Prep 20 min - cook 45 min - serves 6
Uzbek-Style Daliya Plov with Carrots
Carrots cut into thick matchsticks and cooked down until sweet, the base that gives Uzbek plov its distinctive orange-tinted depth.
Before you cook
The carrots are cut thick, not fine, and cooked slowly until they soften and release sweetness into the oil. Thin carrots dissolve too fast and give a different result entirely.
Layer the daliya over the vegetables without stirring it in. Real plov is built in undisturbed layers, and stirring at this stage works against the texture you want.
Method
Warm the oil in a heavy pot and fry the onion until golden.
Add the carrots and cook slowly, stirring occasionally, for ten minutes.
Continue until the carrots have softened and turned noticeably sweeter.
Stir in the cumin and cook briefly until the aroma lifts.
Nestle the halved garlic head, cut side down, into the vegetables.
Add the water or stock and bring the pot to a simmer.
Scatter the daliya over the top in an even layer without stirring it in.
Cover tightly and cook on the lowest heat for twenty-five minutes.
Resist lifting the lid or stirring during this time.
Rest ten minutes covered, then fold everything together gently to serve.
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