it in warm water for 30-60 minutes.
- Cut the carrots into thick matchsticks, slice the onions into half-rings, and cube the beef into medium pieces.
- Heat the oil in a heavy pot or Dutch oven and fry the onions until golden.
- Add the beef and sear over high heat until nicely browned.
- Stir in the carrots and cook for 7-10 minutes, until they soften slightly.
- Add the cumin, coriander, and salt, pour in enough hot water to cover the meat and carrots, and simmer this base (zirvak) over low heat for 40 minutes.
- Drain the rice and spread it evenly over the zirvak, push the whole head of garlic into the center, and carefully add boiling water so it sits 1.5-2 cm above the rice.
- Cook uncovered until the water is absorbed, then poke several holes down to the bottom, cover, and let it steam on the lowest heat for 20-25 minutes before stirring everything together to serve.
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