The streets of Tashkent, Uzbekistan, are lined with paddle-wielding chefs called oshpaz tending to enormous cauldron-like pans. The air fills with aromas of frying meat and vegetables, all blanketed in rice that steams atop the other ingredients. This is plov, a hearty pilaf that is the national food.
This image released by Milk Street shows a recipe for plov, a hearty pilaf, with chicken. This image released by Milk Street shows a recipe for plov, a hearty pilaf, with chicken. This image released by Milk Street shows a recipe for plov, a hearty pilaf, with chicken. This image released by Milk Street shows a recipe for plov, a hearty pilaf, with chicken. This image released by Milk Street shows a recipe for plov, a hearty pilaf, with chicken.
The dish is assembled and cooked in layers: Browned meat is topped with sautéed aromatics and carrot, then with rice. But before any of that, the rice is rinsed, then soaked to rid the grains of excess starch and ensure they cook up fluffy and tender. Be sure to soak and rinse the rice before adding it to the pot; this ensures that the grains cook up light and separate.1 pound boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces1 medium yellow onion, halved and sliced ½ inch thickIn a medium bowl, combine the rice and 1½ teaspoons salt. Add water to cover by 1 inch, then stir; set aside.
Add 2 cups water and bring to a simmer, scraping up the browned bits. Add the garlic, then reduce to medium-low. Cover and cook, stirring occasionally, until the carrots are tender, about 12 minutes. Remove from the heat and stir in the raisins.
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